Back to Recipe

Dried Apricot & Saffron Labneh

Here's how you make Dried Apricot & Saffron Labneh
Pause Continue Reading
  • Servings: 2
  • Prep: 15m
  • Cook: 10m
  • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 2 cups Greek style yoghurt, strained (see step 11)
  • Pinch saffron (approximately 10 threads)
  • 1 teaspoon caster sugar, plus 1 tablespoon caster sugar
  • 1 orange, zest and juice (150ml)
  • 50 ml Verjuice
  • 3 cardamon pods
  • 100 grams dried apricots
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon lemon juice
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Mix Greek yoghurt, saffron and one teaspoon of caster sugar together and strain through fine sieve or muslin overnight if possible, to make labneh and then discard whey from labneh and set aside until needed.

  • Step 2: In a heavy based saucepan bring orange juice, zest, verjuice, one tablespoon of caster sugar, cardamom pods and dried apricots up to a gentle simmer and remove apricots after 4 minutes.

  • Step 3: Return juice to the heat, bring to the boil and reduce for a further 5 minutes or until volume is three tablespoons and place syrup over apricots into bowl and remove cardamom pods and refrigerate for 8 hours, or overnight.

  • Step 4: Just before serving stir lemon zest and juice through labneh and the saffron threads will ‘melt’ into the labneh as its stirred.

  • Step 5: To serve place 1/4 of the apricots into the base of the serving glasses and divide the labneh between both glasses and top with the remaining apricots.

  • Step 6: Top with Almond Crisp and drizzle with remaining syrup.


We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.