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
We have forgotten how to be medicine to the land, and to ourselves. The members of Syuxtun Collective are revisiting lost indigenous wisdom of learning and listening, of harvesting and preparing plant medicine in participation with nature.
Exactly 25 years ago, 59% of California voters passed the “Save Our State” initiative, better known as Proposition 187, which called for throwing undocumented children out of schools and hospitals and for teachers and nurses to become de-facto immigration
California’s wildfires have become more destructive and frequent in recent years, leaving behind a profound impact on wildlife.
Traditional watercraft are symbols of cultural identity and heritage that promote healing from the traumatic legacies of colonialism, while also serving as powerful messengers for climate action and social justice.
Jazz Singsanong of Jitlada Thai and Louis Tikaram of E.P. & L.P. transport the palate around the world with the complex flavors of Thai cuisine.
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.
A collective of culturally connected, distinguished chefs (including Ray Garcia of Broken Spanish, Wes Avila of Guerilla Tacos, Carlos Salgado of Taco Maria, as well as Jorge Gaviria of Masienda) push forward the “Alta California” Mexican food movement.
Like carefully selected spices to a classic Indian dish, The Mahendro family contributes something special and significant to their restaurant Badmaash and to the city of L.A.
Echo Park's Tsubaki, Sonoko Sakai, Wild Live Seafood's Seiichi Yokota and Spago Beverly Hills aims to introduce Angelenos to the unique spirit of Japanese hospitality and the culture's deep culinary customs.