Labneh
Labneh, also known as Laban, the word for yogurt in Arabic, it is a sour, and creamy cheese that is ever-present on the Middle Eastern table. Its high content of fat makes it ideal for cooking – it will not curdle at high temperatures. It can also be served on its own as an appetizer – sprinkled with some olive oil and herbs and accompanied by some pita bread – a real delight! A spoon or two of Labneh is a great contrasting sidekick to sweet and savory dishes.
Ingredients
- 1/2 cup (375 g) Greek or European style thick yogurt
- 1/3 tsp salt
Preparation
Add salt to Greek yogurt, or European-style thick yogurt and whisk it to a smooth consistency. Use about 1/3 teaspoon salt for 1 1/2 cup (375 g) yogurt.
Put a sterile cloth in a strainer over a large pot and pour in the salted yogurt.
Let the whey strain through the cloth for about 24 hours. Make sure the pot is deep enough so the whey does not reach the bottom of the strainer.
Remove the cloth and – voilà – there is the Labneh!
Notes
Labneh should be kept under refrigeration and consumed within a week after preparation.
A popular culinary tradition in the Middle East, Turkey, Greece, many Balkan countries, Georgia and Armenia is the Mezze (Greek: mezethes, Turkish: meze, Arabic: muqabbilat). The word and many of the dishes are of Persian origin, where “maze” means “snack”. It is the eastern Mediterranean version of the Spanish “tapas”, a selection of small dishes taken as an appetizer or, if served in a wide variety, as a whole meal.
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