Turkish Labneh
In Turkish cuisine, these mini-courses are called meze (meh’-ZEH’). When dining out, meze selections are usually brought out and presented on a huge tray for diners to choose from. The first round of meze is always cold selections followed by the second round of hot dishes. Here, we will make two dishes that complement each other and are perfect pita dippers.
Turkish Labneh
Labneh is basically a salted, plain yogurt that is strained for various lengths of time to become a sort of “yogurt cheese.” The salt helps to extract the water content and thicken the yogurt into consistency that ranges from a spreadable cream cheese to a thick curd-like cheese. (Recipe: Shawnie Kelley)
- Serves
- 8
Directions
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In a bowl, pour the yogurt and stir in the salt.
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Line the inside of a wire mesh strainer with one layer of cheesecloth and pour the yogurt mixture into it
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Set the strainer over the bowl and allow to sit for at least 45 minutes up to 48 hours (in the refrigerator).
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The timing depends on the thickness you desire. The longer it sits, the ticker it becomes.
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When it is the desired consistency, pour the labneh into a serving bowl.
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Drizzle with a little Extra Virgin Olive Oil, and top with fresh herbs or a sprinkle of sumac.
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Serve with pita, olives, and fresh vegetables like cucumbers, bell peppers, tomatoes, and radishes
From Shawnie's class “Culinary Crossroads: Global Appetizers”
