Labaneh

In the old days when fresh milk was not readily available, labaneh was processed into a thick paste, shaped into balls and preserved in olive oil. That was the way I got used to eating it at my grandmother’s. Although I have always preferred the fresh variety, every once in a while I get an urge for preserved labaneh and indulge my greed by spreading it on toasted whole-wheat bread, the closest version to my grandmother’s tabun bread.

Whichever way you serve labaneh, you can be sure that the plate will be wiped clean within a few minutes of serving it. So always be sure to have some back-up for seconds. Spread the labaneh on a plate forming an edge with the back of a spoon, drizzle olive oil and add a herb of your choice, fresh or dried: mint leaves, thyme, rosemary or basil. Serve with sliced tomatoes and cucumbers on the side.