Laban (dairy product)

Laban ( Arabic لبن, DMG Laban ) is an Arabic sour milk product comparable to yoghurt , which is made from the milk of cows , camels , sheep and goats . It is an important part of the Middle Eastern diet. In contrast to fresh milk, Laban is particularly popular on the Arabian Peninsula , Iraq , Syria , Jordan , Lebanon , Egypt , Israel and the Palestinian territories . Laban is especially important to the Bedouins .

Manufacturing

Laban can be made in about three to four hours with a few spoons of ready-made Laban or natural yoghurt. The Laban is stirred into lukewarm milk (35 ° to 40 °) and then kept at a constant temperature while the acidification cultures contained in the batch multiply and acidify the entire amount of milk through lactic fermentation .

Labaneh with olive oil

Laban is used in the Arab world to prepare various meals. It can be used directly as an addition to various mezze and dishes and mixed with other ingredients as a sauce. In the dehydrated version, the Labaneh or Labneh, which has a firm, cream cheese-like consistency, it is also served as a mezze, for example in the form of small balls in olive oil ( Labaneh Makbus ).

meaning

Laban is the most common dairy product in much of the Arab world . It is usually consumed without further preparation. Chocolate-flavored Laban, in contrast to preparations with fruit, could not establish itself on the market. Laban made from milk powder is successfully marketed.

supporting documents

↑ ^a ^b ^c Fadi Alauwad : Hayati - Syrian home cooking. 1st edition, Edition Michael Fischer, Igling 2017; P. 18. ISBN 978-3-86355-837-6 .
↑ Bettina Matthaei, Mohamad Salameh: Mezze - The world of Arabic starters. 3rd edition, Gräfe & Unzer, Munich 2014; P. 57. ISBN 978-3-8338-3606-0 .
^ Barbara Lutterbeck, Jürgen Christ: Orient - Cuisine and Culture. 8th edition, Gräfe & Unzer, Munich 2012; 131. ISBN 978-3-7742-2790-3 .

[Alauwad_2017-1] Fadi Alauwad : Hayati - Syrian home cooking. 1st edition, Edition Michael Fischer, Igling 2017; P. 18. ISBN 978-3-86355-837-6 .

[Matthaei_&_Salameh_2015-2] Bettina Matthaei, Mohamad Salameh: Mezze - The world of Arabic starters. 3rd edition, Gräfe & Unzer, Munich 2014; P. 57. ISBN 978-3-8338-3606-0 .

[Lutterbeck_&_Christ_2012-3] Barbara Lutterbeck, Jürgen Christ: Orient - Cuisine and Culture. 8th edition, Gräfe & Unzer, Munich 2012; 131. ISBN 978-3-7742-2790-3 .