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.
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.
