Ingredients

　　

Step 1

Strained or drained yogurt becomes a creamy soft cheese which is served as a snack, for breakfast, or as a mezze, usually accompanied by olives, cucumbers, and mint. You can buy it rolled into little balls and preserved in olive oil.

　　

Step 2

To make it, mix in 3/4–1 1/2 teaspoons salt per quart of yogurt. Pour the yogurt into a sieve or colander lined with damp muslin or cheesecloth and let it drain overnight in the refrigerator. (In the Arab world they tie the corners of the cloth together and suspend the bundle over a bowl or the sink.) The whey will drain away, leaving a soft, creamy white curd cheese.

　　

Serving Labneh

Step 3

Eat it as it is or stir in a little extra-virgin olive oil, pepper or paprika, and, if you like, some chopped fresh mint or dill.

　　

Step 4

In Syria they like to spread this on an opened-up piece of pita bread and roll it up to eat it. They call it arus—the bride.

　　

Step 5

You can also serve labneh as a sweet, with honey and a dusting of cinnamon. In that case do not add salt to the yogurt.

　　

Step 6

A lovely salad is made by mixing in a variety of raw and finely chopped vegetables such as cucumber, celery, scallions, and sweet or chili peppers.

　　

Step 7

A very popular way of serving labneh is rolled into little balls. For this you must let the thickened yogurt drain for 2 days, until it is quite firm. Sprinkle the balls with olive oil and paprika. You can also keep the balls preserved in oil in a glass jar.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf