So I'm in Beirut now, and I still haven't posted my long post. Man, I have no word.
Well...
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.
Description:
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.
Ingredients:
2 cups nonfat plain yogurt
1/2 clove garlic (optional)
Directions:
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!Well...
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.
Description:
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.
Ingredients:
2 cups nonfat plain yogurt
1/2 clove garlic (optional)
Directions:
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
Thanks and may the winds of Fate blow your way !
3 comments:
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...)
Oh! I've always wanted to visit Leb... and the recepie sounds delicious :)
Besines!
I hope yesterday's bomb didn't affect you...
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