Labneh with nigella, sumac, anise seed, pomegranate, sesame seeds & parsley

I have an eternal love for labneh (you did notice that didn't you hehe) . And I know the way of serving in the Middle East is rather simple but I found such pleasure of giving them hints of make up. But a make –up that suits the region. Like this seed mixture! You should really toast it to have the amazing crunch. This one was on the table of the bajes beach club and it got very beachy on the labneh side! perfect combination that is…..

500 g Greek yoghurt
2 tsp of Nigella seeds
1 tsp of anise seeds
1 pomegranate
3 tsp of sesame seeds
1 tsp of sumac
1 bunch of parsley
fruity olive oil

Take a clean cloth (cheese cloth) and add to a sieve, spoon in the yoghurt and a generous spoonful of salt, mix in and leave to drain for some hours. The labneh should be a bit salty and creamy and thick.

Roast the sesame seeds until golden with 1/2 tsp of oil, add the nigella seed and anise seed and roast another 2 min. Leave to cool. 

Cut the top of the pomegranate and break open, with the back of a spoon lightly knock out the seeds. 

Slice finely the parsley. Make a nice circle of labneh and sprinkle generously with the seed mix and sumac. Sprinkle with the pomegranate seeds, parsley, some coarse salt and a nice lug of olive oil. Serve with flatbread.