If you love labneh, or yogurt spread, as much as I do then you’ll really appreciate this recipe because it takes the simplified version up several very wonderful and delicious notches beyond what you might see or taste. 

I made this recipe to go on my Autumn Harvest Table (also can be incorporated into your Thanksgiving table menu, too) spread because the aesthetic is pretty and goes well with all the other dishes on the table. See the full menu here

It’s easy to make but does require a little bit of planning ahead since the spread is made by draining the yogurt of it’s liquids and needs to be done about 6-8 hours (preferably overnight) in advance.

I use Mountain High Yoghurt to make the spread, and I typically prepare this the night before I want to serve it. I like to use the Plain, Whole Milk Mountain High Yoghurt to do this. It’s a halal-certified product and doesn’t have any added ingredients other than what’s supposed to be there, which is a huge relief for people like myself who want to know what’s really in their food. 

Start out by getting a cheesecloth or very thin cotton towel, a strainer (colander), and a large bowl that will fit underneath your strainer. 

Simply place the towel or cheesecloth over the strainer (be sure to choose a large piece so that there is enough cloth to hold the weight of the yogurt but also to be able to tie it up with all four corners. Put the larger bowl underneath the strainer to catch the liquids from the yogurt. These liquids are called whey proteins and can be reserved to add into things like smoothies. 

Add a generous amount of yogurt (I used about two heaping cups) and place into the strainer. Tie up the corners of the towel and use a rubber band to hang the cloth over your kitchen faucet where the strainer and bowl underneath are just below it. Keep it there for about one hour then remove the cloth, place it in the colander with the bowl underneath and keep it in the fridge for the remainder of time, or until it becomes thick and spreadable. 

Once it’s ready, plate it onto a serving dish and spread it out evenly with a butterknife. Add chopped pistachio and hazelnuts (or any nuts you prefer), and pomegranates. Then drizzle olive oil on top. Chill until ready to serve. 

Serve with pita bread, plain bruschetta or toasts for dipping, if desired. 

What I love about this recipe is that not only is it super delicious, but it’s also beautiful to look at and makes a very healthy statement on your dinner table, too. 

Part 2

This post was sponsored by Mountain High Yoghurt. All opinions, recipes and photos are generated by the author. 

Yogurt Spread with Pomegranates, Hazelnuts, Pistachios & Olive Oil
Serves 4
This spread or dip is a beautiful and Autumn-themed addition to any party table or gathering where you want your guests to be inspired to eat healthy and try something a little different than usual.
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Ingredients
  1. 2 cups Mountain High Yoghurt
  2. 1/4 cup chopped hazelnuts
  3. 1/4 cup shelled pistachios
  4. 1/4 cup pomegranate seeds
  5. Olive oil for drizzling
Instructions
  1. Start out by getting a cheesecloth or very thin cotton towel, a strainer (colander), and a large bowl that will fit underneath your strainer.
  2. Simply place the towel or cheesecloth over the strainer (be sure to choose a large piece so that there is enough cloth to hold the weight of the yogurt but also to be able to tie it up with all four corners.
  3. Put the larger bowl underneath the strainer to catch the liquids from the yogurt. These liquids are called whey proteins and can be reserved to add into things like smoothies.
  4. Add a generous amount of yogurt (I used about two heaping cups) and place into the strainer. Tie up the corners of the towel and use a rubber band to hang the cloth over your kitchen faucet where the strainer and bowl underneath are just below it. Keep it there for about one hour then remove the cloth, place it in the colander with the bowl underneath and keep it in the fridge for the remainder of time, or until it becomes thick and spreadable.
  5. Once it's ready, plate it onto a serving dish and spread it out evenly with a butterknife. Add chopped pistachio and hazelnuts (or any nuts you prefer), and pomegranates. Then drizzle olive oil on top. Chill until ready to serve.
  6. Serve with pita bread, plain bruschetta or toasts for dipping, if desired.
Notes
  1. You will also need a piece of cheesecloth or a thin cotton towel, a strainer/colander and a bowl that is larger than the strainer.
My Halal Kitchen by Yvonne Maffei https://myhalalkitchen.com/

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