Love greek yogurt? Then this Pistachio Labneh Bowl has your name all over it.
I’m going to be totally honest (not that I’m not honest all the time).
But I feel like I need to state it.
I truly had no idea how to pronounce labneh for the longest time. I would pronounce it differently each time I said it just to see how it felt.
Do you have a word like that? Where you’re really unsure of how to actually pronounce it so you switch up your pronunciation on the daily? Okay okay, I’m not saying labneh on the daily. You know what I mean. If so, drop it below so we can all commiserate.
What is Labneh anyways?
Labneh is, to put it simply, extra thick yogurt that’s been strained to – well – make it extra thick. You can eat it sweet or savory. There’s a time and place for both.
Here, I’m obviously sweetening it up a bit with the pistachios, honey, and strawberries. But if you’re in the mood for a savory treat, drizzle olive oil, dust with za’atar spice, and serve with a side of warm pita bread.
Anyone getting hungry yet? I sure am.
Pistachio Labneh Bowl Recipe
12 ounces greek yogurt
A pinch of salt
1/4 teaspoon salt
Cheesecloth, strainer, 2 bowls
1. Line a fine strainer with cheesecloth and set over a bowl.
2. In another bowl, combine yogurt, salt, and lemon juice. Stir to incorporate.
3. Spoon yogurt mixture into the cheesecloth-lined strainer and fold layers of cheesecloth over the yogurt to cover completely.
4. Let yogurt mixture rest in the fridge for 12-24 hours, depending in your consistency preferences.
*Recipe adapted from Food52
See how easy that was? It’s literally mixing yogurt, lemon juice, and salt in a bowl. Then you let it sit for a while. The longest part of this is the waiting! Isn’t it always, though?
I topped my labneh with sliced strawberries, crushed pistachios, and hot honey. Speaking of which, have you had Mike’s Hot Honey? It’s divine. Truly. I urge you to give it a go. Oh, I also garnished it with dried flower petals – because why not?
Now – what was that word? You know what I’m talking about.
g.
