Laban and Labne

How to make yogurt and yogurt spread.  Full disclosure - I have not made this. But the recipe comes from Lisa Mael so it must be good.

Laban

Ingredients:
2 quarts whole milk
1/4 cup yogurt starter

Directions:

1. Place milk in saucepan and heat to 185 degrees. Remove from heat and cool to 106-109 degrees.

2. Place the starter in a small bowl and add some of the cooled milk and stir to combine. Then add that mixture to the saucepan of milk and combine thoroughly.

3. Pour mixture into a covered container and keep in warm place for 6-10 hours, until set.

4. Cover with paper towels to absorb the whey and make a thicker yogurt. Place in refrigerator once set. Replace paper towels until desired thickness.

Labne

Ingredients:
1 quart yogurt
3/4 to 1/2 teaspoon salt

Directions:

1. Combine yogurt (laban) and salt in a bowl, then pour into colander lined with a wet, well wrung out cheesecloth.  Bring up the sides of the cheesecloth, twist and tie closed.

2. Either suspend the cheesecloth or place a weight over the cheesecloth filled with yogurt and leave in colander to drain in refrigerator overnight.

3. Remove the cheesecloth. The yogurt should now have the consistency of soft cream cheese.

Baba Ghanoush

Here's another Lisa Mael recipe to use as a spread. It's especially good with her Lebanese talame bi zaatar.

Ingredients:
2 eggplants
1/4 cup prepared tahini
juice of 1/2 lemon
1 teaspoon salt
1 clove garlic, mashed
1 tablespoon extra virgin olive oil
paprika and chopped fresh or dried parsley

Directions:

1. Rub eggplant with olive oil and pierce with a fork. Roast at 450 degrees until very soft.

2. Open the skin of the eggplant and remove the flesh.  Place the flesh into a colander and sprinkle with salt. Place a plate over the flesh and place a weight on top to press the bitter juices from the eggplant.

3. Once drained, add eggplant, tahini, lemon juice and olive oil to a food processor. Process mixture until combined and add salt to taste.

4. When ready to serve, place baba ghanoush in a bowl, drizzle top with olive oil and lightly sprinkle with paprika and parsley. Serve with pita and olives.

Hummus bi Tahini (From Lisa Mael)

This is particularly yummy with Lisa Mael's Lebanese talame bi zaatar. Or you can take the easy way out, cut up some pita bread, and toast it the bread to make pita chips.  It's also good with fresh vegetables and olives.

Ingredients:
1 15-ounce can of chickpeas, drained
1 clove of garlic
1/4  cup prepared tahini
1/4 cup water
Juice from 1/2 lemon
2 tablespoons extra virgin olive oil, plus more for topping
1 teaspoon salt
paprika and chopped fresh or dried parsley for garnish

Directions:

1. Put everything except the topping and garnish into a food processor or blender and combine until smooth.  Taste and adjust lemon juice, tahini and salt.

2. Before serving, place hummus in a bowl, drizzle the top with olive oil and lightly sprinkle with paprika and parsley.

Now, wasn't that easy?