ISRAELI BREAKFAST STAPLES RECIPES: LABNEH
There are few things as wonderful as Israeli breakfast. Like the people themselves, Israelisâ breakfast foods are bold, with assertively tangy flavors, and comprise the freshest ingredients.
For a full Israeli breakfast banquet, serve labneh and hummusÂ with sliced vegetables, but also try them with pickled cauliflower. Its flavors are strong enough to stand up to the spreads.
- 12Â ouncesÂ of your favorite Greek yogurt
- a small pinchÂ of salt
- Â 1/4Â teaspoonÂ fresh lemon juice
- 3Â tablespoonsÂ good olive oil
- 1Â tablespoonÂ za’atar
- Line a fine strainer with a few layers of cheesecloth and set over a bowl.
- 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.
- 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.
- 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 zaâatar. Serve cold, with hummus and sliced vegetables and/or warm pita.