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4
Easy
By Paul Gayler
Published 1997
Labna, also known as dry yoghurt cheese, is popular throughout the Middle East and can be prepared very simply at home by draining yoghurt through muslin. It makes a useful base for savoury or sweet dishes (see the recipe for Pepper-caramel-roasted Pears) or can be rolled into balls and preserved in oil, as here. If the labna is too acidic for your taste, try stirring in a tablespoon of lightly whipped double cream.