Orange Blossom Labneh

Recipes taken from The Yoga Kitchen Plan by Kimberly Parsons ( £20, Quadrille) Photography © Laura Edwards

Middle Eastern labneh is the rich, creamy, tangy sister to yoghurt that has been strained to the point where it becomes extra thick and spreadable

  • 400g full-fat, natural yoghurt
  • 2 tsps maple syrup, plus extra to serve (optional)
  • 2 tsps orange blossom water
  • 4 thick slices of fruit bread
  • 1½ tbsps pistachios, toasted and roughly chopped
  • Place a muslin inside a sieve sitting over a mixing bowl. If you don’t have a cheesecloth, you can use 3 sheets of kitchen paper or a clean tea towel. Pour the yoghurt into the lined sieve, place in the fridge and allow to drip for a minimum of 3 hours or ideally overnight. It will thicken as it sits and the liquid drips away through the sieve.
  • Once strained, discard the liquid in the bowl and tip the thick yoghurt, now labneh, into a clean mixing bowl. Stir in the maple syrup and the orange blossom water.
  • Toast the slices of fruit bread, then spoon 2 tablespoons of labneh onto each piece of toast while still warm. Drizzle over a little more maple syrup, if desired. Scatter with pistachios and serve. Store any leftover labneh in the fridge, covered, for up to 1 week.
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