Labneh Topped with Stewed Kumquats
Recipe Type: Snack
Serves: Serves 4
  • 500g natural yogurt (I use sheep’s milk yogurt)
  • 300g kumquats
  • 3tbsp maple syrup
  1. To make the labneh, in the evening, pour the yogurt into a sieve covered with muslin cloth. Place the sieve over a bowl. Cover the yogurt with the cloth, place a small plate on it with a weight and place in the fridge to drain overnight.
  2. In the morning, transfer the strained yogurt to a container, your labneh is ready! Don’t discard the whey (the strained liquid) as it is delicious added to smoothies for instance and rich in protein.
  3. Slice the kumquats, removing the pips at the same time, and place them in a small saucepan with the maple syrup and 2tbsp water. Bring to a gentle simmer and cook, stirring every so often for about 10-15min until soft and translucent.
  4. Serve the kumquats still warm or cooled down with a generous spoonful of labneh.
Recipe by Honest Cooking at