Fresh Dates Baked in Clay with Labne and Raw Honey

Name: Fresh Dates Baked in Clay with Labne and Raw Honey
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT12H50M0.000S
Yield: 4 servings
Cuisine: middle-eastern
Ingredients: Homemade Labne:; 4 cups plain yogurt (sheep or cow's milk); Pinch salt; 20 fresh medjool dates, halved lengthwise, pits removed; 3 tablespoons raw honey

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Level: Easy
Total: 12 hr 50 min (includes refrigerating time)

Prep: 10 min
Inactive: 12 hr
Cook: 40 min

Yield: 4 servings

Labne is yogurt cheese. You can buy it, or you can make your own using the recipe included.

Level: Easy
Total: 12 hr 50 min (includes refrigerating time)

Prep: 10 min
Inactive: 12 hr
Cook: 40 min

Yield: 4 servings

Ingredients

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Homemade Labne:

4 cups plain yogurt (sheep or cow's milk)

Pinch salt

20 fresh medjool dates, halved lengthwise, pits removed

3 tablespoons raw honey

Directions

Special equipment:

Sieve and cheesecloth for making homemade labne

For the labne: Line a sieve with cheesecloth. Mix together the yogurt and salt, and spoon into the cheesecloth. Wrap the edges of the cloth over the top of the yogurt, and put the sieve over a large bowl to collect all the whey that drips off. Place your contraption in the fridge and let it drain overnight. What's left on the top of the cheesecloth is labne!
Preheat the oven to 350 degrees F.
Divide the dates among individual clay serving dishes (alternatively, you can do this in one large clay or cast-iron pan, then simply divide the dates before serving). Top the dates with the honey, making sure each date receives some nectar. Bake until caramelized, turning once, 35 to 40 minutes. Serve with a spoonful of labne and more honey, if desired.
Special equipment: Sieve and cheesecloth for making homemade labne