Labneh is a soft cheese, similar in texture to cream cheese, made from strained yogurt and very popular in Middle Eastern cuisine.You may see it spelled lebneh, lebnah, labaneh, labane, labne, or labni.At about half the fat and calories of standard cream cheese, it's a healthier alternative. Fold in the corners of the cloth and weigh down (e.g. How to Make Labneh Cheese. Or, preserve in olive oil for longer. Top the steaks with the seasoned labneh. Be sure to start with regular whole-milk yogurt, not Greek yogurt. Labneh (cream cheese) Combine the yoghurt with the salt, pour into a sieve lined with a cheesecloth, place the sieve over a bowl. Compliments time after time after time and great for summer! Read More Read Less 1 ½ cups plain Greek-style yogurt or labneh Store labneh in a tight-lid container in the fridge and use as a spread, like any cream cheese. LABNEH IN HAZELNUT DUKKAH. This is what I have presented as a starter - labneh, dukkah and watermelon with a sprinkling of fresh mint and a dressing made mainly with pomegranate molasses. Taste, then season with salt and pepper if desired. The process needs some planning, yet it is so simple to prepare. Spoon the yoghurt mix onto the cloth. Serve the sliced steaks with the finished freekeh. In a bowl, combine the labneh and half the dukkah; season with salt and pepper. The fact that you can store it in olive oil makes it more lasting than the labneh spread. This more labor intensive option works only if the yogurt has been strained for 48 hours forming thicker labneh. Dukkah, the Egyptian nut, seed, and spice mixture that has found its way onto genre-pushing menus, is a prime example. Eaten in Lebanon for breakfast or served as an appetizer. Moreover, it is easy to make. HAZELNUT DUKKAH: 3 tablespoon s whole skin-on hazelnuts; 1 tablespoon sesame seeds, black, white or a mix; 2 teaspoon s whole coriander seeds; 1 teaspoon cumin seeds; HARISSA LABNEH: 3/4 cup labneh; 2 to 3 tablespoons harissa, to taste (you can use store-bought if you like) Juice of 1/2 lemon; Kosher salt and freshly ground black pepper, to taste 1 kilo Greek yoghurt 1 teaspoon sea salt Olive oil. Stir salt into the yogurt, right in the container, mixing well.. Pour into a kitchen towel ( or cheesecloth 2-3 layers thick) set over a strainer, set over a bowl, with ample room to collect 2 cups of liquid underneath.Gather the towel corners together, twist to close and set a canned good, overtop for weight. Labneh will keep this way up to 2 weeks. ... Labneh With Green Olives, Pine Nuts and Dukkah. Labneh (or lebneh) is an ultra-thick, high-protein yogurt cheese popular in the Middle East. At this point, roll the labneh into small ¾-inch balls. Draw the 4 corners into a knot around the handle of a wooden spoon, making a tight bundle of the yoghurt. Make a double batch of dukkah, because it’s killer sprinkled on popcorn, fish or swirled into a bowl of olive oil as a dip for bread. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Dukkah (pronounced DOO-kah) gets its name from the Egyptian Arabic word for "to crush" or "to pound," which is precisely how it's made. Line a bowl with a damp square of calico or a double layer of new kitchen cloth. Sometimes the simplest things can be fabulous especially when revisited. This is a simple and easy fresh cheese originating from the Middle East. Yogurt Balls (Labne Balls) Labneh balls / Yogurt Balls steeped in olive oil. Labneh (LEB-neigh) is a trendy food that’s nothing more than strained yogurt with a rich, creamy texture similar to whipped cream cheese. Stir salt into the yoghurt. 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