Pomegranate and pistachio labneh

Steps in the recipe

• Step 1

  For the pita breads:

• Step 2

  Dissolve the yeast in a little water and add the pinch of sugar.

• Step 3

  Mix the flour with the salt and place the mixture in the bowl of the mixer.

• Step 4

  Add the warm water and the yeast and knead until the dough forms a homogeneous ball.

• Step 5

  Pour the oil into a large mixing bowl. Transfer the dough into the bowl.

• Step 6

  Cover with a cloth and let it rise for 1 hour.

• Step 7

  Punch down the dough and divide it into six pieces.

• Step 8

  Flatten each piece of dough until it is about 1 cm tall.

• Step 9

  Cook in a pan over high heat until small bubbles appear on the surface.

• Step 10

  Turn over and continue cooking for 2 to 3 minutes, turning the pita regularly.

• Step 11

  For the labneh:

• Step 12

  Mix the Soignon fresh goat cheese log with the yogurt and season with salt and pepper.

• Step 13

  Transfer to a deep plate.

• Step 14

  Remove the seeds from the half pomegranate.

• Step 15

  Pour the olive oil over the labneh, sprinkle it with the pomegranate seeds, a few pistachios, and the chopped tarragon and chervil.

• Step 16

  Cut the pita bread into triangles and serve.