Labneh is high in probiotics, low in lactose, and loaded with protein, making each an excellent addition to a well-rounded, healthy diet.
- 1 Qt. Plain Yogurt
- 1⁄2 tsp. Kosher Salt
- 6 Tbls. Extra Virgin Olive Oil
- 10 Sprigs Fresh Thyme
- 1 Orange: finely shave the skin to get 6 strips
- 1/2 pint Fresh Blackberries
- 1 Pint Fresh Raspberries
- 1 Pint Fresh Strawberries, hulled and halved lengthways (or quartered if they’re larger)
- 3 Tbls. Sugar
- 1 Lime: finely zested to get 1 tsp., then juice to get 1 Tbls.
- 1/2 Pint Fresh Blueberries
- Pomegranate Molasses, to taste
- Put the yogurt and salt into a medium bowl and mix well to combine. Line a colander with a piece of cheesecloth large enough to hang over the sides and place the colander over a bowl. Transfer the yogurt to the cheesecloth and fold over the sides to completely encase the yogurt. Place a heavy weight over the cheesecloth (a few cans or jars will do), and transfer to the fridge to drain for at least 24 hours (and up to 48).
- Meanwhile, put the oil into a small saucepan, for which you have a lid, on medium heat. Gently heat for 7 minutes, or until tiny air bubbles form.Remove from the heat, add the thyme and orange peels, then cover with a lid and leave to infuse, ideally overnight, though half an hour will also do the job.
- The next day, put 1/4 of the blackberries, half the raspberries, and 1/3 of the strawberries into the small bowl of a food processor along with the sugar and lime juice and blitz until completely smooth. Put all the remaining berries and the cherries into a large bowl along with the blitzed fruit and gently combine. You can serve it straight away or leave it in the fridge for a few hours, bringing it back to room temperature before serving.
- Spread the labneh out on a large platter. Then spoon over the berries, then sprinkle with the lime zest. Drizzle with 2 Tbls. of the infused oil, along with a couple of the orange strips and the extra picked thyme. Drizzle everything with pomegranate molasses.
- Serve with warm pita bread or pita chips.
Photo by © Sydney Rasch
Recipe by Chef Serge Krikorian