Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Breana Killeen
Source: EatingWell Magazine, March/April 2017

Recipe Summary

active:
20 mins
total:
12 hrs
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.)

  • To serve, top with apricots, pomegranate seeds, hazelnuts, honey and poppy seeds.

Tips

To Make Ahead: Refrigerate labneh (Steps 1-2) airtight for up to 1 week. Top just before serving.

Equipment: Cheesecloth

Nutrition Facts

110 calories; protein 7g; carbohydrates 12g; dietary fiber 0.8g; sugars 11.1g; fat 4.2g; saturated fat 1.4g; cholesterol 7mg; vitamin a iu 259.7IU; niacin equivalents 1mg; vitamin b6 0.1mg; vitamin c 2.8mg; folate 7.1mcg; calcium 199.3mg; iron 0.3mg; magnesium 25.5mg; potassium 308.4mg; sodium 144mg; thiamin 0.1mg; added sugar 2g; calories from fat 37.6kcal.
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Reviews (2)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/24/2017
Great snack idea! I love the how the sweet apricots balance the tangy yogurt and the nuts add a nice crunch. Read More
Rating: 5 stars
06/26/2017
Great recipe for mid-meal snack Read More