labneh , also: labne

First make the labneh by stirring the salt into the yoghurt.

Delicious on its own or with bread, chopped salad and labneh.

Break the labneh into lumps and scatter this over the tomatoes.

Labneh or sour milk was sometimes purchased from Arab peasants.

They dry the labneh and press it into little balls to be stored for the winter in olive oil.

Add the labneh and scatter with chives or mint leaves.

Then, using a teaspoon, dot the mixture with rough dollops of the labneh.

Also the quality of olive oil topping influences the taste of labneh.

Strained labneh is pressed in cheese cloth between two heavy stones and later sun dried.

His smoked eggplant and labneh dip ($5) suffers from the addition of honey.

This kind of bread is eaten with black tea (in the absence of labneh).

To make the labneh, put a J-cloth or cheesecloth into a sieve set over a bowl.

She suggests to buy labneh from the supermarket if you haven't time to make your own or home chefs can substitute it with Persian feta.

Place labneh in another bowl.

In the north of the country, Labneh balls preserved in olive oil are more common than in the central and the southern parts.

Besides being used fresh, labneh is also dried then formed into balls, sometimes covered with herbs or spices, and stored in olive oil.

Cleo herself might have gone for the eggplant labneh version sparked with feta and Fresno chile.

Labneh, or laban as it's sometimes known, is a strained yoghurt cheese that is simply delicious and quick to make.

It comes in cute little copper saucepans and is topped with baby coriander leaves and labneh.

Allowed to drain slightly longer -- say, overnight -- it can become sufficiently firm to be made into balls, like labneh.

Yotam Ottolenghi's version, served with homemade labneh.

In Syria and Lebanon, labneh is made by straining the liquid out of yogurt until it takes on a consistency similar to a soft cheese.

Yogurt that has been strained to filter or remove the whey is known as Labneh in Middle Eastern countries.

Animal husbandry is also practiced, mainly with goats, of which the Labneh variety is a popular staple food for locals.

The flavour depends largely on the sort of milk used: labneh from cow's milk has a rather mild flavour.