- 1/2 liter Greek yogurt
- 3 garlic cloves
- 1/2 teaspoon salt
- 1 tablespoons lemon juice
- 1/2 pomegranate
- olive oil
Kitchen equipment needed
- large bowl
- cheesecloth or clean kitchen towel
- small pan
- small blender or immersion blender
Preparation — 12 hours waiting time
PLACE the cheesecloth inside of a colander and place it on top of the large bowl. COMBINE salt, lemon juice and Greek yogurt and pour it into the cheesecloth. FOLD the cloth inwards and refrigerate for at least 12 hours. The liquid will end up in the bowl and the Greek yogurt will be thicker. The longer you let it sit, the thicker it will be.
Finishing the garlic and pomegranate labneh — 10 minutes
FILL a small pan with water and bring to a boil. PEEL the garlic cloves and cook them in the water for a few minutes. Let it cool off shortly before you turn it into a puree, using a small or immersion blender. COMBINE the garlic with the thickened yogurt. FINISH the labneh with olive oil and pomegranate and serve with bread. Enjoy!