Pomegranate and pistachio labneh

Name: Pomegranate and pistachio labneh
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6 people
Cuisine: French
Ingredients: 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); ½ pomegranate; 3 ½ tbsp olive oil; 2 tbsp pistachios; A few sprigs of tarragon; A few sprigs of chervil; Salt and pepper

Fresh goat logs

Serves 6 servings

Preparation 25 minutes

Cooking 5 minutes

Ingredients

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)
½ pomegranate
3 ½ tbsp olive oil
2 tbsp pistachios
A few sprigs of tarragon
A few sprigs of chervil
Salt and pepper

Method

For the pita breads:

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

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

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

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

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

Punch down the dough and divide it into six pieces.

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

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

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

For the labneh:

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

Transfer to a deep plate.

Remove the seeds from the half pomegranate.

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

Cut the pita bread into triangles and serve.

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To make this recipe

Unripened goat log Plain, 125g

Method

For the pita breads:
Dissolve the yeast in a little water and add the pinch of sugar.
Mix the flour with the salt and place the mixture in the bowl of the mixer.
Add the warm water and the yeast and knead until the dough forms a homogeneous ball.
Pour the oil into a large mixing bowl. Transfer the dough into the bowl.
Cover with a cloth and let it rise for 1 hour.
Punch down the dough and divide it into six pieces.
Flatten each piece of dough until it is about 1 cm tall.
Cook in a pan over high heat until small bubbles appear on the surface.
Turn over and continue cooking for 2 to 3 minutes, turning the pita regularly.
For the labneh:
Mix the Soignon fresh goat cheese log with the yogurt and season with salt and pepper.
Transfer to a deep plate.
Remove the seeds from the half pomegranate.
Pour the olive oil over the labneh, sprinkle it with the pomegranate seeds, a few pistachios, and the chopped tarragon and chervil.
Cut the pita bread into triangles and serve.