Saffron labneh

Saffron labneh

By
From
New Middle Eastern Food
Serves
4 as part of a mezze selection
Photographer
Mark Roper

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Spoon 1 kg thick natural yoghurt (use sheep’s milk for a richer result) into a clean muslin or cheesecloth square or a tea towel. Mix in 1 clove garlic crushed with 1 teaspoon sea salt, then sprinkle 10 saffron threads, lightly roasted and crushed, over the top and swirl it in roughly. Strain the yoghurt for 24–48 hours, as described opposite. To serve, use a spoon to make a well in the surface of the yoghurt cheese. Fill with extra-virgin olive oil then add a splash of rosewater. Serve with Seven-Vegetable tagine.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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