"Labaneh" with green coriander and chili pepper

Labaneh with fresh coriander and chili pepper - A refreshing and aromatic delicacy

Preparation time: 10 minutes
Draining time: 10-12 hours
Total time: 10-12 hours (most of the time is waiting)
Number of servings: 6

Introduction

Traditional cuisine is full of treasures, and labaneh is certainly one of them. This recipe for labaneh with fresh coriander and chili pepper is an excellent choice for a fresh, light, and healthy appetizer that can be enjoyed alongside warm flatbreads or fresh vegetables. Labaneh, a strained yogurt, has a creamy texture and a delicious taste, making it an ideal option to add a touch of flavor to your meals.

The history of labaneh is fascinating, with deep roots in the culinary traditions of many cultures. This dish has historically been a way to preserve yogurt, transforming it into a versatile and flavorful ingredient. Today, labaneh is appreciated not only for its flavor but also for the nutritional benefits it offers. It is rich in protein, calcium, and probiotics, making it an excellent choice for a healthy diet.

Ingredients

- 2 liters of fresh pasteurized milk (ideally, use whole milk for a creamier texture)
- 3 tablespoons of natural yogurt (make sure it contains active cultures)
- 1 tablespoon of salt
- Olive oil (for serving)
- A piece of muslin cloth (for draining the labaneh)
- 1 tablespoon of finely chopped chili pepper (for a spicy taste)
- 2 tablespoons of finely chopped fresh coriander leaves (for added freshness)
- 1 teaspoon of toasted sesame seeds (for a crunchy accent)

Making the yogurt (Laban)

1. Start by heating the milk. Pour the 2 liters of milk into a pot and heat it over low heat. Stir occasionally to prevent it from sticking to the bottom of the pot. The milk is ready when it starts to boil, but do not let it boil too hard, as this can affect the final texture of the yogurt.

2. Once the milk has reached the boiling point, remove it from the heat and let it cool slightly. Ideally, it should reach a temperature of about 40-45°C, which is warm to the touch but not hot.

3. In a small bowl, mix 4 tablespoons of the warm milk with the 3 tablespoons of yogurt. This step is important for homogenizing the yogurt and facilitating fermentation.

4. Add the yogurt mixture to the rest of the milk and mix well with a spatula or whisk. Make sure there are no lumps of yogurt left, as these can affect the final texture.

5. Transfer the mixture to a glass or clay container, cover it with a lid, and wrap it in a warm blanket. Let it ferment for 6-8 hours. You can check if the yogurt is ready by a light touch – it should be firm and not jiggle.

Making the labaneh

1. Once the yogurt has fermented and thickened, it's time to turn it into labaneh. Place the yogurt in a bowl and add the salt. Mix well to distribute it evenly.

2. Take the piece of muslin and place the yogurt mixture in the center. Squeeze the fabric and tie it at the end, forming a pouch. Hang it on the faucet of the sink or in a cool place, letting it drain for about 10-12 hours. This step is essential for obtaining creamy and thick labaneh.

3. After the labaneh has drained, transfer it to a bowl and add the finely chopped chili and coriander. Mix well to combine the flavors.

Serving

1. Place the labaneh on a serving platter. For a special touch, drizzle olive oil and sprinkle toasted sesame seeds on top. These not only add flavor but also a contrast of textures.

2. If desired, you can decorate the dish with tangy pomegranate seeds, which not only look wonderful but also add a note of freshness.

3. Labaneh is ideally served with warm flatbreads, fresh vegetables, or even alongside green olives for a rustic appetizer.

Useful tips

- If you want a variation, you can add herbs like dill or basil to change the flavor profile.
- Make sure the yogurt used as a starter contains active cultures; otherwise, the fermentation process will not work correctly.
- You can use the leftover whey to make soup or bake bread, as it is full of nutrients.

Frequently asked questions

1. Can I use skim milk?
- While you can use skim milk, the resulting labaneh will be less creamy. Whole milk is recommended for optimal taste and texture.

2. How can I store labaneh?
- Labaneh stores well in the refrigerator in an airtight container for about a week.

3. Can I add other spices?
- Certainly! You can experiment with crushed garlic, dried mint, or even spices like cumin to add a distinctive flavor.

Calories and nutritional benefits

Labaneh is an excellent source of protein and calcium, beneficial for bone health and the immune system. A serving of labaneh (approximately 100g) contains around 120 calories, making it a diet-friendly option. Due to the probiotics in yogurt, it can help support digestive health.

Conclusion

Making labaneh at home is a simple yet extremely satisfying process. This recipe for labaneh with fresh coriander and chili pepper will not only impress your guests but will also become a favorite among your loved ones. Whether you choose to serve it as an appetizer or as a side dish, this creamy and aromatic labaneh will bring a touch of freshness to every meal. Enjoy cooking!