If you happen to like a bit of heat, you will love this version of  labneh. At  Souk el-Tayeb it is served slathered on a markouk bread baked on the spot.

Since labneh is simply drained yogurt it is very easy to make this at home with a jar of hot red pepper paste, some yogurt and some goat cheese. You can also  buy goat yogurt and drain it for a couple of days and mix it with your favorite chili paste. Either way, it will be customized to your liking and the procedure takes only minutes of mixing in a food processor. 

INGREDIENTS:

• 16 ounces of labneh, ready-made or a one-pound jar of whole yogurt
• 4 ounces of goat cheese (optional)
• 1/2 cup (more or less, to taste) of hot red pepper paste 
• chopped parsley for garnish
• any flatbread to serve it with 

This is a very easy sauce to make. The contrast between the sweetness of the squash and the onions and the sour taste of labneh or yogurt is (in my mind) pleasant. The texture is rich and creamy, yet the sauce is light (especially if you make the labneh with fat-free Greek yogurt).

INGREDIENTS:

• 1 Butternut squash
• 1 Large red onion (or two, depending on how many servings)
• Olive oil, as needed
• 1 cup of labneh or Greek yogurt, drained (figure on 3 cups of yogurt to obtain 1 cup of labneh)
• Salt, pepper, nutmeg
• 1/2 cup of cream (optional)
• 1 cup of pasta boiling water (after cooking the pasta in it)

Place the butternut in the oven on a cookie sheet (lined with foil), poke it with a knife in a few places and bake for 30 to 40 minutes at 350F until soft.  Cool the squash, peel it and cut in dice (remove all the fibrous elements).

In the meantime, cut one large red onion in slices and brown in the skillet with a little oil. When the onion is almost caramelized (add a touch of sugar if you like), throw in the diced squash and saute a few minutes (season it with freshly grated nutmeg, salt and pepper).

At this point, add some labneh (or make some with Greek yogurt, if you are making this sauce ahead of time). Add some pasta cooking water, some cream, and simmer for a few minutes.

Serve.

To make labneh: Place a sieve over a bowl. Line the sieve or colander (small holes) with paper towels; pour the yogurt over and let it drain overnight.

NOTE: You may end up with too much butternut for the sauce. Serve the rest separately with some butter or oil as a side dish.

Ramadan Kareeem 2011!

Spaghetti squash is a fun vegetable; you bake it and then split it open and carve out all these spaghetti-like strands; here the spaghetti squash is combined with some angel hair pasta and a labneh and basil sauce.

INGREDIENTS:

• 1 Spaghetti squash
• 4 ounces of angel hair pasta or cappellini
• 1 ounce of basil leaves (about 1 cup)
• 1 1/2 cup of labneh or whipping cream
• 2 or 3 garlic cloves
• Olive oil, as needed
• 1/4 cup of pine nuts, toasted with a dab of butter in a skillet
• 1/4 cup of pepitas (optional)

METHOD:

1. Poke the squash in a few places and bake in a 375F oven for 25 minutes or so, until tender. Split it open and remove the seeds and fibrous middle part and with a fork, separate all the strands and transfer to a large bowl.
2. Make the sauce: Place the labneh or cream in a food processor, add the basil and garlic and process till creamy. Add some olive oil if using labneh. The idea is to taste and adjust the sauce to your liking.
3. Boil the cappellini in lots of salted water; drain and combine the pasta with the squash and the sauce; sprinkle with the toasted pine nuts and pepitas and serve.

NOTE: To make labneh:

Place a sieve (about 8 inches in width or wider) over a bowl and line it with paper towels or a large coffee filter. Pour 3 cups of yogurt on the coffee filter and let the yogurt drain for several hours, preferably overnight. The next day, plop the labneh into a bowl, add a pinch of salt, mix to combine and serve or use in this recipe.

Sorry, I could not think of a better title. This is a cauliflower “cream” made with steamed (and still a bit crunchy) cauliflower and goat yogurt labneh. You can use  Greek yogurt with fine results (and goat cheese if you like the taste), just add a slice of bread to give the cream more body. I used some cumin and Aleppo pepper and of course enough mashed garlic for some zing.

The taste is very fresh and light. Cauliflower is really an under-appreciated vegetable, don’t you think?

This cocktail is topped with  fried (or roasted) florets. All of it sitting on a carpet of toasted pita croutons.

INGREDIENTS: 4 to 6 servings

• 1 Head of cauliflower
• 1 1/2 cups of labneh, preferably goat yogurt labneh; substitute Greek yogurt.
• Spices: 1 teaspoon of cumin, 1/2 teaspoon of Aleppo pepper
• 3 cloves of garlic, mashed in a mortar with salt till pasty
• 1 or 2 slices of bread, as needed to give the cream more body
• Oil, to fry the florets
• 1 pita bread, split and toasted in a 250F oven till crisp and golden

METHOD:

For a labneh method (super easy), click here.

1. Toast the pita and when cool, break into small croutons; set aside. Steam or boil the cauliflower a few minutes till tender, but not mushy. If still crunchy in some parts, it is OK, the cream will taste fresher.
2. Break the cauliflower into florets, and place half in a food processor with the labneh, garlic and spices; process till creamy, adding a piece or two of bread if necessary. Taste and adjust seasoning.
3. Heat several tablespoons of oil in a skillet and fry the remaining florets till golden on all sides. Watch them carefully, they will spatter (careful for burns!) and need to be thoroughly golden-brown on all sides to be at their tastiest.
4. Layer the goblets first with the croutons, then the cream, then the fried (or roasted) florets. Serve at room temperature.

Happy Fourth of July 2011!

Enjoy a light and airy mousse made with labneh, either store-bought or homemade; with a medley of berries and a surprise shortbread cookie resting at the bottom of the glass on top of the raspberry sauce.

INGREDIENTS: 4 servings

• 6 ounces of labneh (about 1 cup or 170 g.) Click here for a labneh recipe.
• 1/3 cup of powdered sugar
• 1/2 teaspoon of vanilla extract, 1 teaspoon of orange blossom water
• 2 large eggs, separated
• Raspberry sauce: 1 cup of fresh or frozen raspberries, 2 tablespoons of dark cherry jam, 1 tablespoon of sugar (or more, to taste), 1 teaspoon of lemon juice
• 4 shortbread cookies
• 1 cup of fresh assorted berries

METHOD:

1. Separate the eggs; beat the whites until stiff and still glossy. Transfer the whites to a bowl. Place the yolks and 1/3 cup of powdered sugar in the mixer bowl and beat until light colored and very stiff; add the vanilla and orange flavoring. Beat some more a few seconds till thick again and then add the labneh; beat until combined and transfer the mixture to the bowl with the meringue. Using a whisk or a spatula, fold the meringue in an up and down motion (so as not to deflate it) until the mousse is well mixed. Cover with plastic and keep refrigerated till serving time.
2. Place the berries, cherry jam, sugar and lemon juice in a blender and mix till pureed; you can strain the purée if you like. Set aside.
3. To assemble the mousse: pour a few tablespoons of raspberry sauce into a cup, place a cookie on top, add a few dollops of mousse and finally decorate with an assortment of fresh berries. Serve.

This dish is inspired by an idea from a French-Armenian chef I admire, Sonia Ezgulian. She made the carrot burger and in the middle, shaped a patty with a cooked chicken breast mixed with fromage blanc; I made patties with kafta instead and served it with extra lemon (on the carrots) and dilled labneh on the side (for the kafta).

INGREDIENTS:

• 1 Pound carrots
• 1 Pound beef (extra-lean is best)
• 3 eggs
• 1/2 cup of chopped onion
• 1/2 cup of minced parsley
• Spices for the carrot burger: salt, pepper (to taste), 1/2 teaspoon of paprika or Aleppo pepper or chili powder, 1/4 teaspoon of freshly grated nutmeg, 1/4 teaspoon of cinnamon
• Spices for the kafta: salt, pepper, 1/2 teaspoon of sumac, 1/2 teaspoon of allspice, 1/2 teaspoon of paprika or Aleppo pepper
• Olive oil, as needed
• 1/2 cup of labneh or Greek yogurt, drained for a couple of hours
• 1/4 cup of chopped fresh dill

METHOD:

1. Peel and blanch the carrots in boiling water for 3 minutes (this step can be bypassed but I did not like the carrots to be too raw). Drain thoroughly, then shred; add one large egg and mix well (add another egg if necessary) and mix in all the spices. Set aside.
2. Shape the kafta in the food processor: process the meat and spices with the onion and parsley; add two egg yolks if desired.
3. Spread the kafta on a work surface and cut with the cookie cutter into patties; fry on both sides in a bit of oil and set aside. Fry the carrots in the same manner.
4. To assemble: place one carrot patty, one kafta patty and finish with one carrot patty. Top with a few fresh herbs for garnish and serve each plate with a dollop of labneh mixed with a couple teaspoons of chopped dill. Serve with some quartered lemons if desired.

A soup that can be made with minimum fuss yet delivers big flavor; if you happen to have some labneh, great, otherwise drain some yogurt that morning. I used a bit of the stash of cilantro pesto from my freezer to speed things up.

INGREDIENTS: 6 servings

• 1 pound of carrots
• 1 large onion
• 1 chicken bouillon cube
• 4 cloves of garlic
• 1/2 cup of cilantro leaves
• Olive oil, as needed
• 1 cup of labneh or make your own with 2 cups of yogurt drained overnight in a coffee filter or a paper towel over a sieve
• Salt, to taste

METHOD:

1. Peel and cut the carrots; chop the onion; chop and mash the garlic in a mortar with a dash of salt. Heat some olive oil and fry the onion till golden; add the carrots and let them “sweat” a little. Add 4 cups of water with the bouillon cube  to the pot and bring to a boil; simmer until the carrots are cooked, about 20 minutes.
2. Meanwhile, heat one tablespoon of olive oil in a small skillet. Place the mashed garlic and minced cilantro in the skillet and stir to mix for 5 seconds; set aside.
3. When the carrots are ready, cool them a bit and puree in a blender with the cilantro pesto and the labneh. Serve.

There is no question sfeeha is a masterpiece in the Lebanese kitchen.

What happens though when one does not have the time, energy or inclination  to make the dough, let it rise, roll it out,  pinch it gently into these adorable mini-meat pies, let them rest, bake, then serve  to a famished audience?

Enter sfeeha on pita.

Make sfeeha filling (in a jiffy) into a paste, slather it on a pita, bake it in the oven 7  minutes and top it with chopped onions, parsley and diced tomatoes.

BIG flavor in mere minutes.

INGREDIENTS: 8 servings

• 1 pound of ground beef (98% fat free, if possible)
• 4 ounces of chopped onion
• 1/2 cup of minced Italian parsley
• 3 Tablespoons of tahini
• 1 teaspoon of garlic paste (3 cloves of garlic mashed in a mortar with a dash of salt)
• 1 Tablespoon of pomegranate molasses
• 2 Tablespoons of tomato paste
• 3 Tablespoons of labneh (yogurt cheese)
• Spices: 1 1/2 teaspoon salt (or to taste), 1 teaspoon of seven-spice, 1 teaspoon of sumac, 1 teaspoon of hot Aleppo pepper or 1/2 teaspoon (or more, to taste) of dried chili flakes

METHOD:

1. Chop the onion fine and combine with some salt; place it on a sieve lined with a paper towel and let the onion drain its juice for 30 minutes or so.
2. Place the meat, spices, drained onion, chopped parsley, tahini, pomegranate molasses, labneh and garlic paste in the bowl of a food processor. Process for 2 minutes or until the mixture turns pasty. Transfer to a bowl.
3. Preheat the oven to 375F and line a few baking sheets with foil. Place a pita on the foil and slather about 1/2 to 3/4 cup of the meat mixture (depending on the size of the pita) on the pita, using a spatula to spread it as evenly as possible. Continue with the rest of the pitas.
4. Bake for 7 minutes, checking halfway through. When the meat looks cooked, remove from the oven. Serve warm topped with the salad mixture.

Suggestions for a salad:

• 2 cups of cherry tomatoes
• 2 cups of chopped Italian parsley
• 1 cup of chopped onion or green onion
• 1 cup of pomegranate seeds
• Dressing: 1/4 cup of olive oil, 3 tablespoons of fresh lemon juice, 1 teaspoon of sumac, 1 teaspoon of salt, a dash of allspice

I had bought a mandoline made in France and was dying to use it; after all, the French invented this thing, right? So I dutifully watched the CD that came with it, (twice),  showing the beautiful Vosges region where the mandoline-makers were  located; then I tried using it and was having a hard time. Finally, after six months of that mandoline collecting dust in the cupboard, I asked my daughter, the mechanical one in the family, to spare five minutes and work it for me.

Yes!

Beautiful, even, extra-thin slices of beets.

Topped with creamy homemade labneh, and a pesto whipped up with the beet greens and some walnuts (plus garlic and olive oil).

Do you own a cooking gadget  that you are afraid to use (like I was)?

INGREDIENTS:

• 3 Large beets with greens attached
• Olive oil, as needed
• 1 cup of homemade labneh or make it, click here for the recipe
• 8 cloves of garlic (3 for the labneh and 5 for the pesto)
• 3/4 cup of walnuts
• 1 cup of beet greens
• a handful of basil leaves (optional)
• 6 to 8 slices of crusty bread

METHOD:

1. Cut off the beet greens and wash thoroughly. Place the beets on a foil-lined baking sheet and roast in the oven at 350F for about 30 minutes or until tender. Cut off the stalks from the beet greens and reserve to use for a salad or soup. Mash the garlic with a teaspoon of salt in a mortar till pasty and mix half of a teaspoon with the labneh. Taste and add more if desired. Reserve the rest for the beet greens pesto.
2. Boil a quart of water in a pot and drop the beet greens for about 10 seconds until limp. Drain them and squeeze them to release as much water as possible. Place in the bowl of a food processor. Add the walnuts, 1/3 cup of olive oil, 1 teaspoon of garlic paste and a handful of basil if desired. Process until the mixture is pasty, taste and adjust seasoning.
3. When the beets are cooked, cool them a bit, peel them and slice them thinly. Place the toasts in the oven and grill till light brown and toasted. Place a few slices of beets on the toast, a couple of generous tablespoons of labneh and a drizzle of beet pesto. Serve with additional walnuts if desired.

NOTE: This would be delicious with a homemade goat cheese; click here for the recipe.

The beet green pesto tastes peppery; adding a few leaves of basil makes it taste more subdued.

For those of you still fighting cold weather, I am sincerely sorry; temperatures are in the high nineties over here and about the only retail eateries  always full of people are frozen yogurt shops.

Well, labneh is drained yogurt, right? I had a jar of store-bought labneh in the fridge and I used it  to make this, mixing it with a can of lychées and the result was conclusive. I will be using labneh from now on, it is perfect for a frozen yogurt treat once in a while.

INGREDIENTS:

• 1 can of lychees in syrup (8 ounces or 225 g.), lychees drained
• 8 ounces of labneh
• rind of one lime
• 4 tablespoons of powdered sugar

METHOD:

1. Drain the can of lychées and reserve the syrup; place the lychée and 1/2 cup of the syrup in the bowl of a food processor. Process until the mixture is puréed; add 8 ounces of labneh and the powdered sugar and process. Add the lime zest and process.
2. Place in the bowl of the ice-cream maker and let it run until the mixture turns into frozen yogurt. Store in the freezer.

NOTE: If you don’t have an ice-cream maker, freeze the mixture and then place the frozen mixture cut into big chunks in the bowl of a food processor. Pulse a few times and you will get the texture of ice-cream.

I made this using a jar of commercial labneh; I am not sure how the result would turn out with homemade labneh at this point.