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Apricot-Hazelnut Labneh

  • 20 m
  • 12 h
Breana Killeen
“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


  • 1 Line 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.
  • 2 Refrigerate 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.)
  • 3 To 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.
  • Equipment: Cheesecloth
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