KCB 11.23: Syrian Yogurt-Cheese (Labneh)
Syrian Yogurt-Cheese (Labneh)
In Middle Eastern cuisine, the ever popular hors d'oeuvre is called mezze. Sometimes this abundant variety of mainly vegetarian entrees becomes the whole meal. Other famous mezze included in this book are Hummus, Lebanese Eggplant Dip (Babbagannouj), Falafel, and Tabbouleh. Labneh, a delightfully simple yogurt dip made from yogurt cheese, serves as a wonderful dip for fresh Middle Eastern Round Bread (Pita).
• YOGURT DRAINING TIME: 12 to 16 hours
• PREPARATION TIME: A few minutes
• YIELD: 2 cups (500 ml) (for 6 to 8 persons)
• PREPARATION TIME: A few minutes
• YIELD: 2 cups (500 ml) (for 6 to 8 persons)
• 4 cups (1 litre) plain yogurt
• 1/2 teaspoon (2 ml) salt
• 1 tablespoon (20 ml) chopped fresh mint or
1 teaspoon (5 ml) dried mint for garnish
• 2 tablespoons (40 ml) extra virgin olive oil
• 1/2 teaspoon (2 ml) salt
• 1 tablespoon (20 ml) chopped fresh mint or
1 teaspoon (5 ml) dried mint for garnish
• 2 tablespoons (40 ml) extra virgin olive oil
1. Fold a large piece of damp cheesecloth in half and place it over a bowl. Pour the yogurt into the cloth, tie the corners of the cloth together with string, and suspend it over the top of the bowl overnight. Yogurt can also be hung in the refrigerator.
2. Next day, transfer the yogurt cheese from the cloth to a clean bowl, add the salt, and chill for some time (if necessary). Serve the dip garnished with chopped fresh mint and drizzle olive oil on top of the dip. Serve chilled.
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