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Tag Archives: Labne
Kishk Soup with Garlic
There were so many striking things about the day I ate kishk for the first time. As I mentioned, kishk is not something I’d ever heard of, let alone eaten, until recently. I tasted a steaming bowlful after a winter … Continue reading
Posted in Stories and Recipes
Tagged burghul, cracked wheat, Garlic, Kibbeh, kishk, kishk powder, kishk soup, Laban, Labne, labneh, Lamb, yogurt
15 Comments
An Easter Brunch Menu
Even though I’ve had Lebanon on the brain lately, there is one place and one place only that Easter memories take me. That is to Fostoria, Ohio, where I ate my first pillow soft, yellow sugar-coated Peep. Alice made each … Continue reading
Pink Deviled Eggs (laban & mint), for Mrs. Smith
Whenever there are cars in the driveway across the way here on Main Street, more than one car, I start to get worried. Mrs. Smith hasn’t been feeling well, not so surprising at her age, and she keeps quiet over … Continue reading
Posted in Stories and Recipes
Tagged deviled eggs, Easter, eggs, hard boiled eggs, Laban, Labne, labneh, Mint, Na'na
7 Comments
Homemade yogurt: straining for laban, labne, and labne preserved in oil
Now that we’ve got down the basics for making our own yogurt, we’re going to take it to the next level. Your yogurt becomes its finest once it has been strained some (or quite a bit) to remove the whey … Continue reading
Posted in Stories and Recipes, Techniques
Tagged Laban, laban khiyar, Labne, labneh, yogurt, yogurt cheese
18 Comments
Homemade yogurt, Lebanese laban: the recipe
Here’s a simple post for a simple recipe to make your own yogurt. You can do this! You want to do this! There’s something deeply satisfying about homemade yogurt—the making of it, and above all, the eating. Your yogurt can … Continue reading
Homemade yogurt: a few tips about ingredients
Once you get the hang of making your own yogurt (a.k.a.: laban), you will do it without thinking. You’ll do it as a matter of course, the same way you start the week off with all kinds of habits. While … Continue reading
Posted in Ingredients, Techniques
Tagged Laban, laban khiyar, Labne, labneh, yogurt, yogurt cheese
5 Comments
Homemade yogurt week: My favorite All-Clad pot
One of my first posts here was about the classic Lebanese salad of yogurt and cucumbers, or laban khiyar. Tucked away with that recipe was the method for making your own yogurt—far too tucked away for all of us who … Continue reading
Posted in Favorite Things
Tagged favorite things, Laban, Labne, labneh, yogurt, yogurt cucumber salad
4 Comments
Za’atar Roasted Tomato Crostini with Labne, and a Bluff view
When my parents bought the house on Main Street in Harbor Springs back in the mid-‘70s, we discovered a wonderful irony: our next door neighbor was, like us, Lebanese. Latifi Huffman made us a big Lebanese dinner to celebrate our … Continue reading
Posted in Stories and Recipes
Tagged appetizers, Labne, labneh, roasted tomatoes, tomatoes, za'atar
11 Comments
Pita Crisps with Labne & Za’atar
You’d think I’d have appetizers on the brain like all of the other food writers because of the Super Bowl this weekend. While what we’re making certainly qualifies as game-day delicious, I’m thinking of them for other reasons entirely. Instead, … Continue reading
Hummus bi Tahini, with a secret ingredient
A few years ago, I went to a luncheon of the Chicago Culinary Historians at Big Bowl Asian restaurant. The inspiration for the restaurant, along with the very popular Wow Bao restaurants in Chicago, is Bruce Cost, who was the … Continue reading
Posted in Stories and Recipes
Tagged chickpeas, Family, hummus, Laban, Labne, Lebanese, tahini
18 Comments
Toasted Bulghur with Poached Chicken; a recipe to get you through the night
As long as you are with me as I walk down memory lane like I did last week with Dimitri’s rice pudding, let’s head to the other side of town, East Lansing, where I spent two years at Michigan State … Continue reading
Posted in Stories and Recipes
Tagged bulghur, Chicken, Cinnamon, Family, Labne, Lebanese, Michigan, yogurt
16 Comments
Ingredient: Olives
One thing I love about being in the first year of this blog is that we get to cover so many essentials of the Lebanese way of eating. Olives rank right up there with flatbread and labne when it comes … Continue reading
Baked Kibbeh: You say meatloaf, I say meatlove
We aren’t the only ones making kibbeh this week…David Tanis at the New York Times baked a kibbeh sahnee yesterday using a recipe from the Lebanese grandmother of a friend of his. He considers kibbeh a transformation of meat loaf, … Continue reading
Technique: How to thicken yogurt for Labne
In Lebanese cuisine, labne is a thick yogurt spread served drizzled with olive oil as part of maza (many small plates) and used as a condiment with savory dishes. My Sitto ate her own labne every single morning, spread with … Continue reading
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