This Middle Eastern dish belongs in your fridge.
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How to make Labneh
Serious Mealtimes / Amanda Suarez
A plate of labaneh drizzled with olive oil and sprinkled with za’atar takes me back to my childhood when I couldn’t stand the stuff. It was often served as one of those last-resort meals when there was nothing else to eat – there was always a container of labaneh in our fridge. For me it was boring but my mother who grew up in the Middle East could eat it every day.
Not so long ago while I was sick with antibiotics and looking for a probiotic food to eat I came across the familiar sight of a jar of ARZ labaneh in the supermarket so I decided to give it another try. When I got home I spooned some onto a plate drizzled olive oil over it sprinkled sea salt over it and scooped a little up with a piece of toasted sourdough bread. My first bite was a surprise – why had I so quickly dismissed labaneh when I was younger? The pure dairy flavour enhanced by the fruity olive oil I had sceptically poured over it salty and tangy at the same time was irresistible; instead of memories of bland meals with nothing else to eat I found this simple plate of cultured dairy comforting and familiar but also very very tasty – really very tasty indeed – to eat.
