September 09, 2007

A new start

So I'm in Beirut now, and I still haven't posted my long post. Man, I have no word.


That only means I will be posting more for this location, and add to that the fact that I still have some things to post about Palestine.

That should make things a little more exciting for you guys.

In the meantime, have some Labaneh! It has been the discovery of the past month for me. Hmmmm it's amazing - and I still get some here in LEB.

Amazing, tastes like goat cheese !

Labaneh is yogurt cheese, a wonderful invention for everything from pasta to sandwich spread. It takes a minimum of 8 hours to drain the yogurt, transforming it into cheese, and the cheese can be refrigerated for several days. More than once, it has taken 2 days for the yogurt to drain to the desired thickness, so plan accordingly. Minimal time for preparing the yogurt cheese is included in the cook time.

2 cups nonfat plain yogurt
1/2 clove garlic (optional)

1. Line a strainer with 2 layers of cheesecloth; place the strainer over a bowl and pour the yogurt into the strainer; set aside at room temperature for at least 8 hours or until very, very thick.

2. If using the garlic, push it through a garlic press and stir into the thickened labaneh.

3. Refrigerate.

Thanks for you patience,

The Beaver

My guest map is wonderful ! And you'd all be wonderful to post, all of you lurk mode readers!
Thanks and may the winds of Fate blow your way !


Saur♥Kraut said...

I've heard of this recipe before, many years ago! I've always wondered what it was like (it was written about in an issue of Gourmet in the 80s, back when I read the magazine...)

Qalamana said...

Oh! I've always wanted to visit Leb... and the recepie sounds delicious :)


Qalamana said...

I hope yesterday's bomb didn't affect you...