- Preparation and cooking time
- plus 4 hours draining. No cook
- Serves 4
- 400g natural, thick, full-fat Greek yogurt
- 400g strawberries
- 1 ½ tsp caster sugar
- 2 tsp rosewater
- 3 tbsp good-quality honey
- chopped pistachios , to serve
- STEP 1
Mix the yogurt with a pinch of salt. Line a sieve with muslin and sit over a deep bowl. Spoon in the yogurt and put in the fridge to strain for 4 hrs.
- STEP 2
Meanwhile, hull and quarter the strawberries, mix them with the sugar and rosewater and leave to macerate.
- STEP 3
After 4 hrs, turn the labneh out into a clean bowl. Gently fold through the honey. Take ¼ of the strawberries and purée them in a blender, then fold into the labneh, so you have a rippled yogurt. Serve in glass bowls with the rest of the strawberries on top, scatter with pistachios, and serve with the pistachio & coriander seed biscuits on the side.