Labneh with Pomegranate Molasses & Olive Oil

photo-15-09-2016-19-29-13What I love about cooking, besides the fact that it means that there will be something to eat in the near future, is how symbolic it is for life outside of the kitchen.

In many ways, the kitchen is teaching me patience, but in this case also how to not judge so easily. In case of this labneh (drained thick Greek yoghurt) with pomegranatemy, my first impression was more or less something like ‘blegh fruit in my dinner’.
The reason I made it was rather laziness, as I was looking for an easy dip to accompany a barbecue with friends and saw pictures of this online and considered it looked beautiful and required very little time and effort.

Turns out, this dish was an absolute winner! Not only does it look really pretty, the yoghurt is tangy but comforting creamy, the pomegranate molasses is sour and a little bitter, the olive oil was fruity and the pomegranate seeds were sweet. To set the sweetness of the dish off and to place it in the dinner ‘category’ I ground some black pepper over it. And really, it turned out amazing next to spicy grilled chicken, grilled patties and even next to some pork shashlik. 

Labneh with Pomegranate Molasses & Olive Oil

Ingredients

  • Largely inspired by this recipe: http://www.davidlebovitz.com/labneh-labne-yogurt-cheese/
  • 500 grams of full-fat Greek (style) yoghurt (I used one with a fat content of 10%)
  • 2 teaspoons of pomegranate molasses
  • 2 tablespoons of good-quality olive oil
  • 2 tablespoons of fresh pomegranate seeds (you cand use frozen ones as I did, I have the feeling it doesn't make a huge diference as the juices will leak into the yoghurt anyhow)
  • ½ tablespoon of freshly ground black pepper

Instructions

  1. Place a colander or sieve in your sink. Place kitchen paper in it (or large coffee filters) and drop the yoghurt on it. The idea is that the whey will leak out of the yoghurt and will thicken it up.
  2. Leave this for around 4 hours (or longer, depending on the thickness of your yoghurt) in the sink (or covered on a plate in the fridge).
  3. After this time, the yoghurt is relatively easy to handle and will not really stick to the kitchen paper. I usually lift up the paper and slowly let the yoghurt 'roll' into a deep plate.
  4. Then use a spoon to smoothen the yoghurt, drizzle the pomegranate molasses and olive oil on top of it and sprinkle it with pomegranate seeds and black pepper.
  5. Enjoy!
http://tukskitchen.com/2016/09/19/labneh-with-pomegranate-molasses-olive-oil/

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