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 the back of her spoon on two slices of buttered toast. She wasn’t so concerned…

Read More

Technique: How to core coosa, or summer squash

To make stuffed squash, or coosa mehshee (MEH-she), the squash has to be hollowed out. A special tool is used for this, and it’s typically called a zucchini corer. My search for a high-quality corer with the right-sized handle and sharp metal corer landed on making my own–that is, with an artisan from northern Michigan,…

Read More

Technique: How to dry mint

Dried mint, or na’na, is an important flavor component in Lebanese cooking. It’s often combined with fresh mint to intensify the mint flavor—in a good way, not in a menthol way. Drying mint is a great opportunity to preserve an abundance from the garden, and it will remind you when you use it in the…

Read More

Technique: How to hull a strawberry

To hull a strawberry, the goal is to take as little of the luscious flesh away as possible. If you cut straight across the top of the berry, you lose the shoulders, which ideally are farm-stand red and juicy and not Costco-berry white. Cut into the berry directly around the stem, on an angle. You…

Read More