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.
- • 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
- 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.
- Once the hanging time is up, simply lift the labneh out of the strainer. It should be the consistency of a thick cream cheese.
- 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.
- 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.
- 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.