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Tangy Lemon Mint Labneh
2019-09-05
https://www.metro.ca/userfiles/image/recipes/tangy-lemon-mint-labneh-11106.jpg
PT10M
PT00M
PT10M
In a large bowl whisk together yogurt, lemon juice, zest, and salt. Scrape into a cheesecloth lined sieve set over a bowl.Fold cheesecloth sides over top of yogurt and chill for 8 hrs or overnight. This will drain the whey from the yogurt to produce a cream cheese texture; let drain for up to 24 hrs for an even thicker labneh.Spread labneh into a shallow bowl or large plate.Top with olive oil, herbs, sesame seeds, pine nuts, pomegranate, and mint.Makes 2-1/2 cupsSource: Metro
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Metro
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26.5 oz (750 g) Oikos plain Greek yogurt 0%
2 tablespoon (30 ml) lemon juice
1 tablespoon (15 ml) lemon zest
1/2 teaspoon (2,5 ml) sea salt or kosher
3 tablespoon (45 ml) olive oil
1 teaspoon (5 ml) dried fine herbs
1 teaspoon (5 ml) toasted sesame seeds
3 tablespoon (45 ml) toasted pine nuts
3 tablespoon (45 ml) pomegranate arils
3 tablespoon (45 ml) mint leaves
Tangy Lemon Mint Labneh
2
Collations
0:10
Preparation
0:00
COOKING
0:10
TOTAL TIME
Ingredients
-
26.5 oz
(750 g)Oikos plain Greek yogurt 0%
-
2 tablespoon
(30 ml)lemon juice
-
1 tablespoon
(15 ml)lemon zest
-
1/2 teaspoon
(2,5 ml)sea salt or kosher
-
3 tablespoon
(45 ml)olive oil
-
1 teaspoon
(5 ml)dried fine herbs
-
1 teaspoon
(5 ml)toasted sesame seeds
-
3 tablespoon
(45 ml)toasted pine nuts
-
3 tablespoon
(45 ml)pomegranate arils
-
3 tablespoon
(45 ml)mint leaves
Preparation
In a large bowl whisk together yogurt, lemon juice, zest, and salt. Scrape into a cheesecloth lined sieve set over a bowl.
Fold cheesecloth sides over top of yogurt and chill for 8 hrs or overnight. This will drain the whey from the yogurt to produce a cream cheese texture; let drain for up to 24 hrs for an even thicker labneh.
Spread labneh into a shallow bowl or large plate.
Top with olive oil, herbs, sesame seeds, pine nuts, pomegranate, and mint.
Makes 2-1/2 cups
Source: Metro
Source :
Metro
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