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Makes 2 1/2 cups
- 6 cups plain Greek yogurt
- 1 teaspoon sea salt
- 1 tablespoon aji pepper paste
- Use a large square of cheesecloth.
- Place over strainer or colander
- In another bowl mix yogurt, salt and pepper paste.
- Put mixture into a strainer with cheesecloth and tide. Put everything over a large bowl in refrigerator for 1-2 days. The longer that the cheese is left, the firmer it becomes.
- 10-15 roasted hazelnut chopped into small pieces
- few sprigs of dill, chopped
- 2 tablespoons pomegranate seeds
- 1 tablespoon sumac
- extra virgin olive oil
- Fill a serving dish with labneh.
- Sprinkle hazelnut, dill, pomegranate seeds and sumac over the labneh.
- Drizzle some good olive oil over everything.
- Serve with pita chips, vegetables and fruit.
- This recipe was entered in the contest for Your Best Middle Eastern Recipe