Label
All
0
Clear all filters

Labne / labneh

Appears in
Fusion: A Culinary Journey

By Peter Gordon

Published 2010

  • About

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.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title