LABNEH

I adore Labneh (strained yogurt) and am delighted to include this recipe from Izzeddeen Alkarajeh & Eman Aburabi new cookbook Jibrin. In fact, this recipe can also double as a book review!

It is about their culinary journey from Palestine to Cork, and I purchased it recently for my fabulous friend and of course myself! Jibrin is more than just a cookbook; it’s a celebration of food, culture, and heritage. You may wish to treat family and friends to this wonderful cookbook. I got mine in O'Mahony's, my local book shop.

Palestinian labneh is a creamy, tangy yogurt spread made from cow's or sheep's milk, salted after straining, then often drizzled with olive oil and herbs. In Palestine, it's a mainstay in breakfast spreads or mezze. 

Serves 4-6

Ingredients

• 1 litre plain full-fat Bulgarian-style or Greek-style yogurt (I am going to use Mossfield Organic Yogurt)
• 1 tsp salt

Garnish

• Pinch of Za'atar
• Pinch of Sumac
• Chopped Fresh Mint or Oregano
• Olive Oil

Method

1. Put a large piece of cheesecloth or muslin in a fine mesh strainer set on the top of a bowl.
2. Pour the yogurt onto the cheesecloth or muslin.
3. Gather up the edges of the cloth and tie them together, then put the bowl in the refrigerator. 
4. Let it strain for 12-24 hours (the longer the yogurt strains, the thicker it will become).
5. Transfer the strained yogurt (labneh) into a bowl and mix in the salt. It should have a thick consistency, almost like cream cheese.
6. Discard the liquid (whey) or save it for other uses - you can use it instead of water in baking or bread recipes, or add to smoothies (check out our zero-waste for September).
7. Store the labneh in an airtight container or jar for up to a week, cover with a thin layer of olive oil to preserve the freshness.
8. To serve, put the labneh in a serving bowl. Use the back of a spoon to spread it up the sides of the bowl, then create a well in the middle of the bowl. Sprinkle with za'atar and sumac. Scatter chopped fresh mint or oregano into the well, then drizzle generously with olive oil.

Serving Suggestions

• Breakfast  - enjoy with warm pitta, tomatoes and cucumber
• Snack - use it as a dip with fresh vegetables or crackers
• Mezze Platter - pair with hummus, olives and roasted aubergine dishes
• Flavour Variations - add minced garlic, lemon zest or chilli flakes

If you are in Cork drop in to Izz Café and taste their delightful food.

Geraldine Fitzpatrick