Arabian Creamy Yogurt Spread (Labana) Recipe

Learn how to make Arabian Creamy Yogurt Spread (Labana) / Recipe

Cuisine Introduction

Labana, also known as yogurt spread, has a soft cream cheese texture. It is widely sold readymade in the Arab Gulf countries and in large cities in North America. It seems that wherever the Arabs emigrate Labana follows them. Zanakeel Laban, which consists of Labana formed into balls and preserved in olive oil, is a good way to preserve Labana for long periods.

Both forms are simple to prepare and are excellent appetizers and fillings for sandwiches. Labana is great spread on toast. A delicious way to serve the Labana or Zanakeel Laban is with a dish of olives and freshly cut vegetables on the side. These along with a good hot loaf of Pita Bread make for a true and traditional Arab breakfast. From the days of my childhood until the present it has been my favorite early morning food.

The bag used to hold the yogurt to drain off its excess liquid should be a medium-size fine-weave white cotton bag that can be purchased in any kitchenware department Or, even better, you can improvize at home by cutting a white cotton pillowcase down to the size needed to make your own bag. Any type of plain yogurt can be used, though the more fat the yogurt contains the tastier the Labana and Labana Balls will be. However, if using a lower fat yogurt, the healthier the Labana and Labana Balls will be.

Methods

1. To prepare the Labana: Place the yogurt in a medium bowl and stir in the salt. Pour the seasoned yogurt into a small fine-weave white cotton bag and tie with a string.

2. Suspend the tied bag over a receptacle for 2 days, allowing the water to drip out, or until the contents are firm Or you can place the yogurt in a triple or quadruple-layered pouch made with cheesecloth that is gathered together at the top with a string. Remove the Labana from the bag and place them in a small bowl.

3. Cover and refrigerate and use as needed. To serve, remove required amount then spread evenly on a small plate. Sprinkle with a little of the za’tar and the olive oil just before serving

Recipe Name And Quantity

Yield: Makes 1 cup (225 g) Labana or about 20 Labana Balls

Prep time: 10 minutes

Drying time: 2 days

4 cups (1 kg) store-bought or Homemade Plain Yogurt

3/4 teaspoon salt Za’tar, to sprinkle on top

Extra-virgin olive oil, to drizzle on top