What is it?
If you like Greek yogurt, then you’ll love labneh (lob-nay). This delicious Middle-Easternstyle strained yogurt is lightly salted and even thicker than Greek yogurt.
How to choose:
For now, labneh is a specialty item in the United States; look for it in Middle-Eastern markets and natural foods stores. (At a recent specialty foods trade show, we noticed an increase in its availability, which may well translate into wider distribution in the near future.)
How to prep:
Also known as labne, lebna, or labaneh, it’s typically garnished with olive oil, crushed dried hot chile, and dried mint, and served as a dip for pita bread or vegetables. Stirred into soups and sauces, it adds a tangy creaminess. And it’s thick and rich enough to use in place of sour cream as a topping or in recipes. Try paring it with roasted eggplant and tomatoes for a satisfying lunch.
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