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Labneh with Sumac and Pomegranate | Recipes From A Pantry

Labneh with Sumac and Pomegranate

An easy Middle Eastern yoghurt dip.
Course Appetizer
Cuisine Middle Eastern
Cook Time 1 day
Total Time 1 day
Servings 6


  • 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.