Ingredients
500g FAGE Total
½ tsp salt
1 pomegranate
small bunch basil leaves
2 tbsp extra virgin olive oil
paprika for dusting
flour tortillas to serve
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Steps
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Line a deep bowl with a sheet of clean muslin. In a separate bowl, stir together the yoghurt and the salt.
- Pour the salted yoghurt into the muslin cloth and tie the excess muslin with string so that the yoghurt is completely enclosed.
- If your fridge has racked shelves then tie the muslin to this with the deep bowl underneath. However, if it does not then tie the muslin bag to a wooden spoon and balance the spoon over the bowl. This needs to hang and drain for at least 24 hours.
- After this time, much of the liquid should have drained out and the remaining yoghurt will be thick and fairly dry, though still creamy to eat.
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To serve, spread a large dollop of the Labneh into the centre of a plate forming a circle.
- Firmly roll the pomegranate over the work surface to help loosen the seeds. Halve and remove the deep red seeds inside. Scatter randomly on top of the labneh and garnish with basil leaves.
- Drizzle with olive oil, dust with paprika and serve with torn warm tortillas.
