shuna lydon

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« SF Knife Skills Class: February 17, 2008 | Main | if you don't know who you are this will confuse you. »

06 February 2008


I make lebne at home sometimes. But when I don't have patience for the draining time I buy it at the Pakistani stores along San Pablo. I prefer to make it myself as I know what the source was, how old it is, etc...

It is yummy. I've never used it for desserts, but it's good with pita, onions and olives.

Imake my own with a good quality yogurt. I've never used it in desserts bu I do soemtimes use it as a spread on bread with fruit preserves.

Mmmm... lebneh (or labneh, as we say in Hebrew)! I shall have to come by Sens and try some lebneh-centric dishes. My favorite way to eat lebneh is sprinkled with za'atar, drizzled with peppery olive oil, and mopped up with a piece of warm lafa (the huge, soft flatbreads traditionally cooked on inverted metal "woks" over an open fire by Bedouin women). Goes great with Armenian cucumber slices on the side and a glass of hot mint tea. Mmmmm.

Shuna- I adore lebne and my favorite way to eat it is with a spoon. When I can part with it, a few spoonfuls whipped into Mousseline buttercream makes it tangy and light and the perfect topping for cakes spiced with cardamom or my new favorite spice: kala jeera.
Diane & Barbara- How do you make lebne? Is it simply drained yogurt? It seems sweeter and the brand that I buy (Pinar)describes it as fresh cream cheese.

My dad (he's Lebanese - which is where it originated I believe) used to make it for me when I was a kid and we ate it every day for breakfast. I now believe that my ability to eat any kind of food - anywhere on the planet - without any adverse affects - comes directly from its yummy goodness. I have a theory that Western kids have higher levels of food allergies/sensitivities because they aren't exposed to ripened cheeses early in life - and therefore aren't able to develop healthy digestive systems.

I have only had labneh that I made myself using Diana Henry┬┤s recipe from her Crazy Water, Pickled Lemons. She has got a recipe for bulgar and spinach pilaf with labneh and chilli roast tomatoes tha is just soo good!She suggests that you slice the labneh into wedges and drizzle w/ honey or a honey and flower water syrup and serve w/ peaches mangoes or oranges. Yum! Or form into little balls and roll into paprika or chopped herbs, then put into a jar and cover w olive oil, perfect for meze.

Lebne! I like to just sprinkle it with zaatar and eat it with pita and olives, or mix the zaatar into it and use it as a dip, or roll it into little balls. All of which I think was covered by previous commenters because I am behind on my reading again.

I was introduced to Lebni around 15 years ago from a co-worker who made it from scratch. It takes a while to make and told me where you can buy it and it is just as good if not better!

It can be found at the Mediterranian Market on Fulton Ave in Sacramento and also found it at a European Market & Bakery in Carmichael called Kolobok.

I've been toasting pita bread and using the Lebni sprinkled with mint breakfast.

For lunch and sometimes even a light dinner, I chop tomatoes and cucumber with some olive oil and sprinkle with mint and stuff pita bread that is coated with the Lebni on the inside and a little on top. Big time "Yum".

I have only had lebne one way:
Lebne stirred w/ a little salt. Place lebne in a thin layer in a pie place or other flat dish. Generously sprinkle dried mint and kalamata olives over. Last thing is to drizzle w/ good olive oil and eat it w/ pita bread (home made is really the best.)

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