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Syrian Style Labneh

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Labneh from this recipe
1 1/2 tsp ground cumin
1 1/2 tsp dried spearmint
1/2 tsp Aleppo pepper or chili flakes
1 1/2 tsp sea salt
Olive oil, to taste

Put your cloth lined colander and bowl into the fridge overnight (after you’ve let it drain for 12-24 hours. Make sure there is enough room in the bowl to catch the liquid. We don’t want a mess in your fridge. The next day, remove the yogurt from the cheesecloth into a clean bowl. It should be firm enough to form somewhat decent balls at this point. If not, drain it more. Mix in the cumin, spearmint, pepper and sea salt. To serve, fill a shallow bowl with about 1/8″ of olive oil. Grease your hands and form balls a bit smaller than a golf ball. Arrange in the dish, and garnish with roughly chopped parsley or cilantro.

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1 comment

1 Raleigh Cupe { 06.30.16 at 4:02 am }

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