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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
This dish is part of the famous Lebanese Meze (Meza, Mezza, Mezze) |
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DISCLAIMER:
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction. Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction. Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
Lebanese Labneh...
Or simply Labneh, because it's Lebanese anyhow...a delicious naturally low fat spread cheese made overnight out of yogurt, thus out of fresh milk.
It is widely consumed in Lebanon at breakfast and dinner, with olive oil, tomatoes, cucumbers, mint leaves or "zaatar" (a Lebanese herb mix mainly made with dried thyme).
When garlic is added to it, or "toum" in Lebanese, it becomes part of the famous Lebanese meze.
It is widely consumed in Lebanon at breakfast and dinner, with olive oil, tomatoes, cucumbers, mint leaves or "zaatar" (a Lebanese herb mix mainly made with dried thyme).
When garlic is added to it, or "toum" in Lebanese, it becomes part of the famous Lebanese meze.
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How to make Labneh from yogurt
The key element of making Labneh remains the "Labneh bag", which is nothing but a fine strainer made of white unbleached cotton fabric in order not to risk any dye or chemical transfer to the soft white cheese.
See the bottom of our page for buying such cloth bags online from our partners' stores.
In the Lebanese mountains, where the ambient temperature is fresh at night, the Labneh bag was simply filled with yogurt and hanged overnight on the sink tap so it drains water coming out of the yogurt directly in the sink.
The procedure remains the same except that the Labneh in the making has to be kept at the refrigerator overnight, and so the technique consists of the following:
See the bottom of our page for buying such cloth bags online from our partners' stores.
In the Lebanese mountains, where the ambient temperature is fresh at night, the Labneh bag was simply filled with yogurt and hanged overnight on the sink tap so it drains water coming out of the yogurt directly in the sink.
The procedure remains the same except that the Labneh in the making has to be kept at the refrigerator overnight, and so the technique consists of the following:
- Proceed in the evening
- Use a strainer on top of a bowl in a manner that the strainer's bottom does not touch the bowl.
- Adjust the Labneh bag inside the strainer and fill it with any quantity of yogurt.
Close then the Labneh bag and leave it for a few minutes before emptying the water out of the bowl and putting all in the fridge. Empty again the collected water from the bowl before going to sleep not to let it touch the bag during night.
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Use a spreader knife to serve the fresh Labneh ("Labneh Baladiyeh") which you can enjoy at breakfast in the morning!
Bon appétit !
