Tuesday, March 12, 2013

How To Make Labne

Labne is one of the best breakfasts in Lebanon. I personally eat it as a dip with almost anything, cucumbers (if on diet), chips, kaak...
Nothing can beat it with some mint, olive oil and even some garlic with a side of hot tea! i'm drooling as i write hehe.
The recipe for labne is incredibly easy.
Labne with Mint and Pita

1- Simply take any amount of Laban you already have or hopefully made with the help of my previous post ;)
2- Add salt to taste and mix well.
3- Put mixture in cheese cloth and hang over the sink for 24 hours (as pic below). 
Laban In cheese cloth over sink















4- ENJOY!!

Labne Balls in Thyme
 If you want to keep the Labne for a while in or outside the fridge just roll it into balls and add any of your favorite herbs and soak in olive oil in an airtight container and they will last as long as you can keep your hands off them ;)