Recipe Detail Page

1 Stir salt into yogurt while in tub. Place cheesecloth (double thickness) in a sieve or colander, sit sieve snugly over a bowl to catch the drained whey. Add salted yogurt to sieve.

2 Pull cheesecloth up and over yogurt; use a rubber band to secure the top. Place a small plate on top of yogurt with something atop to weigh it down. Place in refrigerator and allow to strain for between 24 and 36 hours.

3 In a food processor, pulse the pistachios and brown sugar until the pistachios are coarsely chopped. They should be about one-quarter
of their original size. Set mixture aside in medium bowl.

4 Once yogurt has strained (it is now labneh), discard the whey and use a spoon to divide the mixture into 22 equal-sized portions. With clean hands roll each portion into a small ball; the mixture will stick to your hand, which is normal.

5 When all the balls are rolled, toss them, 5 at a time, into the pistachio mixture. Roll balls around and pat them with your hand to coat well with the nuts and sugar. Refrigerate coated labneh until ready to serve. Any leftover pistachio mixture can be used sprinkled on porridge or in baked goods.

6 Serve the labneh with Raspberry Coulis (recipe follows).

1 Place raspberries, sugar, orange juice and jam in a blender; purée until smooth.

2 Using the back of a spoon, push the coulis through a sieve to remove seeds, and refrigerate until ready to use.