Lebanese Figs with Labneh, Pistachios and Honey

Name: Lebanese Figs with Labneh, Pistachios and Honey
Prep time: 15 min
Yield: 4 servings
Ingredients: 400 g Figs (ripe, about eight, quartered); 300 g Greek yogurt (standing in for labneh - traditionally strained yoghurt); 50 g Pistachios (roughly chopped, dry-toasted); 30 g Honey (drizzled over at the end)

A dessert of four ingredients and no cooking: ripe figs, thick yoghurt, toasted pistachios, a thread of honey. It has been served this way in the Levant for as long as there have been figs.

15 minutes
4 servings
Dessert

vegetarian
gluten-free

Ingredients

400 g Figs (ripe, about eight, quartered)
300 g Greek yogurt (standing in for labneh - traditionally strained yoghurt)
50 g Pistachios (roughly chopped, dry-toasted)
30 g Honey (drizzled over at the end)

Instructions

Line a sieve with a cloth, add the Greek yoghurt and let it drain in the fridge for two hours. It becomes almost spreadable - that is the route to labneh.
Toast the pistachios in a dry pan for two minutes until fragrant, then cool.
Quarter the figs without peeling them.
Spread the drained yoghurt onto plates and set the figs on top.
Scatter over the pistachios and drizzle the honey in a thin thread. Serve at once.

Labneh ist Joghurt ohne Molke

In straining, yoghurt loses about half its weight as whey. Protein and fat stay behind at double the concentration - which is why labneh carries almost twice the protein per 100 g of the yoghurt it came from.

What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.

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Lebanese Figs with Labneh, Pistachios and Honey

Ingredients

Instructions

Labneh ist Joghurt ohne Molke

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