Easy recipe for labneh. Learn how to make the
best labneh dip by rolling yogurt into golf-sized balls. Yogurt cheese balls are
usually served as part of a Middle Eastern mezze platter.
Ingredients - Makes 15-20
- 1.5kg thick Greek yoghurt
- 2 bay leaves
- 2 sprigs rosemary
- 2 sprigs oregano
- 2 garlic cloves
- 2 cups (500ml) extra virgin olive oil, preferably Greek
Method
- Place yoghurt in a bowl with 2 teaspoons sea salt and stir to combine. Lay muslin on a workbench, place yogurt in center, then gather up muslin sides and tie with string. Suspend the ball over a bowl - we found the best way to do this was to tie the ball to a wooden spoon, then rest the spoon on the top of a bowl, allowing the ball to hang down. Leave to drain in the fridge for 3 days. Discard the whey that has drained out, remove yogurt to a bowl and discard muslin.
- Roll yogurt into golf-sized balls, lay on a baking tray and refrigerate for 3 hours to dry out. Place in a sterilised preserving jar with herbs and garlic, cover with oil and seal. Leave to marinate for 24 hours. Keep for up to 1 week.
Notes & tips
These
delicious little yogurt cheese balls are usually served as part of a Middle
Eastern mezze platter with dips, marinated vegetables and warm pita bread. You
will need a double thickness of butter muslin*.
* Butter muslin is
available from kitchenware and haberdashery stores.
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Dry
Cherry Tomatoes ( Home made )
dry cherry tomatoes can be used in ur salty
cakes, s...alades, pastas, pizzas ....
can be preserved for 6
weeks in the refregirator .
3 boxes of cherry tomatoes ( about 700g ) ,
washed and cut in half .
1 tbs of dry oregano
1 tbs of coarse salt
1
tbs of sugar
1 tbs of dry basil
3 garlic cloves
in a sheet place
the tomates ( part open on the top .. as the next pix ) ... sprinkle with sugar
, salt , oregano , basil and place between tomatoes , garlic cloves .
bake in
a very low oven ( 100 C ) FOR 3 HOURS ... til become dry .
directly place
from the oven in a sterilized bocal ( preference glace container ) , cover with
olive oil ... i place some garlic cloves ( optional ) .
start to use after 3
days ... enjoy .
Moroccan pickled lemon
i received
too much mails asking about this lemons .. so i decided to give u the recipe :
yellow ripe lemons
salt
... 2 tbs of olive
oil
boiled and cooled water
some bay leaves
wash the lemons and
make some incisions in .. fill with salt .. and place in sterilized jar .. with
some bay leaves and let rest for 10 days .. they will be juicy after .
add 2
tbs of olive oil and cover with cool water .. and let rest for more 20 days ..
it is ready now to be used .
can be conserved for 2 years
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