Apricot-Hazelnut Labneh Recipe

Cooking Directions

• STEP 1.Line a fine-mesh sieve with cheesecloth and place it over a bowl.
• STEP 2.Pour plain yogurt into the cheesecloth-lined sieve and let it drain in the refrigerator for 24 hours.
• STEP 3.After 24 hours, transfer the strained yogurt to a mixing bowl and discard the liquid.
• STEP 4.Add chopped dried apricots and toasted hazelnuts to the yogurt and mix well.
• STEP 5.Transfer the labneh to a jar or airtight container and refrigerate for at least 2 hours before serving.
• STEP 6.Serve the apricot-hazelnut labneh as a spread on toast, a dip for fresh fruits, or as a topping for salads and roasted vegetables.

Cooking Tips

• Make sure to use plain yogurt without any added flavors or sweeteners.
• To toast the hazelnuts, spread them on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until fragrant and lightly golden.
• You can adjust the amount of dried apricots and hazelnuts according to your taste preference.

Storage and Serving

• Store the apricot-hazelnut labneh in the refrigerator in an airtight container for up to 5 days.
• Before serving, let the labneh sit at room temperature for a few minutes to soften.
• Serve the labneh with a drizzle of honey and a sprinkle of chopped hazelnuts for extra flavor.