Labneh is strained yogurt and has a cheeselike consistency. We love labneh. Drizzle a bowl of it with olive oil, sprinkle it with za’atar and serve it with pita wedges or crudités. Q: A friend gave me a container of labneh. © 2020 Condé Nast. The name labneh is native to the Middle East, but strained yogurt varieties are found in numerous other countries and regions such as Greece, Turkey, Cyprus, Central Asia, the United States, Mexico, and the United Kingdom. Here are a few simple recipes that you can try at home to help get you started: Labneh with Olives, Pistachios and Oregano Grilled Eggplant and Lemons with Garlic Labneh Olive Oil Cake with Labneh and Figs Shawarma-Spiced Beets with Garlicky Labneh Slow-Roasted Sweet Potatoes with … Serve it as a dip by pressing a dent in the center of the cheese, drizzling the olive oil into the center and sprinkling it with the za’atar seasoning. Once the labneh is made, there is almost no end to its uses. Labneh is a creamy, Middle Eastern style yogurt ‘cheese’ that’s easily made at home. These garlicky greens make for a satisfying side dish. 3. Spread it on a wrap or bread for a sandwich like you would mayo or goat cheese. Or you can eat it straight from the fridge with warm pita bread and flaky sea salt. Muesli Toast with Labneh, Hazelnuts, and Honey This toast also works well divided into fourths and served as an appetizer. Barbecued avocado with herb labneh salad This recipe works well with slightly firm avocados, but the real key is having a super-hot and clean barbecue. You can roll homemade labneh into balls and preserve them in herbs and olive oil. © Copyright 2020 Meredith Corporation. Give these ideas a try: The bottom line: When a recipe calls for cream cheese or sour cream, you can almost always sub in labneh. Credit: Seeded bread. Photo: Hector Manuel Sanchez. We like to use labneh in both sweet and savory recipes. Keep this Middle Eastern yogurt cheese in your fridge for instant snacks and meals. And don’t forget to use up the leftover milky whey. Great for … When using preserved lemons, scoop out the insides and only use the peel. Top it with fresh fruit and drizzle on a balsamic reduction. Use labneh on your sandwiches in place of butter to add an exciting twist. Leave it to strain for 24 hours. To revisit this article, select My⁠ ⁠Account, then View saved stories. Congratulations, you just pulled off the easiest recipe for homemade cheese! Hazelnuts. Here are a few ideas to get you started: Dot it onto a salad, like my Bright Spring Salad or Mediterranean Chickpea Salad. At first I was worried that the labneh would disintegrate in the oil, but I was … Luckily, it’s incredibly easy (and cheap) to make at home. Labneh is a bit thicker than Greek yogurt - almost like soft cream cheese. Make a well in the center with the back of a spoon for the olive oil. Place in a clean jar and cover with a 70:30 mix of olive oil and high-quality … The Most Creative Ways To Eat Your Homemade Labneh Labneh is a delicious traditional dip that has been part of Middle Eastern cuisine for centuries. Readers, what’s your favorite way to eat labneh? Plus, labneh has good-for-your-gut probiotics, and eating it just twice a week could even help reduce your risk for cardiovascular disease. When using preserved lemons, scoop out the insides and only use the peel. ”Pickle” it: spoon it into balls, roll them, and store them in olive oil in the fridge for a month or more. No matter which way you serve it, labneh … Add any additional … You can use it as a dip or condiment with a platter of veggies, some pita chips, pretzels or anything else that’s good with dip. The key to getting kids to eat yogurt: Make it bright red and thicker than ice cream. Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less), Spread on toasted bagels or slices of good bread, drizzle with olive oil, and sprinkle with herbs, spices, “everything bagel” seasoning, or. The best part? In Israel today it’s a staple of the classic Israeli breakfast spread , along with bright vegetables and mounds fresh bread or pita. It will be a … Typically, labneh is served as a mezze dip, dusted with za'atar spice and olive oil, and eaten with fluffy pita bread (doesn't that sound heavenly?). 1. Labneh vs Greek Yogurt. Salt and pepper. The word labneh is derived from the word "laban," which means white or milk. You can also sprinkle some za’atar on top. Here are just a few things you could (and should) do with the stuff: Dollop into tomato soup as you would sour cream or creme fraiche. Cooking Light is part of the Allrecipes Food Group. Unless you have a Middle Eastern market nearby, you’re not likely to find labneh in stores. I love using it in smoothies, as a meat brine, as an addition to water for cooking grains, or in places where I'd normally want an acidic kick, like cocktails or sauces. This versatile cheese pairs well with a variety of herbs and spices, so you can really customize the flavor profile to match whatever you're craving. If puffing the quinoa feels like too much, swap in some chopped toasted nuts to get a similar crunchy texture. It makes a great alternative to sour or cream cheese. I don’t know what to do with it. To make homemade Greek yogurt, you just strain regular yogurt a few times, letting the whey and excess liquid drip out.What’s left behind is a thicker, more flavorful Greek yogurt with a more concentrated protein content.. Strain regular yogurt even longer, until it loses most of its liquid, and you’ll have an even thicker, denser yogurt-cheese—known as labneh … Just like your favorite Greek yogurt is made from cow 's milk re not likely to labneh! 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