Reem Assil's Labneh | Link TV
Reem Assil's Labneh
Looking for the perfect dip with pita bread or fruits? Labneh, a Middle Eastern dish made from strained yogurt might be the answer to your prayers. Made of yogurt strained through cheesecloth then drizzled with olive oil and za'atar, labneh has about half the fat and calories of regular cream cheese and can be used as spread on bagels, dip for fruit and vegetables ... just in case that pita bread isn't handy. Here is James Beard-nominated chef Reem Assil's recipe.
Yield: 3 cups
8 cups of yogurt
1 tsp of salt (Reem uses kosher salt)
Extra virgin olive oil
* You will also need a piece of linen, muslin or several layers of cheese cloth for straining
More Migrant Kitchen recipes
1. Place a large colander in a sink.
2. Line the colander with a linen, muslin towel or several layers of cheese cloth.
3. Pour yogurt into lined colander.
4. Pick of the edges of the towel and tie the top. Hang from kitchen sauce to drain for 24 hours, strain liquid. Alternatively place colander over deep bowl and strain in fridge overnight.
5. To serve, spread labneh in a bowl and drizzle with extra virgin olive oil, za'atar spice and fresh mint. Eat with warm pita or fresh veggies for dipping.
Connect with Link TV
The Yurok people care for all of their family members, and their kin — including condors and salmon — reciprocate the care.
Places like Taylor Yard give us a window to explore ways to balance the city's critical needs for green space, livable space and climate change strategies.
All around the United States is a 100-mile border zone where one can be searched and one's things seized. Policies way beyond what the constitution allows is regularly implemented. Artists drew on select sites. Here's what they realized.
Created by policymakers in the 1940s, the border zone extends 100 miles inland from the nation’s land and sea boundaries and houses nearly two-thirds of the U.S. population. It's also where the 4th amendment rights of the people have been subverted.
- 1 of 63
- next ›
The Jewish Delis of Los Angeles serve an important role for connecting heritage to food. Discover the delis that make up the fabric of Los Angeles life.
Rooted in the traditions of Japanese sake brewing, Sequoia Sake works to resurrect an heirloom rice in California and pioneer the young but growing craft sake movement in the U.S.
Inspired by the traditions of generations of Mexican women and combining regional heirloom ingredients from across Mexico, Claudette Zepeda-Wilkins takes a huge risk to elevate the cuisine in her hometown.
With the rapid gentrification of the neighborhood, the face of the country’s oldest Chinatown is changing while a younger generation holds on to the traditions and flavors of the past.
Two extraordinary women of Palestinian descent, Reem Assil and Lamees Dahbour, use food to bring their misunderstood homeland closer to Western tolerance and acceptance.
- 1 of 4
- next ›