Labneh with Sumac and Pomegranate

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Labneh with Sumac and Pomegranate | Recipes From A Pantry

You would have noticed how much yoghurt I go through on this blog. I have it in smoothies, frozen yoghurt, salad dressings, frittatas and even as labneh (labne).

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.

Labneh Recipe | Recipes From A Pantry

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.

Do feel free to serve it with lots of sides like this lime and mint quinoa, minty hummus and some roasted courgettes.

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Labneh with Sumac and Pomegranate | Recipes From A Pantry
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4 from 2 votes

Labneh with Sumac and Pomegranate

An easy Middle Eastern yoghurt dip.
Cook Time1 day
Total Time1 day
Course: Appetizer
Cuisine: Middle Eastern
Servings: 6
Author: Bintu Hardy

Ingredients

  • 500 g (1.1lb) thick Greek yoghurt
  • 1/2 tsp salt (optional)
  • To serve - crackers , sumac, pomegranate, mint etc

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.
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30 Comments

  1. We get through ridiculous amounts of Greek yoghurt around here! Never tried to make it into labneh though. I’d like to try it just to see what it tastes like. Great idea to serve it on crackers with pomegranate!
    Cute that your kids like ‘big peoples’ snacks now!

  2. I like coming over to your blog because I’m always learning a new name of some type of food item. This looks so pretty. Almost, too pretty to eat…

  3. So pretty with the pomegranate scattered over the top. I eat a lot of yoghurt as well but have never tried labneh, I did see it in the supermarket today for the first time when I was buying my usual yoghurt, I’ll have to go back and get some to try it out.

    1. Jen if you like the Labneh from the supermarket then you would have fun making your own.

  4. Such a simple yet delicious tasting dip/spread. I also use lots of yoghurt and actually make my own almost every day.I like the jewel like pomegranate on top of the crackers.

  5. I love labaneh! I just had labaneh on toast this morning ๐Ÿ™‚ our pomegranate trees are still in bloom, can’t wait until we get some lovely fruit! Love your idea to serve labaneh with maple syrup I should try that.

  6. I also eat loads of yoghurt, even more so recently as I like to have it as healthy pud with fruit but I love your idea of serving this labneh as a light lunch but also imagine it must taste amazing with maple syrup. So versatile!

  7. I absolutely adore Labneh and love this simple way of eating it. It must be pared with sumac in my opinion. It’s just heavenly ๐Ÿ™‚ thanks for sharing!

  8. I have heard so much about labneh and have a pot of sumac so really should bite the bullet and make some shouldn’t I:-)

  9. Mmm this sounds lovely! I do eat a lot of yogurt and I have strainers – I really ought to give it a go. Love the little pomegranate jewels!