Best 3 Labneh Wa Zaatar Spiced Yogurt Cheese Recipes
Labneh wa Zaatar is a classic Middle Eastern mezze dish that combines the creamy tanginess of labneh with the earthy, nutty flavor of zaatar. Labneh is a thick, strained yogurt that is similar to Greek yogurt, but with a richer, more concentrated flavor. Zaatar is a spice blend made from thyme, oregano, sumac, and sesame seeds. It has a complex flavor that is both savory and slightly tangy.
This article provides recipes for both labneh and zaatar, as well as a step-by-step guide on how to assemble the dish. The labneh recipe is simple and straightforward, and only requires a few ingredients: yogurt, salt, and cheesecloth. The zaatar recipe is also easy to make, and can be tailored to your own taste preferences.
Once the labneh and zaatar are prepared, they can be combined to create a delicious and versatile appetizer or snack. Labneh wa Zaatar can be served on its own, with pita bread or crackers, or used as a dip for vegetables or fruit. It can also be used as a topping for pizzas, sandwiches, or wraps.
In addition to the classic labneh wa zaatar recipe, this article also includes several variations on the dish. These variations include adding chopped herbs, nuts, or seeds to the labneh, or using different types of yogurt, such as goat's milk yogurt or sheep's milk yogurt. There is also a recipe for a baked labneh wa zaatar dip, which is perfect for parties or potlucks.
Whether you are a fan of Middle Eastern cuisine or simply looking for a new and exciting appetizer to try, labneh wa zaatar is a great option. With its creamy texture, tangy flavor, and earthy spices, this dish is sure to please everyone at your table.
YOGURT CHEESE (LABNEH)
This is an old-world recipe. It is really just drained, salted yoghurt, very easy to make and very easy to preserve. I guarantee that once you have made these and tasted how delicious they are, they will become a staple in your home.
Provided by evelynathens
Categories African
Time 5m
Yield 2 cups
Number Of Ingredients 2
Steps:
- In a large bowl stir the salt into the yoghurt.
- Spoon the yoghurt in the center of a piece of doubled cheesecloth or soft cotton fabric (preferably undyed and immaculately clean).
- Pull corners up and tie tightly.
- Suspend from a stationary object over a bowl (to catch liquid).
- Let this hang overnight or about 12 hours.
- When well drained it will be the consistency of cottage cheese.
- Remove from the cloth.
- Store covered in the refrigerator until needed.
- You can mix in fresh or dried herbs, minced garlic, pepper flakes, anything you would use to make an herbed cheese.
- Or you could drizzle with olive oil, sprinkle with fresh lemon juice and some cumin and dip pita crisps into it-- The sky's the limit really- so many uses!
- To make Yoghurt Cheese Balls (Labneh Makbus) (a great little appetizer!), drain the yoghurt for 10-12 hours longer.
- Take about one tablespoon at a time and roll it into smooth, round balls and place on a tray.
- Chill until firm.
- This will take several hours.
- After they are firm and slightly dried out, place in a sterile, air tight jar, cover with olive oil.
- Seal the jar and store at room temperature.
- The labneh will keep this way for several months but you will have eaten them all up long before that!
- Enjoy Labneh Makbus cut into halves, drizzled with olive oil and eaten with olives and fresh pita bread.
Nutrition Facts : Sodium 2325.5
LABNEH WA ZA'ATAR (SPICED YOGURT CHEESE)
A tasty spiced cheese similar to cream cheese that can be used as a spread over pita, or with cucumber slices, crackers, chips or whatever you like. This is my own za'atar recipe but if you have your own you can use that instead if you like, since mine isn't all that authentic. ;) (The preparation time includes letting the yogurt drain.)
Provided by Leahs Kitchen
Time P1D
Yield 3 Cheese balls, 6 serving(s)
Number Of Ingredients 7
Steps:
- Pour 2 cups of yogurt into a white flour sack towel or a few layers of cheese cloth, and squeeze out the whey until you cannot squeeze out any more.
- Place in a strainer over a bowl and refrigerate for about 24 hours squeezing out the whey every six hours or so until it forms a ball and is the consistency of cream cheese.
- Toast the sesame seeds in a small frying pan just until they turn golden; remove from heat.
- Mix together the za'atar spices and toasted sesame seeds in a shallow bowl.
- Divide the cheese into 3 sections and roll each into a ball.
- Roll cheese balls one by one in the spices.
- Drizzle with olive oil and garnish with fresh mint. Enjoy!
LEBANESE YOGURT CHEESE WITH ZA'ATAR AND OLIVES
Steps:
- Line a sieve with cheesecloth. If the cheesecloth is loosely woven (most supermarket brands are), use a triple thickness. Pour the yogurt into the sieve, then gather the edges of the cheesecloth and tie into a bag. Hang the bag over the sink or over a bowl to catch the drippings. Let drain for 8 hours.
- Turn the soft, creamy cheese out onto a platter. Season the surface with salt to taste, drizzle with olive oil, then sprinkle generously with za'atar. Surround the cheese with the olives and radishes. Serve with the warm pita bread wedges.
Tips:
- Use whole milk yogurt for a richer, creamier labneh.
- Strain the yogurt for at least 12 hours, or overnight, to achieve a thick and spreadable consistency.
- Flavor the labneh with your favorite herbs and spices. Za'atar, a Middle Eastern spice blend, is a classic choice.
- Serve labneh with pita bread, crackers, or vegetables for a healthy and satisfying snack or appetizer.
- Labneh can also be used as a spread for sandwiches or wraps, or as a topping for salads and soups.
Conclusion:
Labneh is a delicious and versatile Middle Eastern yogurt cheese that can be enjoyed in a variety of ways. It's a great way to use up leftover yogurt, and it's also a healthy and affordable snack or appetizer. With its tangy, creamy flavor and endless possibilities for flavoring, labneh is sure to become a new favorite in your kitchen.
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