Description

LABNEH WITH GARLIC

Labneh is a thick, tangy, and creamy Middle Eastern yoghurt cheese made from strained yoghurt.

To make labneh, plain yoghurt is first mixed with salt and then placed in a cheesecloth or muslin bag to strain for several hours or overnight. As the yoghurt strains, it thickens and loses some of its whey, resulting in a rich and velvety texture.

The strained labneh is then shaped into small balls or spread on a plate and drizzled with olive oil, herbs, or spices. It is typically served as a dip or spread, often with pita bread or crackers.

Labneh is a versatile ingredient and can be used in a variety of dishes, such as salads, and sandwiches, or as a substitute for cream cheese or sour cream in recipes. It is a popular staple in Middle Eastern cuisine and is enjoyed for its tangy flavour and smooth and creamy texture.