Creamy, fresh, and generously flavored, labneh is surprisingly simple to prepare. A few hours of straining transform Greek yogurt into a dense, smooth preparation, here enhanced by BARTHÈS House Zaatar, a good olive oil, and the tangy freshness of pomegranate.
To share as an appetizer with pita bread or crunchy vegetables.
Ingredients — for 4 people
- 500 g full-fat Greek yogurt
- ½ tsp fine salt
- 2 to 3 tbsp BARTHÈS House Zaatar
- 3 tbsp olive oil
- ½ fresh pomegranate
- A few sesame seeds, if your zaatar doesn't contain enough
- Fleur de sel, optional
Preparation
1. Prepare the labneh
Mix the Greek yogurt with the salt.
Place it in a cheesecloth or a very clean kitchen towel placed in a colander, which is itself placed over a bowl.
Drain for 12 to 24 hours in the refrigerator, depending on the desired texture. The longer it drains, the firmer and creamier the labneh will be.
2. Plate
Once the labneh is creamy and thick, quickly work it with a spoon then spread it generously on a shallow plate, forming a few waves.
3. Season
Sprinkle generously with BARTHÈS House Zaatar, then pour olive oil into the hollows of the labneh.
4. Finish
Distribute the fresh pomegranate seeds over the entire dish.
Add, if desired, a few sesame seeds and a pinch of fleur de sel.
To serve with
Warm pita bread, lightly toasted sourdough bread, or crunchy raw vegetables.
Maison BARTHÈS' tip
Take the labneh out of the refrigerator about fifteen minutes before serving. Its texture will be creamier and the flavors of the Zaatar and olive oil will be more pronounced.
Labneh can be prepared in advance and stored for 4 to 5 days in the refrigerator in an airtight container.
A big thank you to Karine from @coupsdefood for this fresh and generous recipe that beautifully highlights our BARTHÈS House Zaatar.