Angel hair with yogurt and pomegranate


in order to

put up

  1. Place the yogurt on a damp cloth. joining the fabric. Hang it over a bowl with a wooden spoon to catch the dripping yolk (or place the yogurt on a tea towel), and refrigerate. Drain the yogurt for at least 12 hours (overnight is better).

  2. Roughly chop the pistachios. Cut the pomegranate in half and remove the seeds. To do this, use a wooden spoon to beat the shell of the pot until all the seeds are released. Peel the oranges so that the white peel is completely removed. Cut the fillet between the shells. Cut the fillets into small pieces.

  3. Boil 60-80 ml of water with sugar and honey to reduce to a syrupy consistency. Flavor the syrup with rose and orange blossom water.

  4. Remove the angel hair from the bundle and spread it loosely. Melt the butter in a saucepan. Grease the molds with a little butter. Weigh out 6 angel hair servings (30-35g each). Make a small nest from each piece and place it in the frame. Brush with butter. We wrap the remaining strands of dough with a film and put it back in the package (it will be stored in the refrigerator for 5-6 days).

  5. Bake the nests of dough in the oven heated to 200 degrees (Gas 3, fan 180 degrees) on the 2nd shelf from the bottom for 15-20 minutes until they are light brown and crispy. Remove the nest of dough from the oven, let it cool a little, take it out of the molds, put it in a bowl and sprinkle with syrup.

  6. Arrange angel hairs on plates with oranges and pomegranate seeds. Squeeze out the buttermilk with a cloth (it should be quite dry). Weigh out 6 small portions (60g each) and using a cloth, form small balls. Place the balls in the angel’s hair. Drizzle dessert with remaining syrup from casserole dish. Sprinkle with pistachios and put on the table.

“Yogurt made from sorghum is also called labneh and is common in Levantine cuisine. It also tastes sweet, e.g. B with zatar spices and olive oil. »e&t« chef de cuisine Achim Ellmer

This recipe tastes great together with the menu:

Leave a Comment

Your email address will not be published. Required fields are marked *