Avocado verrines with goat cheese and honey mousse
Pomegranate and pistachio labneh

Pomegranate and pistachio labneh

  • Fresh goat logs
Goat cheese and honey samosas
Serves 6 servings
Preparation 25 minutes
Cooking 5 minutes
  1. For the pita breads:

  2. Dissolve the yeast in a little water and add the pinch of sugar.

  3. Mix the flour with the salt and place the mixture in the bowl of the mixer.

  4. Add the warm water and the yeast and knead until the dough forms a homogeneous ball.

  5. Pour the oil into a large mixing bowl. Transfer the dough into the bowl.

  6. Cover with a cloth and let it rise for 1 hour.

  7. Punch down the dough and divide it into six pieces.

  8. Flatten each piece of dough until it is about 1 cm tall.

  9. Cook in a pan over high heat until small bubbles appear on the surface.

  10. Turn over and continue cooking for 2 to 3 minutes, turning the pita regularly.

  11. For the labneh:

  12. Mix the Soignon fresh goat cheese log with the yogurt and season with salt and pepper.

  13. Transfer to a deep plate.

  14. Remove the seeds from the half pomegranate.

  15. Pour the olive oil over the labneh, sprinkle it with the pomegranate seeds, a few pistachios, and the chopped tarragon and chervil.

  16. Cut the pita bread into triangles and serve.

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