something to try.
I’ve been craving some Mediterranean/Middle Eastern food lately, so I thought I would share one of my favorite (and most simple) recipes, Labaneh/Labneh (Leb-NEE). Labaneh is the middle eastern version of strained yogurt, similar to Greek Yogurt. It is typically made from full fat yogurt that has been strained, usually overnight or longer. It is usually eaten on a pita with olive oil, and a middle eastern spice called za’atar which is basically oregano and a bunch of random other spices.
So make sure you follow along closely. This is real difficult.
Ingredients:
1 tub of full fat yogurt
1 tablespoon of salt(if desired)
a coffee filter or a cheesecloth
a mesh strainer, sieve or colander
a large bowl
1. Add salt (not much) to yogurt if desired
2. Pour yogurt into cheese cloth (apparently you can use a coffee filter and place in strainer, I haven’t). Place on bowl.
3. Let sit in fridge for 12- 24 hours. After 12 hours it acquires a thick consistency . If you want it thicker, leave to drain for another 12 hours.
4. Drain liquid.
You’re done. Good Job.
The best way to eat this, in my opinion, is to put some olive oil on it and then dip a piece of pita bread in it. Try it out. Delicious. You can also use it like a tart cream cheese.