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Labneh In Olive Oil | Pickled Labneh | Labneh Recipe |
Labneh In Olive Oil
Pickled Labneh
Labneh Recipe
Yogurt close to expiry? Can't think of a way to utilize? It's the best time to try Lebanese breakfast condiment, very easy to make and preserve.
LABNEH is extra hung yogurt with a deliciously cheesy taste, rolled in spices.
1kg yogurt, a little salt, wrapped tightly in a muslin cloth and hung for 2-3days, kept in the fridge (I wrapped in a muslin cloth, placed over the strainer, and kept a bowl underneath).
Rub oil in palm and roll the hung yogurt in small balls
Roll these balls in spice or seeds of your choice, traditionally rolled in zaatar.
Place in a glass jar and fill the jar with oil to the top. It is important to fill it to the top, otherwise, it may go bad. Traditionally, olive oil is used, I used vegetable oil with an intention to reuse oil in cooking once Labneh is finished.
Wallah, yogurt is preserved for as long as you like as a delicious tangy savoury taste.
Enjoy with pita, paratha, top your salads with it, healthy snack for kids.
1kg greek yogurt yields approx 18balls.
Spice alternatives: Dried ground mint/ chili flakes/Nigella/Sesame seeds/Zaatar/Crushed Black pepper, ya phir dahi bara masala
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Tags:
Middle East Cuisine