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Apr 22, 2010 08:03 PM

Dana Middle Eastern Yogurt???

Tell me about Middle Eastern Yogurt. Is it thick and tart like Greek yogurt? The Hiller's in my hood has the Dana brand, and I am curious. Thanks in advance.

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  1. In canada whatever I've purchased tastes exactly like your regular supermarket yogurt.

    Back home, I'm used to sheeps milk yogurt which is more slimey than anything texture with a strong sheep smell and hit on sourness. It does yield a nice thick layer or cream on top of it which is collected and eaten with bread.
    In Pakistan I enjoyed the buffalo yogurt, which was very good and rich.

    I'd say try it and see how it is.

    3 Replies
    1. re: BamiaWruz

      Thanks for the heads up on tasting like regular supermarket yogurt. I guess I will buy one of the smaller containers to do a taste test. Is Middles Eastern Yogurt eaten as a treat with things like honey or is more commonly eaten as a savory dish (i.e. with bread like you had written)?

      1. re: Charlie Tokyo

        I've never eaten it with honey back home, it's always eaten with bread as a savoury breakfast or dinner. I eat mine with rice dishes too, maqlubah, meat and rice, chicken and rice, kabab and rice, mujadara. It's a common side with rice.

        I don't even like my yogurt sweet, or any fruit in it because I'm not used to that. My mother on the other hand who grew up in the west used to put sugar in hers and my sister followed - though I always thought it was disgusting!

        The top fatty layer of the boiled milk, or yogurt, it's 2 inches thick or so full of full cream fats is generally eaten savoury or with jam/date syrup/honey/anything you like. Scooped up with bread.

        I can't speak for the entire middle east as it's such a big region with different traditions/food but I can speak for what I saw/got used to from the people of Iraq.

        Lebneh or Labna is a popular mezze food too, and easy to make. I add salt to the yogurt and mix it well, then layer a strainer with paper towel and put the yogurt in, 24 hours later all the water would have been strained through and you're left with a thick yogurt.
        Put a layer on a plate and drizzle with olive oil, eat with fresh flat bread. Yum!
        You can find lebneh balls in oil at middle eastern stores too, I find them stronger though and not as creamy. Still very savoury with herbs and stuff in the jar. Great with olives and as a sandwich (used to love it for school!)

        Yogurt is important in making a drink, whisking it with water and adding salt, sometimes ice. It's a cold drink we drink with our meals.

        I also like to add fresh mint, lemon juice to some and make a dip for dolma (rice filled grape leaves) or a sauce that goes over the oil version (no tomatoes in the filling)

        I add a spoonfull of yogurt to creamy mushroom soups too, to give it a twist. Also there is mansaf, a jordanian yogurty soup that is made of dry yogurt (or fresh) and eaten over rice and meat, with lots of fried nuts.

        Eating bread dipped in tahini and molasses (normally date) or honey is a sweet breakfast treat, some people dip seperately (like me) and some mix together. It's like peanut butter and jelly!

        1. re: BamiaWruz

          BamiaWruz thanks for the complete response.