6 large figs
¼ cup pistachios, lightly toasted and chopped roughly
500mL natural thick greek yoghurt
1 tsp rosewater
Fresh rosemary, chopped extra finely
2 tsp honey, optional
Olive oil, optional
To make the labneh, add salt to the yoghurt, stir well, scoop yoghurt into a cheesecloth and tie the cloth. Place the cloth in a sieve within a large bowl and place in the fridge to drain for 12-24 hours. Squeeze out excess liquid and remove labneh from the cheesecloth, stir though rosemary and rosewater and set aside.
Cut stems off the figs, then cut two diagonal slits from the top of the fig ¾ way down to create a pocket. Take ½ tbsp labneh and stuff the figs well, top with the toasted pistachio nuts. Repeat.
Serve with a drizzle of olive oil and/or honey and a sprinkle of rosemary.