Ingredients
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¼ teaspoon fine Sea Salt
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1 pound / 500 g goat, sheep, or cow full-fat Yogurt
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2 tablespoons Sesame Seeds
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Handful of fresh wild Rose Petals
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Raw Honey
Directions
Steps
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1
Done
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Line a large, deep bowl with a double layer of cheesecloth. Stir the salt into the yogurt, and then pour the yogurt onto the cheesecloth. Gather the edges of the cheesecloth together, tie with a string, and hang the yogurt over the bowl to drain (you can use chopsticks or a spoon across the bowl to suspend it). Put the whole contraption in the fridge and let the yogurt drain for at least 24 hours—the longer it drains, the thicker the labneh will be. (If you need to take a shortcut here, use Greek yogurt, which has already been partially strained.) |
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2
Done
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In a dry skillet over medium heat, toast the sesame seeds until they are fragrant and beginning to pop, 3 to 5 minutes. Remove from the heat. |
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3
Done
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Unwrap the labneh and put it in a bowl. Fold in the sesame seeds and rose petals. Drizzle with honey before serving. Store leftovers in a tightly sealed glass container in the fridge for up to 5 days. |
