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“Labneh, the thick, slightly salty Middle Eastern strained yogurt, is easy to make at home with this recipe. Here, we make it a touch sweet with honey, apricots and pomegranate seeds for a delicious dip. Serve with graham crackers, cinnamon-sugar pita chips or on toast.”
1 quart (4 cups) low-fat plain yogurt
¼ teaspoon salt
½ cup sliced fresh apricots
¼ cup pomegranate seeds
¼ cup toasted chopped hazelnuts
1 tablespoon honey
⅛ teaspoon poppy seeds
1Line a 7-inch or larger fine-mesh sieve with four layers of cheesecloth. Set over a bowl deep enough to leave at least 3 inches between the bottom of the sieve and the bowl. Whisk yogurt with salt in a medium bowl; spoon into the cheesecloth.
2Refrigerate until the yogurt is quite thick and at least 1 cup of liquid has drained into the bowl, 12 to 24 hours. (Discard the liquid.)
3To serve, top with apricots, pomegranate seeds, hazelnuts, honey and poppy seeds.
To Make Ahead: Refrigerate labneh (Steps 1-2) airtight for up to 1 week. Top just before serving.