CREATE: Labneh
A simple recipe to be eaten however it pleases you.
Labneh with za’atar, olive oil and wild mint
Labneh (also spelled Labaneh, Lebnah, Labne, Labni, Arabic: لبنة) is essentially a very thick yogurt that has been strained until it has the texture of a soft, fresh cheese. Forms of strained yogurt are eaten all around the world, and this version has origins in the Middle East.
It’s really easy to make: simply stir salt with thick yogurt and strain until it reaches your desired consistency, generally between 4-24 hours.
It can be eaten simply with a drizzle of good olive oil, a sprinkling of za’atar, Maldon salt and with bread, on toast with a deep flavoured honey and nuts, on hearty fall salads, or mixed with slices of preserved lemon as a dip for crudité. These are a few ideas, but taste it and eat it however it pleases you.
How to make labneh:
Recently, I roasted carrots with olive oil and za’atar in a 425F oven until the carrots caramelized. Then I placed them on greens, with a squeeze of lemon juice, the labneh, fresh wild mint, lemon zest and slivers of preserved lemons. I used the oils that were left on the pan from roasting the carrots to dress the salad.
When imagining flavour combinations, it can be good rule of thumb to use ingredients that originate from a similar place. In the Middle East and Central Asia, flavours like labneh, za’atar and preserved lemon are commonly found. It’s an offshoot of the other rule of thumb, “what grows together, goes together.”
