A quick and easy flatbread made on the grill gets topped with za'atar, and plenty of it!
'labne' on Serious Eats
Today the ritual is unheard of—who has the time for teatime? Certainly not me, but the notion is extremely enticing. I made these sandwiches because it was turning bright green outside and I'll have company over for Easter brunch next week; it felt like perfect timing for something light and elegant.
Note: Start this recipe with a whole, unsliced sandwich bread loaf, such as Pullman, and slice the bread about 3/16 inch thick for delicate tea sandwiches. Labne is a yogurt cheese, available at many specialty markets. If you can't find...
Yvette van Boven, author of Home Made, likes to use her labne for these cocktail hour ready Seasoned Labne Balls in Olive Oil by rolling them in an aromatic blend of herbs and chiles and letting them soak in good olive oil. Herby on the outside and mildly tangy within, these little yogurt balls make for genius snacks either on their on or spread onto toasted triangles of pita.
Labne is a Lebanese cow's milk cream cheese made from yogurt. It's less tart than American cream cheeses but it's ridiculously unctuous. While delicious with sumac all on its own, I wanted to add some texture and nutty sweetness with...
This Greek yogurt gelato is fantastic, rich, and tangy, with just the slightest hint of lemon and a wonderfully thick, rich texture reminiscent of the yogurt itself.