Labneh is a thick unsweetened Middle Eastern yogurt, and it gives these bars a flavor and texture between cheesecake and lemon bars. You can find it in many supermarkets and in Middle Eastern ...

This dish uses the high heat of the oven to rid the okra of its moisture and hydrate the brown sugar and spice rub, which cools to a crunchy, crackling shell. It’s served over labneh colored gold by ...

Making labneh is easy and eating it is even easier! Add whatever flavoring you want such as toasted nuts, chopped fruit or honey. Learn how to make labneh with this tangy labneh recipe. Traditionally ...

Labneh will last 3-4 weeks in the fridge. Labneh with Sizzled Scallions and Chile from Alison Roman Mix 2 cups labneh with 2 tsp lemon juice, salt, and pepper. In a medium pan, combine 4 sliced ...

*To make labneh: line a mesh sieve with cheesecloth, and place it over a large bowl. Add a 32 oz container of plain full-fat yogurt to the lined sieve. Cover and refrigerate for at least 8 hours or ...

2 pounds salmon fillets, cut into 1-inch pieces (skin removed, if desired) 2 zucchini, cut into ¼-inch-thick rounds Instructions: To make the kebabs, if using wooden skewers, soak 8 skewers in water ...

1 x 2 lb tub of organic wholemilk, Greek or Homemade Whole Milk Yogurt 1 tablespoon sea salt Clean cheesecloth and some string Incorporate fermented foods into everyday eating with delicious recipes ...

This recipe is from food writer Reem Kassis, who shared corn, eggplant, summer squash and tomato recipes inspired by her childhood in Jerusalem, where many of the Arab world’s culinary traditions have ...

This Sunday night — unusually early due to a leap year in the Jewish lunar calendar — marks the beginning of Hanukkah, the Festival Of Lights, which commemorates an age-old miracle. According to ...

A tub of yogurt is one of our weekly grocery essentials — and for good reason. Its velvety texture alone makes it perfect to enjoy by the spoonful or served alongside fruit, granola and honey. Oh, and ...