Labneh – لبنه

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Labneh is strained yogurt, and has the consistency of cream cheese. It is a popular breakfast item in Palestine, the  middle east and Greece. As a matter of fact you’ll find labneh in every Palestinian home. It makes a great dip. You can spread it on  toasted bread, bagel or like in Palestine, eat it with pita bread. You can also mix labneh with different vegetables and herbs for a variety of flavored labneh dips.

Sahtain!

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Ingredients:

  • 32 oz (2lb) plain yogurt
  • A pinch of sea salt
  • A cheese-cloth

Instructions:

Mix the yogurt and salt, place the cheese-cloth in a bowl, pour in the yogurt mixture.

Grab the sides of the cheese-cloth and tie them together, making a sack. Hang the sack in the fridge for  12-24 hr, with a bowl underneath it. It should have a thick, creamy consistency when it’s ready. You can store labneh in the fridge for up to 10 days. Serve with olive oil.

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Here are two different tastes for labneh dip,

Labneh bil za’tar:

Mix

1/4 cup labneh

1/8 cup chopped oregano

1/8 cup chopped  green olives

2 tbsp olive oil

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Labneh bil jouz :

Mix

1/4 cup labneh

1/8 cup chopped walnuts or pecans

1 tsp minced garlic

2 tbsp olive oil

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