Balsamic and Pomegranate Labneh

Labneh is made by straining plain yogurt through cheesecloth and removing the excess whey.  The result is a thick cream cheese consistency.

Anything with pomegranate usually catches my eye!   Not only does this dish look pretty, it is absolutely delish!  I served it with Moroccan chicken kebabs and grilled flatbread.  (Both can be found on my website)

This rather fancy labneh was inspired by Nourish Everyday.

You’ll need

  • • 1 kilo Greek yoghurt, unsweetened, full-fat
  • • 1 pomegranate, deseeded
  • • 3 Tbsp balsamic vinegar
  • • 1 Tbsp honey
  • • 3 Tbsp extra virgin olive oil
  • • 1 Tbsp dried parsley or mint
  • • 2 Tbsp sesame seeds, toasted
  • • 1 Tbsp dried chili flakes (optional)
  • • Salt & pepper to taste


  1. First you will need a strainer and a piece of cheesecloth. Fold the cheesecloth double, place inside the strainer and make sure you have at least 5cm hanging over the sides. Place it over a large bowl and add the yogurt into the lined strainer. Smooth it out and place into your fridge for at least 4 hours.
  2. Once the hanging time is up, simply lift the labneh out of the strainer. It should be the consistency of a thick cream cheese.
  3. Tip the labneh out onto a serving dish. Using a knife or spatula, smooth the labneh, leaving a few little ridges in the top so the dressing can settle in there.
  4. Whisk together the balsamic vinegar and the honey. Pour over the labneh, followed by the olive oil. Scatter over the pomegranate seeds, sesame seeds and dried parsley/mint and the dried chili flakes if using.
  5. Finish off with a sprinkle of salt and pepper. Serve.

Tips : As always, I like to make my life a bit easier by soaking things overnight. It is ready to go the next morning, leaving you plenty time to assemble the dish.

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