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Za'atar roasted tomatos with labneh on crostini, displayed on a cutting board, Maureen Abood

Za’atar Roasted Tomato Crostini with Labneh

By Maureen Abood On August 11, 2017 · 6 Comments · In Maza, Appetizers and Dips, Stories and Recipes, Summer, Vegetables, Vegetarian, Yogurt, Labneh and Laban, Your Favorites
Za’atar with summer’s cherry or grape tomatoes, slow-roasted, are incredibly good! These delectable little bites of za’atar roasted tomatoes and labneh atop crostini stole the show at many of my events promoting my cookbook when I was on tour, and often make their appearance for cocktail hour at our house. Try substituting the crostini with [...]
Read More »
Labneh dip with Garlic and Herbs, MaureenAbood.com

Your go-to summer dip: Labneh with Garlic and Herbs

By Maureen Abood On May 27, 2015 · 19 Comments · In Maza, Appetizers and Dips, Vegetarian, Yogurt, Labneh and Laban
Part of the fun, and good work, of sharing my new Lebanese cookbook with the world is doing interviews (and—thankfully—lots of them). Today, this Very Big Deal was published in The New York Times! Among the many questions that get asked in these interviews, I’ve always been unnecessarily prepared for one of the sort Bon [...]
Read More »

Technique: How to thicken yogurt for Labne

By Maureen Abood On August 4, 2011 · 11 Comments · In Stories and Recipes, Techniques, Yogurt, Labneh and Laban
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 »
 
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Za'atar roasted tomatos with labneh on crostini, displayed on a cutting board, Maureen Abood

Za’atar Roasted Tomato Crostini with Labneh

By Maureen Abood On August 11, 2017 · 6 Comments · In Maza, Appetizers and Dips, Stories and Recipes, Summer, Vegetables, Vegetarian, Yogurt, Labneh and Laban, Your Favorites
Za’atar with summer’s cherry or grape tomatoes, slow-roasted, are incredibly good! These delectable little bites of za’atar roasted tomatoes and labneh atop crostini stole the show at many of my events promoting my cookbook when I was on tour, and often make their appearance for cocktail hour at our house. Try substituting the crostini with [...]
Read More »
Labneh dip with Garlic and Herbs, MaureenAbood.com

Your go-to summer dip: Labneh with Garlic and Herbs

By Maureen Abood On May 27, 2015 · 19 Comments · In Maza, Appetizers and Dips, Vegetarian, Yogurt, Labneh and Laban
Part of the fun, and good work, of sharing my new Lebanese cookbook with the world is doing interviews (and—thankfully—lots of them). Today, this Very Big Deal was published in The New York Times! Among the many questions that get asked in these interviews, I’ve always been unnecessarily prepared for one of the sort Bon [...]
Read More »

Technique: How to thicken yogurt for Labne

By Maureen Abood On August 4, 2011 · 11 Comments · In Stories and Recipes, Techniques, Yogurt, Labneh and Laban
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 »
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