Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Yoghurt
Labneh
To serve
How it's done
Yoghurt
Combine the yoghurt and salt, pour into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 8 hrs. or overnight.
Labneh
Mix the water and saffron in a small bowl. Stir in the icing sugar and cardamom into the yoghurt, mix.
To serve
Serve the labneh in small bowls, sprinkle with pistachios and saffron threads.
| Tip: | Scatter the dried rose petals on top. |
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