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Labneh. Love it.
Lately I've gotten hooked on Mediterranean food. One of my favorites is labneh, which is a soft cheese made overnight from plain yogurt. I use it instead of cream cheese on a bagel, or as a spread on crackers or crudites, or drop a dollop on fish or vegetables or in soup.
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| First add a teaspoon of salt and some spices or herbs (if desired) to 16 ounces of plain yogurt. |
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| Pour it in cheesecloth and then in a fine mesh strainer to drain in the frig overnight. |
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| I place a bowl on top of the cheesecloth to help press out the fluid. |
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| The fluid which drains out is called whey. It can be added to bones which you're cooking off for soup. |
By the next day, you've got a wonderfully tangy and tasty cheese!
Tasty AND pretty - how much more could you ask for in a salad?
I've been working my way through a marvelous cookbook - The Mediterranean Dish by Suzy Karadsheh. This is one of her tasty dishes:
Rainbow Baby Bell Pepper Salad
- 1 pound baby bell peppers, stemmed and thinly sliced into rings
- 6 Campari tomatoes, quartered
- 2 scallions, trimmed, white and green parts chopped
- 1/2 cup chopped fresh dill fronds
- 2 large garlic cloves, crushed
- 6-8 marinated olives (green or kalamata), pitted and roughly chopped
- 1 teaspoon sumac
- Kosher salt and black pepper to taste
- Zest and juice of 1 large lemon
- 3 tablespoons of extra virgin olive oil
In a large bowl, combine the bell peppers, tomatoes, scallions, dill, garlic, and olives. Sprinkle with the sumac and a large pinch of salt and pepper. Add the lemon zest and juice along with the olive oil, toss, taste, and adjust the seasoning. Best if set aside for 20 minutes or so to allow the flavors to marry.
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