Homemade matsoni with lime juice, pine nuts, pomegranate seeds and pomegranate sauce

Ingredients

• 2 liters of homemade matsoni
• 10 ml freshly squeezed lime juice
• 10 g grated lemon zest
• 8 g dry ground red pepper
• 12 g of salt
• 4 g garlic
• 10 g Narsharab sauce
• 40 g grain grenade
• 30 g pine nuts

Cooking

Step 1

Throw matsoni on a very fine sieve and leave for several hours (you can overnight). The result will be approximately 1 liter of tender curd mass with a pleasant sourness.

Step 2

Transfer the matsoni to a deep bowl and season with salt, garlic, pepper, lemon zest and lime juice.

Step 3

Mix thoroughly, transfer to a deep plate. Pour narsharab sauce over, garnish with pomegranate seeds and pine nuts.