Labaneh
Labaneh or Labneh ( Arabic لبنة, DMG Labne , Hebrew לבנה Lavana ) is a preparation form of the Arabic yogurt- like Laban . It is a firm cream yoghurt, similar in consistency to cream cheese, which is used in a variety of ways in the Levant. Labne is thickened by removing water, and whey and thus protein is often removed, so that Labne looks more like quark.
Among other things, in parts of Arab cuisine it is served as a mezze in the form of small balls pickled in olive oil ( Labaneh Makbus ).
Manufacturing
Labaneh is made from Laban or, in the home kitchen, from natural yoghurt . The laban is salted, spread out on a cloth and tied. In this form it is drained for 10 to 12 hours.
To make the Labaneh Makbus , the Labaneh Makbus is formed into small balls after dehydration and placed in olive oil along with cloves of garlic , herbs such as rosemary , oregano and tarragon , chilli peppers and onion pieces . The pickled Labaneh balls have to steep for a day, after which they can be kept for about six months.
Individual evidence
- ↑ a b c d Fadi Alauwad: Hayati - Syrian local cuisine. 1st edition. Edition Michael Fischer, Igling 2017, ISBN 978-3-86355-837-6 , p. 18.
- ↑ a b Bettina Matthaei, Mohamad Salameh: Mezze - The world of Arabic starters. 3. Edition. Gräfe & Unzer, Munich 2014, ISBN 978-3-8338-3606-0 , p. 57.
- ^ A b Barbara Lutterbeck, Jürgen Christ: Orient - cuisine and culture. 8th edition. Gräfe & Unzer, Munich 2012, ISBN 978-3-7742-2790-3 , p. 131.