Strawberry labneh

Try this easy summer dessert which features thick Greek yogurt, strawberries macerated in rosewater, honey and pistachios. Serve with biscuits on the side

  • Prep:20 mins
    plus 4 hours draining. No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 246
  • fat 11g
  • saturates 7g
  • carbs 29g
  • sugars 29g
  • fibre 4g
  • protein 6g
  • salt 0.3g


  • 400g natural, thick, full-fat Greek yogurt
  • 400g strawberries
  • 1 ½ tsp caster sugar
  • 2 tsp rosewater
  • 3 tbsp good-quality honey
  • chopped pistachios, to serve


  1. Mix the yogurt with a pinch of salt. Line a sieve with muslin and sit over a deep bowl. Spoon in the yogurt and put in the fridge to strain for 4 hrs.

  2. Meanwhile, hull and quarter the strawberries, mix them with the sugar and rosewater and leave to macerate.

  3. After 4 hrs, turn the labneh out into a clean bowl. Gently fold through the honey. Take ¼ of the strawberries and purée them in a blender, then fold into the labneh, so you have a rippled yogurt. Serve in glass bowls with the rest of the strawberries on top, scatter with pistachios, and serve with the pistachio & coriander seed biscuits on the side.

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