A friend from the Galilee area came to visit a bit ago and told me about some of the foods they’ve been eating while meeting with people in the Arabic villages in the area. One that intrigued me to try was Labneh. It’s very simple to prepare and is versatile in it’s flavorings.
– Yogurt
– Cheese Cloth (or other meshed cloth)
– Herbs & Spices
Set a cheese cloth in a strainer, or suspend it in a jar with a rubber band. Fill with yogurt and put in the fridge for a couple/few days. The liquid will filter out.
This was filled to the top, so quite a bit of liquid will filter out.
The remaining becomes more solid and soft cheese like.
Chop some herbs to mix in. I used green onions and the tops of fresh garlic. And by fresh I mean fresh.. like just pulled from the ground. The tops are basically green onions with garlic taste.. awesome.
Mix it all together and you get a little bit of awesome that is great on crackers, pita, as a sandwich spread, etc.
The taste before the herbs is very light and neutral. So as you can imagine it could be flavored in a variety of ways. Here are some I’ve been thinking about.
– Mustard greens and Dill
– Cinnamon, Vanilla, dash of sugar
– Garlic, Onion, Oregano, Basil, Rosemary (Garlic Herb bread anyone?)
– Cilantro and Parsley
– Za’atar and Olive Oil
