Walnut Fruit Bread With Labne - cooking recipe

Ingredients

None None Labne
1/2 tsp salt
2 cups Greek yogurt
.75 oz mint, finely chopped
.75 oz chives, finely chopped
None None Extra virgin olive oil, to serve
None None Fruit Bread
None None All-purpose flour, for dusting
4 cups self-rising flour
1/2 cup butter, chopped
2.5 oz walnuts, coarsely chopped, toasted
1 tbsp honey
3 oz pitted dates, finely chopped
3 oz dried figs, finely chopped
3/4 cup milk
1 None large egg, lightly whisked

Preparation

To make labne, place a sieve over a large bowl. Line with a piece of cheesecloth. Stir salt into yogurt and spoon into cloth. Gather corners and loosely secure. Chill for 24 hours.
Transfer firm yogurt to bowl, discarding cheesecloth and whey. Roll yogurt into golf-ball size balls. Arrange on tray and chill 2 hours.
To make fruit bread, preheat oven to 400\u00b0F. Dust an baking sheet with all-purpose flour. Sift self-rising flour into a bowl. Add butter and rub in using fingertips until the mixture resembles breadcrumbs.
In a small bowl, toss walnuts in honey. Add to flour with dates and figs, stirring to combine. Stir in combined milk and egg and turn onto a lightly floured surface. Knead for 1-2 minutes, until smooth.
Shape into two 10-inch logs. Place on tray. Score tops with a sharp knife. Bake for 30-35 minutes, until bread is golden and sounds hollow when tapped. Transfer to a wire rack to cool.
When ready to serve, roll yogurt balls in mint and chives to coat. Drizzle with oil and accompany with sliced walnut fruit bread.