Labne / labneh

Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

Labne / labneh - a staple of the Lebanese kitchen. Plain yoghurt is mixed with salt, then put into a calico bag and suspended - excess moisture drips off and the yoghurt becomes quite firm. It’s then either rolled into balls and kept in olive oil, or used as a dip or spread for pita bread, etc.

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