Watermelon with rosewater, labne, mint and pomegranate molasses

AT A GLANCE

  • Serves 4 - 6 people

Begin this recipe a day ahead to make the labne.

  • 250 gm thick plain yoghurt
  • 1.75 kg watermelon (¼ large)
  • 1/3 cup (loosely packed) mint leaves
  • To taste: sumac
  • 1 tbsp pomegranate molasses
  • 2 tsp rosewater
01   For labne, spoon yoghurt into a muslin-lined sieve placed over a bowl to drain and refrigerate until thick and creamy (overnight).
02   Slice watermelon into chunks (discard rind) and transfer to serving plates, add a dollop of labne, and scatter with mint and sumac. Stir pomegranate molasses and rosewater in a bowl to combine, drizzle over watermelon and serve.

Topics:

MIDDLE EASTERN, YOGHURT, FAST, MINT, ROSEWATER, POMEGRANATE, DESSERT, SUMAC, CHEFS' RECIPES, DRINK SUGGESTION, WATERMELON

Recipe:

JOSEPH ABBOUD, RUMI, MELBOURNE

Photography:

JOHN LAURIE

Styling:

LISA FEATHERBY

Drinking Suggestion:

WE MAKE A COCKTAIL AT RUMI THAT JUST MIGHT HIT THE SPOT: VODKA, POMEGRANATE AND LIME JUICE IN A GLASS WITH A SUGARED RIM , suggested by JOSEPH ABBOUD

FEATURED IN

Jan 2014

Jan 2014

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