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Jun 14, 2007 09:29 AM

Uses for labne

I bought some homemade labne a few days ago at a Lebanese store. What can I do with it besides making a dip of it (Made the one in the Arabesque cookbook)? (or eating it with a spoon?!) TIA!

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  1. Well, all it is, really, is super thick yogurt... it's nice, but I was kind of dissapointed once I realized that.
    A lot of different dips and salad dressing can be created, but you say your not interested in that.
    How about a pasta dish, starting with lots of carmelized onions, cook the pasta, add the labne to the onion mixture, toss with the pasta (save some of the pasta water in case it needs some liquid added) and serve with parm or some other sharp cheese, and/or chopped fresh herbs sprinkled on top.

    1. It's more of a condiment than an ingredient. Goes great with fried kibbe, spread on fresh pita bread, sprinkled with a little honey & pine nuts and eaten w/a spoon, or slathered on cucumber spears.

      2 Replies
      1. re: Hungry Celeste

        We like to spread some labna on a plate, drizzle it with mint oil and eat it with eggs scrambled with diced tomatoes, onions, feta and za'atar or sumac. Served with grilled pita it's a great breakfast. We also spread it on toasted whole grain english muffins and drizzle it with honey, with a good amount of freshly ground black pepper on top. Really good with mangoes and strawberries.

        1. re: zataar

          Oh man zataar, those options sound great!!! Thanks for the suggestions!!

      2. I just tried a bulgur pilaf-y recipe from the 101 cookbooks blog that uses labne (along with spinach, carmelized onions and roasted tomatoes), and it turned out to be very tasty. (Even my husband, who groans every time I bring out the bulgur, approved!) The recipe originally comes from Crazy Water, Pickled Lemons.

        1. My co-worker brought in bagels with labne & doa (awesome middle Eastern spices she buys in Brooklyn). Saw this since I was also researching labne recipies:

          Bedig Margossian's Labne Sandwiches
          Serves 1

          An 8-by-12-inch sheet of lavash (Armenian flatbread) makes a sandwich large enough for lunch. To make smaller sandwiches for an appetizer course, cut the lavash in half (into an 8-by-6-inch rectangle) first. Alternatively, use pita rounds, trimming the edges to make a square, then separate the two layers of the pita to make two squares. The exact proportion of the filling ingredients is not important, but do not scrimp on the labne or olive oil.

          1 8-by-12-inch sheet of lavash (Armenian flatbread)
          1/3 cup labne (see Note) or plain whole-milk Greek strained yogurt or plain whole-milk yogurt drained in a cheesecloth-lined sieve overnight
          Kosher or sea salt
          1/2 large ripe tomato, thinly sliced
          1/4 to 1/3 cup very thinly sliced red onion
          1/2 jalapeno chile, very thinly sliced
          4 to 5 pitted kalamata olives, thinly sliced
          4 to 5 large fresh mint leaves, torn into smaller pieces
          1 tablespoon extra virgin olive oil
          Instructions: Preheat the oven to 350°. Warm the lavash directly on an oven rack until it is pliable, about 45 seconds. You don't want to toast it or it will harden when it cools.

          Immediately spread one side of the warm lavash evenly with the labne. Season generously with salt. Top with the sliced tomato, onions, chile, olives and mint leaves, scattering them evenly. Drizzle with olive oil. Working from a narrow side, roll the lavash like a jelly roll. Serve immediately.

          Note: Labne, or thick drained yogurt, is available at Middle Eastern markets.

          Per serving: 380 calories, 9 g protein, 39 g carbohydrate, 22 g fat (4 g saturated), 10 mg cholesterol, 521 mg sodium, 3 g fiber.