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Pomegranate and pistachio labneh
5/5 (1 Review)
Go to preparation 
Preparation 25 min
Cooking 5 min
Difficulty Easy
Ingredients
To make this recipe
6 servings
For the pita breads:
- 300 g flour
- 200 ml warm water
- 2 tsp active dry yeast
- 2 tbsp olive oil
- 1.5 tsp salt
- 1 pinch of salt
–
For the labneh:
- 1 Soignon Unripened goat log Plain, 125g
- 1 single-serving Greek yogurt cup (150g)
- 1/2 pomegranate
- 3 ½ tbsp olive oil
- 2 tbsp pistachios
A few sprigs of tarragon
A few sprigs of chervil
Salt and pepper
Steps in the recipe
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Step 1
For the pita breads:
Step 2
Dissolve the yeast in a little water and add the pinch of sugar.
Step 3
Mix the flour with the salt and place the mixture in the bowl of the mixer.
Step 4
Add the warm water and the yeast and knead until the dough forms a homogeneous ball.
Step 5
Pour the oil into a large mixing bowl. Transfer the dough into the bowl.
Step 6
Cover with a cloth and let it rise for 1 hour.
Step 7
Punch down the dough and divide it into six pieces.
Step 8
Flatten each piece of dough until it is about 1 cm tall.
Step 9
Cook in a pan over high heat until small bubbles appear on the surface.
Step 10
Turn over and continue cooking for 2 to 3 minutes, turning the pita regularly.
Step 11
For the labneh:
Step 12
Mix the Soignon fresh goat cheese log with the yogurt and season with salt and pepper.
Step 13
Transfer to a deep plate.
Step 14
Remove the seeds from the half pomegranate.
Step 15
Pour the olive oil over the labneh, sprinkle it with the pomegranate seeds, a few pistachios, and the chopped tarragon and chervil.
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