Turkish labneh with pomegranate and apple beetroot sounds like a delicious and refreshing dish that combines rich, creamy labneh with the sweetness of fruit and the earthy depth of beetroot. Labneh is a strained yogurt cheese that’s tangy and thick, often used in Mediterranean and Middle Eastern cuisines. Pomegranate and apple would provide a burst of sweet and tart flavors, while beetroot adds an earthy note and vibrant color. Here’s a recipe idea you can try.
Ingredients:
For the labneh:
1 cups plain full-fat yogurt (preferably Turkish or Greek yogurt)
1/4 teaspoon Black pepper
1 tablespoon olive oil (optional)
For the toppings:
1/2 small beetroot, peeled, and grated
1 apple, thinly sliced or grated
1/4 cup pomegranate seeds
olive oil
Prepare the labeneh:
In a bowl, mix the yogurt
Beetroot peel and grate the beetroot.
Apple: Thinly slice or grate the apple.
Pomegranate: Simply remove the seeds from the pomegranate.
Assemble the dish:
Spread the labneh in a shallow dish or bowl, smoothing it into a creamy layer.
Gently scatter the grated beetroot, apple slices, and pomegranate seeds over the Labeneh, black pepper,0live oil.
Optionally, drizzle a little honey or maple syrup over the top for added sweetness.
Serve and enjoy!
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2 Comments
Healthy 💪🏻
Nice 🙂👍