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Homemade matsoni with lime juice, pine nuts, pomegranate seeds and pomegranate sauce
How to cook Homemade matsoni with lime juice, pine nuts, pomegranate seeds and pomegranate sauce
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.
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