Two glass bowls serving strawberry labneh with biscuits alongside

Strawberry labneh

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(4 ratings)

Prep: 20 mins plus 4 hours draining. No cook


Serves 4

Try this easy summer dessert which features thick Greek yogurt, strawberries macerated in rosewater, honey and pistachios. Serve with biscuits on the side

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal246
  • fat11g
  • saturates7g
  • carbs29g
  • sugars29g
  • fibre4g
  • protein6g
  • salt0.3g
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  • 400g natural, thick, full-fat Greek yogurt
  • 400g strawberries



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 1 ½ tsp caster sugar
  • 2 tsp rosewater
  • 3 tbsp good-quality honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • chopped pistachios, to serve


  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.

  2. Meanwhile, hull and quarter the strawberries, mix them with the sugar and rosewater and leave to macerate.

  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.

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Comments, questions and tips

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5th Jul, 2018
I made it last weekend for friends and it was ever so easy to make and tasted divine. Served it with the coriander seed and pistachio biscuits as recommended and they came out delish too.
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