Tag Archives: labneh

Kishk Soup with Garlic

Posted on April 5, 2013 by Maureen Abood
Bowls of kishk, Maureen Abood

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 →

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Pink Deviled Eggs (laban & mint), for Mrs. Smith

Posted on March 15, 2013 by Maureen Abood
Pink deviled eggs, Maureen Abood

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 →

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Homemade yogurt: straining for laban, labne, and labne preserved in oil

Posted on November 1, 2012 by Maureen Abood
Labne balls with za'atar POST

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 , , , , , | 18 Comments

Homemade yogurt, Lebanese laban: the recipe

Posted on October 31, 2012 by Maureen Abood
laban scoop

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 →

Posted in Stories and Recipes | Tagged , , , , | 11 Comments

Homemade yogurt: a few tips about ingredients

Posted on October 30, 2012 by Maureen Abood
Laban with thermometer POST

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 , , , , , | 5 Comments

Homemade yogurt week: My favorite All-Clad pot

Posted on October 29, 2012 by Maureen Abood
All Clad 3-quart 2 POST

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 →

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Za’atar Roasted Tomato Crostini with Labne, and a Bluff view

Posted on September 6, 2012 by Maureen Abood
Zaatar tomato crostini up close POST

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 →

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A June Menu: Lebanese Lunch Alfresco

Posted on June 4, 2012 by Maureen Abood
Watermelon wedges POST

There are few things we Aboods enjoy more than sitting around talking about what to cook and what to eat next. I suspect the same is true for at least some of you…. We get after it whether there’s a … Continue reading →

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