Spiced pomegranate labneh


IMG_5579

Labneh is not something you might think to make for snack or to go with a meal, and admittedly, I made mine as an afterthought to use up some yoghurt. But after making it for my middle-eastern lunch, I am convinced it’s the perfect way to spice up your next spread. Labneh is yoghurt that has been hung and strained to remove the liquid, or whey, and then it’s flavoured with spices and rolled into little balls – really easy to make and really, the only limitation on the flavours and textures of this snack is your imagination. These were the first labneh I’d ever made, and I used a Maria Elia recipe. The combination of flavour and texture is unexpected, fresh and delicious.

Tips: to get the seeds out of the pomegranate, cut it in half and bash the back of it with a rolling pin or meat tenderiser. Collect the seeds only and leave as much of the juice out as possible. To get the best results, hang your yoghurt in the fridge overnight.

IMG_5575

Spiced Pomegranate Labneh Recipe

Ingredients:
450ml Greek Yoghurt
3 garlic cloves
1 tbs salt
1 tsp cumin
1 tsp ground coriander
1/2 tsp cinnamon
1/2 tsp cayenne
pinch sugar
Seeds from half a pomegranate
Bunch of coriander and mint leaves, finely chopped

Method:
Mix the spices, sugar, salt, pomegranate and garlic with the yoghurt.
Place the yoghurt in a piece of muslin and hang it in the fridge over a bowl (to catch the liquid). Leave overnight.
Finely chop the herbs and place in a bowl.
Roll the hung yoghurt into balls and then roll in the herbs.
Keep the labneh balls in the fridge until it’s time to serve.

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s