AT A GLANCE
Begin this recipe a day ahead to make the labne.
|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.|
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