Ingredients
- 1 quart (4 cups) low-fat Plain Yogurt
- 1/4 teaspoon Salt
- 1/4 cup Shelled Pistachios
- 1 tablespoon olive oil or Agrumato Lemon OilAgrumato lemon oil is created when olives are pressed together with lemons. The resulting extra-virgin olive oil has an exceptionally bright lemony flavor. It's worth seeking out at gourmet markets or well-stocked natural-foods stores. If you can't find it, substitute 1 tablespoon extra-virgin olive oil and 1 teaspoon lemon zest.
- 1 tablespoon chopped Fresh Parsley
- 1 teaspoon Lemon Zest
- 1/4 teaspoon Ground SumacThe tart red berries of the Mediterranean sumac bush add fruity, sour flavor to many regional dishes. Find ground sumac in Middle Eastern markets, specialty-food shops and online.
Directions
Lemony Labneh with Pistachios have olive oil and lemon zest which give this dip a fresh, bright flavor. Labneh, the thick, slightly salty Middle Eastern strained yogurt, is easy to make at home with this recipe.
Recipe Credit: eatingwell.com
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Steps
1 Done | Line a 7-inch or larger fine-mesh sieve with four layers of cheesecloth. Set over a bowl deep enough to leave at least 3 inches between the bottom of the sieve and the bowl. Whisk yogurt with salt in a medium bowl; spoon into the cheesecloth. |
2 Done | Refrigerate until the yogurt is quite thick and at least 1 cup of liquid has drained into the bowl for 12 to 24 hours. (Discard the liquid.) |
3 Done | To serve, top with pistachios, oil, parsley, lemon zest and sumac. |
