Posts Tagged ‘Laban’
Apricot Nectarine Cobbler
My favorite Apricot Nectarine Cobbler is made with light, fluffy biscuits made moist and tender with laban (yogurt). The apricots and nectarines pair perfectly and require no peeling, a much faster preparation. Try my blueberry cobbler recipe too, with a shortbread-like crust (and a story I hold dear). I’m thinking to change the name of…
Read MoreFrosted Chocolate Cupcakes (made with laban!)
Frosted chocolate cupcakes made with yogurt are a knockout–moist, tender, with fabulous, complex flavor. Maybe it’s because Lent is around the corner, and the very thought of fasting makes one, well, VERY HUNGRY. Maybe it’s because out of all of the incredibly good birthday cakes we’ve eaten during our winter birthday cake season over here,…
Read MoreIrish Mashed Potatoes. In the Lebanese Way.
Healthy mashed potatoes! Use garlic, lemon, and olive oil to ramp up the flavor of these potatoes. A great change from the usual high-fat mashers. I consider myself an honorary Irishman for a bunch of reasons. First, my name (Maureen). Second, my sister’s name (Peggy). Dan likes to call me Irish, but he doesn’t know…
Read MoreFavorite Lebanese Summer Salads
The start of August seems like the perfect time reach into our treasure trove of recipes and recall all of the delicious Lebanese recipes for summer’s bounty. Plus we have so many new readers, it only seems appropriate that we welcome you with a look-see at the Lebanese recipes and stories that have been…
Read MoreKishk 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 morning’s baking lesson in Lebanese flatbread last year; my teacher, Naemi, walked us up the…
Read MoreIngredient: Kishk Powder
I can just imagine how kishk came to be, in the chill mountains of Lebanon where there was a need to store up nutrient-rich, delicious foodstuffs for the winter months (this is the Lebanese food preservation tradition known as mouneh). Like the ultra good-for-you lentil and rice combo in mujadara, powdered kishk is made from powerhouses…
Read MorePink 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 there. She stays home most of the time, venturing out to go to the doctor…
Read MoreApricot-Walnut Granola with Orange Blossom, and a new life
I haven’t heard my father’s name spoken so many times in the 12 years since he died as I have in the last week. For the first time I truly understand, and I feel, the power of a namesake. It evokes. It reminds. It says: here is the cycle of life. We are born. We…
Read MoreHomemade 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 that makes it so thin. Straining intensifies the yogurt’s flavor, and gives it the body…
Read MoreHomemade yogurt, Lebanese laban: the recipe
Here’s a simple post for a simple recipe for homemade 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 be as thin or as thick as you like; thickening is achieved by straining the yogurt. I…
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