Posts Tagged ‘jibneh’
Ingredient: Shredded phyllo pastry (kataifi, knafeh, kanafe, kenafeh, kunafeh…)
That list of spellings for knafeh (kuh-NAF-ee), shredded phyllo dough, seems to go on and on. Knafeh dough is typically called kataifi dough, which is the Greek iteration of knafeh. Like the sheets of phyllo used for baklawa, the shredded dough is used to make several different kinds of Lebanese pastry, typically of the buttery,…
Read MoreLebanese cheese:Jibin, with habibi-love
I thought that the jibin was not going to be the multi-day, better-watch-a-video-to-see-how-it’s-done kind of cheese. Such a video does not even exist, by the way, because jibin is supposed to be so simple that nobody, I mean No One, would need a video to figure it out. That’s probably one reason this basic sort…
Read MoreFavorite Things: Cheesecloth, ultra-fine
I am astonished when I think back on all of the straining (in the form of labne) that I have made over the years, only to note that I haven’t used cheesecloth in the process. I used cheesecloth to strain my stocks when I lived in San Francisco and didn’t have a good chinois, or…
Read MoreIngredient: Rennet (yes, rennet)
All I can say to introduce rennet is if you have not cooked with it before, then great!, we are entering new territory together. The easy definition of rennet is this: it’s a little tablet that is used to turn milk to cheese. Just as you have to inoculate milk with yogurt to make yogurt,…
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