Labneh, Three Ways

There exist certain ingredients, the unsung heroes, that quietly weave their magic into every dish they touch. These are not the stars of the show; they are the supporting actors, the foundation upon which masterpieces are built.

With just a touch of effort, these essential ingredients transform your cooking into a symphony of flavors and textures. They are designed to be simple yet impactful, always within arm's reach to help you add that extra touch of magic to your creations. These are the Dovetails, the small but mighty elements that make a world of difference. These indispensable ingredients dance seamlessly throughout our recipes.

These ingredients are like the "feather in your cap," the finishing touch that takes your culinary creations from good to extraordinary. They bring balance, depth, and that elusive umami flavor that leaves your guests asking for seconds. We believe that even the simplest meal deserves to be an experience, and these staples help you achieve just that.

So, next time you step into your kitchen, remember the unsung heroes—the Dovetails—that make every meal a masterpiece. Let them "dovetail" throughout your recipes, and watch as your cooking reaches new heights of flavor.

Today’s journey leads us to the Dovetail : Labneh.

The creamy, dreamy labneh, is a cherished Middle Eastern delight. Labneh's thick texture and tangy allure make it a versatile companion in the world of gastronomy. But there's something even more special about crafting it at home. It's a simple process, a dash of patience, and a sprinkle of creativity.

So, gather your apron, your favorite yogurt, and a pinch of curiosity.

Pair Labneh with :

• Fresh Vegetables: Serve labneh as a dip alongside a platter of fresh vegetables like cucumber, bell peppers, cherry tomatoes, and baby carrots for a healthy and refreshing snack.

• Pita Bread or Flatbreads: Spread labneh on warm pita bread or flatbreads, and top with herbs, olives, or roasted vegetables for a quick and tasty appetizer or light meal.

• Fruits: Labneh pairs wonderfully with fruits like figs, dates, and fresh berries. Drizzle honey over the labneh and fruits for a sweet and savory dessert or breakfast.

• Potatoes: Top baked or roasted potatoes with a dollop of labneh, fresh herbs, and a sprinkle of smoked paprika for a creamy and flavorful side dish.

• Grilled Meats: Use labneh as a condiment for grilled meats, such as chicken, lamb, or beef. Its cool and creamy texture complements the smoky flavors of the meat.

• Salads: Add labneh to salads for a creamy dressing or dressing alternative. It pairs particularly well with Mediterranean-style salads containing ingredients like cucumbers, tomatoes, and olives.

• Falafel: Spread labneh inside a pita with falafel and your favorite veggies for a satisfying and flavorful sandwich.

• Soups: Swirl labneh into soups, like tomato or butternut squash, just before serving for a creamy and tangy finish.

• Wraps and Sandwiches: Use labneh as a spread in wraps and sandwiches instead of mayonnaise or other condiments for a healthy and flavorful twist.

• Baked Goods: Incorporate labneh into baking recipes for moist and tender cakes, muffins, or bread. It can replace some or all of the fat content in many recipes.

• Spreads: Flavor labneh with herbs, spices, or garlic and use it as a spread for crackers or toasted bread.

• Omelets and Scrambled Eggs: Dollop labneh onto omelets or scrambled eggs for a creamy and tangy addition.

• Dips: Create flavorful dips by mixing labneh with ingredients like roasted red peppers, garlic, or herbs. Serve with pita chips or crackers.

• Desserts: Use labneh in dessert recipes like cheesecakes, and parfaits, or as a topping for fruit crumbles for a delightful tangy twist.

Explore three mouthwatering variations that will awaken your taste buds.

Homemade Labneh Recipe:

Ingredients:

• 4 cups plain whole-milk yogurt

• 1 tsp salt (optional)

• Lemon zest

Instructions:

1. Place a cheesecloth or fine-mesh sieve over a bowl.

2. Pour the yogurt into the cheesecloth or sieve and let it drain for at least 4 hours or overnight. The longer you let it drain, the thicker the labneh will be.

3. Once the yogurt has reached the desired consistency, gather the corners of the cheesecloth or lift the sieve and transfer the labneh to a bowl.

4. Stir in the salt and lemon zest, if using.

5. Serve the labneh immediately, or transfer it to an airtight container and store it in the refrigerator until ready to use. It will keep for up to a week.

Three delightful ways to enjoy your homemade labneh:

1. Beetroot Labneh Topped with Mint and Pomegranate Seeds:

• 4 cloves garlic, finely grated

• 2 tbsp pine nuts

• 1 piece roasted beetroot

• Salt, to taste

• 5-6 leaves of mint

• 1 tbsp Za'atar

• 2 tbsp olive oil

2. Labneh Dip with Sizzled Scallions and Chile:

• 1/3 cup olive oil

• 4 scallions (or green garlic), white and light green parts, thinly sliced

• 1 tsp red-pepper flakes

• 2 tbsp finely chopped fresh cilantro (leaves and tender stems), plus more for garnish

• Flaky sea salt

• Freshly ground black pepper

• 2 tbsp fresh lemon juice

3. Garlic Confit and Rosemary Labneh:

• 4-6 cloves of garlic confit

• Fresh rosemary sprigs

• Olive oil

Or play with these variations :

ROSEMARY GARLIC OIL

POMEGRANATE TAHINI

DATE ORANGE CINNAMON

MARINATED OLIVES

CHERRY TOMATO & BASIL