Labneh is basically strained Greek yogurt, which becomes soft and cheesy-like depending on how long you let it sit. It can be sweet or savory and is inexpensive to make. In Mediterranean countries, it often appears in some form on the breakfast table, along with local jams, local flatbreads, and meat.
I love this style of breakfast and the generosity of the spread. This recipe is a great way to use up half a pack of nuts left over from Christmas. This would also be delicious as an accompaniment to pancakes.
timing
Preparation time: 5 minutes, plus puree overnight
Cooking time: 5 minutes
service
Four
material
Greek yogurt 500g
mixed nuts 100g
130-150g of clear honey
Method
Place the yogurt in a fine sieve or small colander lined with clean J-cloth or muslin and place over a bowl.Leave
Let it sit in the refrigerator overnight and strain it.To serve, lightly toast the nuts on the grill or in a pot on the stove, transfer to a bowl and stir in the honey.
Spoon the labneh onto a plate and spoon the nuts and honey on top.