Labneh cheesecake with roasted apricots, honey and cardamom from Falastin: A Cookbook (page 322) by Sami Tamimi and Tara Wigley

  • apricots
  • ricotta cheese
  • ground cinnamon
  • filo pastry
  • honey
  • labneh cheese
  • oranges
  • orange blossom water
  • caster sugar
  • walnuts
  • pistachio nuts
  • eggs
  • egg yolks
  • cardamom pods

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute Greek yoghurt for labneh cheese.

  • EmilyR on July 01, 2020

    This is a beautiful cake. It's not overly sweet, the labneh makes it a bit light and tangy. The baklava style crust is also something interesting, though it wanted to fall off the cake a bit while cutting. The quantity of syrup would have left my apricots and cake swimming, so I didn't pour all of it on. The apricots add the perfect bit of tart, yet subtle sweetness to this mix.

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