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Fresh Figs with Labneh and Date Syrup

15 minutes + 12 hours refrigerationServes 6-81 reviews
Fresh Figs with Labneh and Date Syrup

Ingredients

  • 2 c whole milk Greek yogurt
  • 1 tsp kosher salt
  • 8 oz fresh figs (5-6 small figs), quartered lengthwise
  • 1 tsp flakey sea salt, such as Maldon
  • ¼ tsp freshly ground black pepper
  • 1 tbsp date syrup
  • 1 tbsp Mediterranean olive oil
  • 2 tbsp finely chopped toasted hazelnuts
  • 1 ½ tsp white sesame seeds

Special equipment: Cheesecloth

Directions

Stir the yogurt and kosher salt together in a medium bowl. Line a wire mesh strainer with a double layer of cheesecloth with a 4-inch overhang on all sides. Spoon the yogurt into the middle of the cheese cloth. Gather ends and tie together loosely. Set the strainer over a clean bowl ensuring that the bottom of the strainer is at least 2 inches from the bottom of the bowl. Place a small plate with a diameter smaller than the mesh strainer over the cheesecloth-wrapped yogurt and top with something with 1 to 1 ½ pounds of weight, such as a full 15 or 28-oz can. Refrigerate for at least 12 hours or up to 2 days.

Spread the labneh (the strained yogurt mixture) over the bottom of a serving plate or wide shallow bowl. Arrange figs in tight concentric circles over the labneh and sprinkle with sea salt and pepper. Drizzle with date syrup and olive oil, and sprinkle with hazelnuts and sesame seeds. Serve immediately.

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