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Archive for May, 2011

Labneh

labneh and olives

This labneh, or yogurt cheese as it is sometimes called, was served with the chickpea tagine that I last posted. All it really is, is yogurt strained for about 5 hours or overnight. The whey drips out and what you are left with is a lusciously thick and creamy cheese. It’s a great way to add a rich accent to otherwise vegan meals, and a tasty alternative to other dips for crudités and crackers.You can flavor it with any herbs you like. I love adding chives or dill but it is also delicious seasoned simply with and a drizzle of olive oil.

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