Labnéh (Yoghurt Cheese)

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I make this cheese at least twice a month. It is clean, refreshing and it feels so good making a cheese sandwich with home made cheese 🙂

To make Labnéh you’ll need:

1 (175 gms) container 3% Balkan style yoghurt
2 tsp salt

Directions

– Add salt to yoghurt , stir to combine.
– Line a sieve with about 4 large coffee filters,place sieve over a large bowl. Spoon yoghurt into centre of sieve.

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– Cover with plastic wrap and let yoghurt drain overnight.
– Transfer cheese into a sealed container. Keep unused portions in fridge . Discard excess water.

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– Garnish cheese with your favourite herbs, I always serve it with Nigella sativa and olive oil.

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Enjoy !

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Tahini Yoghurt Dip

Regular tahini dip is made with water, I use yoghurt to give it  creamy texture, and add some sourness that goes well with the vinegar. This crowd-pleasing dip is great with veggies or with pita chips.

Tahini Dip

To make Tahini Yoghurt Dip you’ll need:

1/2 C tahini paste
2 Tbsp plain yoghurt
1/4 C water
2 Tbsp white vinegar
1 tsp ground cumin
1/2 tsp salt,paprika
1 Tbsp olive oil.

Directions

– Combine tahini paste and yoghurt in a medium bowl, add vinegar and mix.
– Add water little by little while whisking . (you may add more water for thinner consistency)
– Season tahini with spices.
– Drizzle olive oil on top.
– Garnish with fresh parsley.
– Enjoy.

Bissara (Fava Bean Dip with fried onions)

Bissara is a popular Egyptian dish made with fava beans. Lebanese version of bissara is made with chickpeas , Moroccan version is made with dried sweet peas. Enjoy it as a main dish served with pita bread and green onions, or as a dip with pita chips.
Great for Meatless Monday dinner!

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To make Bissara you’ll need:

1 C dried fava beans
Half a bunch ecah coriander,parsley and dill, chopped
2 large onions, chopped
2 cloves garlic, minced
1 1/2 tsp salt
2 tsp ground cumin
1 tsp dried coriander.
1/2 tsp pepper

1 Tbsp dried mint

Topping

1 large onion, cut into half moons
2 Tbsp olive oil

Directions

– In a medium bowl, cover fava beans with cold water.soak for 4 hours or overnight , change water at least twice.

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– Drain fava beans ,set aside to prepare your herbs.

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-Put beans in a medium sauce pan, add herbs, onions, and garlic.

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– Pour enough cold water to cover beans and vegetables.
– Add spices,and mix to combine .
– Bring to a simmer and cook on low-medium heat until beans are soft, about one hour. Add 1 cup water if needed to keep beans covered.
-When beans are done add dried mint.
– Using a slotted spoon, transfer bean mixture to a blender or food processor ,discard remaining liquid,blend to reach a puréed consistency.
-To serve top with fried onions (recipe down).

Fried onions:

Heat oil in pan, add onions,fry till caramaliezed, take care not to burn.
Dry on paper towel.

Serve Bissara with pita bread and lemon wedges.

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Enjoy.

Quick Shrimp Cocktail

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This cocktail is so quick  and easy to make, and it’s refreshing in hot summer days .

There’s no need to add extra salt to the cocktail ,as  Worcestershire  gives it  fairly amount of salty flavor.

Squeeze some lemon juice just before serving , add a dash of  hot sauce  for a spicy kick.

Ingredients

3/4 C Mayonnaise( I use Hellmann’s)

1/4 C chili sauce

1 Tbsp Worcestershire sauce

1/4 tsp ground black pepper (optional)

220 gms cooked shrimp, shells removed

Juice of half a lemon,

Lemon slices to serve.

Directions

Mix mayo,chili sauce and Worcestershire sauce in a bowl

Add shrimp, lemon juice , black pepper  and mix.

Chill for half an hour.

Serve topped with lemon slices .