Labneh with Sumac and Pomegranate
User Reviews
4
6 reviews
Good
-
Cook Time
1 d
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Total Time
1 d
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Servings
6
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Course
Appetizer
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Cuisine
Middle Eastern
Labneh with Sumac and Pomegranate
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An easy Middle Eastern yoghurt dip.
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Ingredients
- 500 g (1.1lb) Greek yogurt thick
- 1/2 tsp salt (optional)
- crackers sumac, pomegranate, mint etc, to serve
Instructions
- Line a sieve with some muslin.
- Mix the salt with the yoghurt and pour the yoghurt into the muslin.
- Bring the corners of the muslin together and twist to form a tight yoghurt ball.
- Place the sieve over a bowl to catch any liquid (whey).
- Place in the fridge and allow to drain for 24-48 hrs till the resulting cheese reaches the consistency that you desire.
- You can help it along by twisting it tightly every 24 hrs to remove some more whey.
- Transfer the labneh into a bowl and drizzle on some olive oil, sumac and pomegranate seeds and enjoy.
- Serves 4-6 as a starter.
Genuine Reviews
User Reviews
Overall Rating
4
6 reviews
Good
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