With its vibrant colour and signature tartness, sumac is a popular ingredient in middle Eastern cooking. Here we have combined it with a creamy labneh and fresh ingredients to make the perfect starter for a day of feasting.
How long will it take?
10 minutes, plus 24 hours setting time for labneh
What’s the serving size?
What do I need?
1 kg Greek yoghurt
1 tsp salt
3 grapefruit, peeled and sliced into thin rounds
Olive oil, to serve
300 g roasted beetroot, peeled and finely diced
1 pomegranate, arils removed
2 tsp ground sumac
Fennel leaves, for garnish
Pita bread, to serve
How do I make it?
Make labneh by lining a sieve with muslin. Add yoghurt and salt to a bowl and mix well. Pour into the muslin, then bring corners of muslin together to form a tight ball. Place the sieve over a bowl to collect liquid and put in the fridge to drain for 24 hours.
Dollop labneh onto serving plates. Sprinkle lightly with sumac and drizzle olive oil over labneh. Arrange grapefruit, beetroot, and pomegranate arils on plates and garnish with fennel leaves. Serve with pita bread.