yogurt

  • Labneh dip
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Labneh dip (Labneh mtawameh)

Labneh is such an integral part of the Lebanese table for breakfast, it is sometimes easy to overlook other ways to use it. In Lebanon, it is also served as a mezze, in a form called mtawameh, literally meaning garlic-infused. That’s when I love it best. I added fresh chopped dill because wild dill […]

Labneh dip
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A garlicky dip made with yogurt, garlic and fresh dill
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
0 minute 2 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
0 minute 2 minutes
Labneh dip
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A garlicky dip made with yogurt, garlic and fresh dill
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
0 minute 2 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
0 minute 2 minutes
Ingredients
Servings: people
Units:
Instructions
  • 1.Mash the peeled garlic cloves in a garlic masher with a dash of salt (or a garlic press) and mix with the labneh and fresh dill. Transfer to a bowl and serve with the cucumbers or pita chips.
    Lebanese cucumbers
  • 2.For homemade labneh: Place the yogurt in a sieve lined with a couple of paper towels (or use coffee pot filters). Let the yogurt drain for several hours or overnight. If the room is warm, place in the fridge to drain, lightly covered with plastic wrap. When it looks firm and rather dry, flip over onto a bowl and add the rest of the ingredients.
    make labneh
  • This dip can be served with pita chips, or other fresh veggies such as carrots (sprinkled with fresh drops of lemon) or radishes, broccoli, lightly steamed asparagus, etc.
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By |May 3rd, 2015|Salty|5 Comments
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Yogurt drink (Ayran)

I posted this image on the blog’s Facebook page, just to see how many people would respond to it. Initially I thought it was only an Eastern Mediterranean (Turkey) and  Middle-Eastern drink; turns out it is popular in Pakistan, Afghanistan, Azerbaijan, even in parts of China.

In Lebanon, it is called ayran and most people  buy […]

By |July 12th, 2014|Drinks|11 Comments
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Fava beans in yogurt sauce (Ful bel-laban)

This is a popular stew made especially in the Spring season when fava beans are freshly picked and offered on the side of the road going to the mountains or in the city’s greengrocers.  A vegetarian version can be prepared by simply omitting adding the meat (and stock) to the stew and replacing them […]

By |April 29th, 2014|Salty|16 Comments
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Easter salad from Syria

 

This salad of romaine lettuce and yogurt is served on Easter sunday in Aleppo, Syria (source: Mireille Doniguian, La Cuisine du Moyen-Orient). It needs to be prepared at the last minute, to keep the lettuce crispy. 

INGREDIENTS: 4 to 6 servings

1 Romaine lettuce, washed and dried

1 pound yogurt

1 teaspoon garlic paste (garlic mashed with salt in […]

By |April 20th, 2014|Salads|4 Comments
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Kibbeh in yogurt (Labniyeh)

This is one of the best (if not the best) kibbeh dishes; we grew up with it, with my grandmother patiently coring the hollow kibbeh balls and stirring the yogurt till thickened. The final kick of flavor was when the cilantro and garlic fried in oil was added to the sauce. In Lebanon, the […]

By |March 26th, 2014|Salty|19 Comments
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Eggplant in yogurt sauce (Batenjane be-laban)

The recipe for this dish was generously shared with me by a lady chef who told me that it comes from Tripoli, Lebanon’s Northern coastal city. It is simpler to make than other eggplant and yogurt dishes and just delicious; the eggplant is silky and the cooked yogurt sauce light; the ensemble is divine. Recipe […]

By |May 6th, 2013|Salty|20 Comments
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Yogurt soup

 

If I had to make a sweeping statement about Middle-Eastern culinary taste,  I’d say ” You’ve got to love yogurt!”. Yogurt is an intrinsic part of our food. When I was a kid growing up in Beirut, we’d get our weekly supply of yogurt delivered by a man wearing a sherwal (traditional trousers) and wearing a […]

By |February 26th, 2013|Salty|22 Comments
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Eggplant casserole (Fattet betenjan)

 

Hardly any dish in the Middle-East is more finger-licking or easier to prepare. Layer a food with fried pita croutons and a  yogurt sauce flavored with tahini and a touch of garlic; oh, and a sprinkling of butter-fried nuts to top it off.

Above is a diet version of the eggplant fatteh which is poor […]

By |October 24th, 2012|Salty|12 Comments
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Eggplant with yogurt sauce (Fattet al-Makdoos)

 

In what city in the world can you get this meal delivered to your door? That is what happened today when I called my caterer/friend/neighbor, Rima @RimRam Gourmet and asked her to help me out. 

Rima, whose is a true Beiruti, specializes in many traditional dishes and cooks herself once a month at Tawlet, Kamal […]

By |March 28th, 2012|Salty|27 Comments
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Kibbeh in yogurt sauce

 

One major difference between, say, French or Italian or Greek cuisine  and Middle-Eastern cuisine  lies in the widespread use of yogurt in cooking. In traditional Lebanese cooking, béchamel or white sauce is not used, period. Yogurt from cow milk or goat milk is used in hundreds of dishes. To add some kick, a pesto […]

By |January 26th, 2012|Salty|21 Comments