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Pickled Labneh
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MarkR View Drop Down
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    Posted: 01 March 2013 at 14:59
I picked some up from the Cedar Market today because it looked cool. It is balls of yogurt with mint in soybean oil. What is it used for?
Mark R
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Rod Franklin View Drop Down
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I've never heard of it, but that doesn't mean anything. So much food, so little time!

I looked it up on the internet. So I paraphrase here; It appears to be a rough cheese made from goats milk yogurt. Just yogurt mixed with some salt and the allowed to drain in a cloth for a few days. You appear to have that dropped into soybean oil with mint leaves.

Apparently then to be spread over a plate, dressed with fresh herbs like mint or dill, then a splash of olive oil over all.  Part of a middle eastern breakfast of strong, sweet black coffee, pita bread, cucumbers and tomatoes. Olive oil on the side to add as is desired and labneh.

Sounds simple, fresh and pretty healthy to me!
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MarkR View Drop Down
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I'll post a pic tomorrow, sure look cool!
Mark R
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Margi Cintrano View Drop Down
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Mark,

 
It is an Israeli Yogurt concoction ... In English it translates as YOGURT CHEESE and it is served with Pita and Olives:
 
 
4 cups pure Greek Yogurt ( DO NOT USE FAT FREE OR LOW FAT OR IT SHALL NOT GEL TOGETHER )
1 tsp. sesame
seeds
1/2 tsp. salt
1/4 tsp. summer savoury dry
1/ 8 tsp. cayenne
2 tblsps. Evoo
1/8 tsp. cumin dry
 
set strainer over a large bowl; Line strainer with 4 layers of cheesecloth; and allow four inches to extend over ...
 
then, spoon yogurt into the strainer ...
 
Now gather the cheesecloth together and fold over yogurt and let liquid drain overnite ...
 
the next morning; combine the sesame seeds, salt, summer savory, cumin  & cayenne in a bowl and open cheesecloth and using a spatula transfer the drained yogurt to the spices...
 
Drizzle Evoo gradually over and sprinkle with sesame seeds ... place bowl in centre of a platter surrounded by olives ( kalamata ) and warm toasted Pita ... or Focaccia ...
 
This tangy fresh yogurt cheese is known as LABANEH is very popular, in Port Haifa, and Port Caesarea, Israel ...
 
I am sure that there are numerous variations in Beirut, Jordan, and other nearby Mid Eastern and southern Mediterranean countries.
 
Kind regards, hope this assists.
Margi.
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Rod,

 
The entire Mediterranean is Evoo producing and do not employ insubstainable soy bean ill oil. 
 
The Terra Olivo of the Mediterranean Countries, only produce Evoo ... Israel has had 8,000 years of Olive Trees; and The Romans were the activaters of the cultivation of Olive Oil when they arrived in Port Caesarea, Israel. Greece, Italia and Iberia and France were Roman ruled for over 600 years.
 
The Mediterranean countries do NOT prepare Labaneh with such inferior oil ...
 
One can prepare with ewe, goat or cow milk yogurt ...
 
 
 
 
 
 
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MarkR View Drop Down
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Points: 625 		Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 02 March 2013 at 04:58
This is made in Lebanon. Thank you for the serving recommendations, I will plate some up for breakfast! You will notice the tub of green olives I bought also. They are quite different (for me). They are in olive oil with lemon slices, Bay Leaves and hot yellow peppers. Most of the green olives I find here are in a vinegar type of solution.
Mark R
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This how you eat labane in the middle is olive oil and Satureja mixed  with Sumac spice . 
hot pita bread or flat bread veges bon apptit  


it is a middle east food  a way to preserve yogurt. i make labana at home from a-z i will 
do a post on it in the next few days.
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the only reason you pickled  it in normal oil and not in olive oil is that olive oil  get hard in the fridge .
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Originally posted by africanmeat africanmeat wrote:

the only reason you pickled  it in normal oil and not in olive oil is that olive oil  get hard in the fridge .

Ah Ha, I knew there had to be a reason!
Ahron, can I use Summer Savory instead of Satureja? I don't have that.
Mark R
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Mark,
 
You could prepare your own with the flavor profile that you choose ... It is very simple to prepare. I make it quite often ... as well as Hummus and Babaghanuj ( see Greece for Hummus and Middle East for Babaghanuj ) ... I believe I also posted Labaneh in Middle East too ... The recipe is on a couple of posts above ... as well ...
 
If this is made fresh; you do not need to marinate in the Evoo ,,, and you cannot refrigerate Evoo !
 
 
Enjoy and have nice wkend.
Margi.
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Something like this?


Most excellent. It is kind of crumbly, I think it would be softer if made fresh. Another successful food adventure. Yesterday I bought this because I liked the "look" of it. Thanks to you fine people, I am having a wonderful breakfast that I would never have enjoyed without your help!
Thank You!
Mark R
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Mark,
 
Looks marvelous ...
 
I just jotted down the ingredients of my Caesarea falafel recipe, and am going to prepare for tomorrow Sunday Aperitif Hour 11am ....
 
Lovely presentation Mark.
 
 
Enjoy.
 
Have nice wkend ...
Margi.
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It looks yummy great meal . i will sit at your table any time.
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Ahron,
 
Mark has a keen eye for plating and some lovely takes on his dishes; in agreement.
 
Kind regards and have lovely wkend.
 
I love Labanah ... very healthy too ! and low fat ...
 
I am quite petite, and weigh 50 kilos ... so do not have that problem; though I am very careful during the laboral week and exercise ... I walked this morning  5 kilometres ...
 
Margi.
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Well Labneh has found a new fan here! Really different, tangy. Would be good for a veggie snack tray too.
Mark R
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Ahron,
 
Sumac Fruit:  Yes, I just read about this lemon profile dried fruit / plant. It is quite common in the Middle East and Africa ...
 
 
 
There are numerous varieties and in the USA, it is used for tanning and is poisionous as well ... Of course, not the variety you are using !
 
 
How do you purchase it ? Dry or do you dry the fruit yourself ?  
 
Thanks in advance.
Margi.
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Originally posted by Margi Cintrano Margi Cintrano wrote:

Ahron,
 
Sumac Fruit:  Yes, I just read about this lemon profile dried fruit / plant. It is quite common in the Middle East and Africa ...
 
 
 
There are numerous varieties and in the USA, it is used for tanning and is poisionous as well ... Of course, not the variety you are using !
 
 
How do you purchase it ? Dry or do you dry the fruit yourself ?  
 
Thanks in advance.
Margi.

Hi Margi
i buy it grounded 
Ahron
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Ahron. Taste profile ? Lemon ? Thanks.
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and is poisionous as well
 
Although there is a variety called poison sumac (one of the three poisionous plants in the U.S.), it isn't very common.
 
Staghorn sumac is the most common variety seen in the U.S. It grows wild all over, but particularly in the Midwest and Northeast. You see it a lot along railroad rights-of-way, for instance.
 
The taste is very acidic and citrusy. Native Americans and early settlers, in fact, made a faux lemonade by steeping the berries in water.
 
If anyone is interested I once did a lot of hands on research. To make that Pioneer Lemonade, soak 8 sumac seed heads in one gallon of water. Starting with warm water speeds up the process, which takes several days.
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Thanks Brook. Interesting. I believe I had seen it howver its so many years ...
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