And we get to eat even more of it now that the girls have discovered the joys of ‘big person’s yoghurt with maple syrup’. They pretty much check the fridge every morning to make sure that their after lunch treat will be available. Maple drizzled labneh is in my near future.
Today though, I bring you another way of eating labneh. Topped simply with some sumac and pomegranate seeds it makes a pretty great dip for breakfast or brunch.
As I said in a previous post it is pretty easy to make labneh at home – just strain some yoghurt in muslin or cheese cloth for a couple of days to remove the whey. Try and start with some really good quality Greek yoghurt. If however you have a thinner yoghurt, you may need to strain it for an extra day.
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Labneh with Sumac and Pomegranate! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Labneh with Sumac and Pomegranate
- 500 g (1.1lb) thick Greek yoghurt
- 1/2 tsp salt (optional)
- To serve - crackers , sumac, pomegranate, mint etc
- 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.