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Ingredients: Brown Rice Flour, Sesame Seeds, Potato Starch, Rosemary and Olive Oil Seasoning (Maltodextrin, Sea Salt, Sugar, Spices (including Rosemary), Yeast Extract, Onion Powder, Olive, Oil, Natural Flavor), Flax Seeds, Olive Oil, Amaranth Seeds, Quinoa Seeds, Tamari Soy Sauce Powder (Tamari Soy Sauce [Soybeans, Salt], Maltodextrin, Salt).
Thick and creamy labneh is a Middle Eastern speciality made from strained yogurt. It has the consistency of a fresh, soft cheese. This delicious homemade version is easy to make and is perfect for entertaining — or simply enjoying as a snack.
Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes (+8 hours standing time) Serves: 4
In small bowl, stir together yogurt and kosher salt.
Line large bowl with double layers of cheesecloth, with cheesecloth overhanging sides. Scrape yogurt mixture onto cheesecloth. Tie corners of cheesecloth into a knot. Slide long wooden spoon or spatula through knot and place over bowl so that ball is suspended in bowl. Refrigerate for 8 hours (or up to overnight), until excess moisture has dripped out of yogurt and mixture is thickened.
Meanwhile, in another small bowl, stir together pistachios, parsley, dill, mint, lemon zest, cumin, and black pepper.
Transfer drained yogurt to shallow serving bowl or plate. Drizzle with oil.
Sprinkle pistachio mixture, pomegranate arils and flaky salt over top.
Serve with Crunchmaster® Rosemary & Olive Oil Crackers for dipping.
TIP: This labneh is delicious also sprinkled with za’atar and hot pepper flakes.
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