ISRAELI BREAKFAST STAPLES RECIPES: LABNEH

There are few things as wonderful as Israeli breakfast. Like the people themselves, Israelis’ breakfast foods are bold, with assertively tangy flavors, and comprise the freshest ingredients.

For a full Israeli breakfast banquet, serve labneh and hummus with sliced vegetables, but also try them with pickled cauliflower. Its flavors are strong enough to stand up to the spreads.

INGREDIENTS:

  1. 12 ounces of your favorite Greek yogurt
  2. a small pinch of salt
  3.  1/4 teaspoon fresh lemon juice
  4. 3 tablespoons good olive oil
  5. 1 tablespoon za’atar

DIRECTIONS:

  1. Line a fine strainer with a few layers of cheesecloth and set over a bowl.
  2. In another bowl, combine yogurt, salt, and lemon juice. Stir to incorporate. Spoon yogurt mixture into the cheesecloth-lined strainer and fold layers of cheesecloth over the yogurt to cover completely.
  3. Transfer yogurt (and strainer and bowl) to the refrigerator for 12-24 hours. After 12 hours, the yogurt mixture will have thickened into standard labneh; after 24 hours, it will have thickened further, into the extra-stiff labneh that you can buy in tubes at Jerusalem markets. When making it at home, we favor extra-thick labneh.
  4. Remove strained labneh from the fridge, unfold cheesecloth, and transfer labneh to a serving bowl. Use the back of a spoon to make a swirly pattern in the top of the labneh. Drizzle the oil over the labneh and sprinkle with za’atar. Serve cold, with hummus and sliced vegetables and/or warm pita.
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