serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 200 g caster sugar
- 2 tsp rosewater
- 50 ml arak
- 1 strip lemon zest
- squeeze of lemon juice
- 200 g labneh
- 1 tsp ground cinnamon
- 1 tbsp icing sugar mixture
- ¼ large seedless watermelon, cut into 2 cm cubes
- 40 g pine nuts, toasted
- ½ bunch mint, leaves picked
Chilling time: 30 minutes
Instructions
- Place the sugar, rosewater, arak, lemon zest, lemon juice and 150 ml water in a small saucepan and bring to the boil. Allow the mixture to boil for 2 minutes, then remove from the heat and allow to cool completely before using.
- Place the labneh, cinnamon and icing sugar in a bowl and whisk until well combined.
- Place the watermelon, pine nuts and half the mint leaves in a bowl. Stir in 100 ml of the cold rosewater syrup and place into a serving bowl. Spoon over a couple of dollops of the cinnamon labneh and garnish with the remaining mint leaves.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
