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Ramadan Delights: Tomato Labneh - Roasted tomatoes with saffron yogurt

Ramadan Delights: Tomato Labneh - Roasted tomatoes with saffron yogurt

A salad of roast tomatoes served with garlicky yogurt and a saffron dressing.



Published: Thu 11 Jun 2015, 1:19 PM

Last updated: Wed 8 Jul 2015, 3:15 PM

Serves: 2

Ingredients

2 cups yoghurt

2 garlic cloves

• ½ tsp salt

• ¼ cup fresh mint + fresh flat-leaves parsley

1 tbsp summak powder

• ¼ cup crushed wheat

2 scallions

8 tomatoes

1 bag pita bread, cut into triangles

Method

Line a large sieve with cheesecloth, and set it over a bowl. Put the yoghurt in the sieve, and gather the edges of the cheesecloth together to cover the yoghurt. Refrigerate and let it drain overnight.

Gently squeeze out any excess liquid; the labneh will be very thick and resemble soft goat cheese.

Chop up the parsley, mint, and scallions very fine. Dice the garlic cloves into small bits and mash them with ½ a teaspoon of salt in a mortar, until it’s pasty. Add this to the labneh and mix.

Cut the tomatoes in half, empty the fleshy insides. Drain the fleshy bits on sieve for 30 minutes, and get rid of the seeds.

Mix the fleshy tomato bits with the labneh.

Fill the tomato cavities with this labneh mixture, and garnish with a mint leaf.

Serve with pita bread.


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