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Showing posts with label yoghurt cheese. Show all posts
Showing posts with label yoghurt cheese. Show all posts

Saturday, September 17, 2011

Perfect Breakfast (part two): Sweet Labneh with Rose Water, Honey, Figs & Pistachios


It's hard to define perfection (as nobody is perfect) but some things can come as close to perfection as we know it. In the fascinating world of  culinary delights many things can be just perfect.
My Savoury Labneh with Mint and Olive Oil was another example that showcases how something so  simple and unpretentious has a life of its own and can become a gourmet experience in itself. 

Simple things aren't bland by any means. Sometimes I find myself craving something as mundane as fish and chips or chicken and (bukhari) rice, the staple food in the Arab world. We turn things "gourmet" by just adding a few extra touches: a surprising combination of spices or an interesting pairing of ingredients. 

I dare say this dish is gourmet by revamping it and boosting its taste with  the delicate flavour of rose water, crunchy pistachios and giving it the soft sweetness of honey and figs. 

Sweet Yoghurt Cheese with Honey, Figs and Pistachios

Type of cuisine: Middle Eastern/Fusion

Preparation time: 12 hours (to make the labneh, if you haven't done so) & 5 minutes for presentation/decoration



 labneh

rose water

honey

crushed pistachios

chopped mint

figs


Method

Mix the labneh with a spoonful of rose water.  Chop the mint, crush the pistachios, slice the figs

To decorate drizzle honey over the cheese & sprinkle the mint and the pistachios  on top. 


As a serving suggestion, I would recommend toasted ciabatta, if you don't have or haven't baked your own fresh tamis. Tamis is a flat Middle Eastern/Afghan bread that goes so well with dips. 
Because I didn't have tamis, I made use of what was handy :) I oven-toasted the ciabatta with a drizzle of extra virgin olive oil and honey. As you can see from the picture below, I spread the cheese on the bread and had the most delicious (fusion, I must say) sandwich ever tasted :) It's a great combination that I urge you to try asap.



A perfect breakfast calls for an unforgettable morning read: Map of Love by Ahdaf Soueif. 


“Is it that happy stretch of time when the lovers set to chronicling their passion . when no glance , no tone of voice is so fleeting but it shines with significance . when each moment , each perception is brought out with care , unfolded like a precious gem from its layers of the softest tissue paper and laid in front of the beloved - turned this way and that , examined , considered.”   

“I'm taken over by this trunk. I'm practically living inside it. When I read the journals I feel as if I'm there, a hundred years ago. I'm putting together the whole picture and I know everything that happened and wasn't written down"

Friday, September 16, 2011

Perfect Breakfast: Labneh with Mint & Olive Oil

If you close your eyes and daydream of a bedouin tent in the middle of the desert, sun-kissed by a ball of fire, you might see the cosiness inside: a simple decor consisting mainly of Iranian-style carpets, cushions, trays of tea and semolina cakes bathed in rose water and loaded with pistachios and nuts. This scene could seem more or less idyllic, but it's certainly very close to reality.  Bedouins do exist as a desert-dwelling ethnic group in the Middle East and northern Africa and they are renowned for their hospitality, generosity, friendliness, and simple lifestyle. 
Breakfast is also defined by its sheer simplicity: labneh with extra virgin olive oil and fresh tamis. 

Labneh is a one of life's delicious treats that I discovered in Saudi Arabia. I have also found it in gourmet Arab traditional shops, but the price is steep. Labneh is sold either as spreadable cheese or in jars: small lebnah balls floating in a sea of rich olive oil. Traditionally, labneh is made of goat's milk; however,  I used rich sheep & cow's milk yoghurt (7% fat) which I strained overnight. In the morning, I used an ice-cream scoop to make labneh balls, drizzled olive oil over them, and sprinkled fresh mint on top. Delicious with fresh ciabatta and a cup of strong Arabica with cardamon!



Rich Strained Yoghurt with Extra Virgin Olive Oil and Crushed Mint

1 kg of 7-8% fat yoghurt

a handful of fresh mint

extra virgin olive oil 

(salt)

Type of cuisine: Middle Eastern

Preparation: 12 hours
Method

As its definition suggests, labneh is strained yoghurt, aka yoghurt cheese. To make labneh you need the following: 

yoghurt

a clean cloth/muslin  

a colander

a plate to keep the excess water

Line the colander with a clean cloth (which you have boiled to kill all possible germs). Pour the yoghurt in the cloth and let it strain overnight.  I used no salt as I wanted to have the option of having sweet labneh as well.

In the morning roll the cheese out of the cloth and store it in tuppeware. It will keep well for a couple of days in the fridge.

To make labneh balls scoop the cheese and place them on the plate. Sprinkle with olive oil and fresh crushed mint. It is absolutely delicious and goes perfectly with fresh bread, tamis or toasted ciabatta, believe it or not. 



Later, I will revamp and transform this delicious savoury dish into a sweet delight. Stay tuned :)

Until then, enjoy these beautiful photos (for which I take no credit) that will put this stunning - but easy - dish on the map.


 Inside a Bedouin Tent

stubbornluddite.blogspot.com


Photographer:Gary Latham  source: http://www.wanderlust.co.uk/
A smoky start to the day as a Bedouin tribesman cooks breakfast at camp near Wadi Razarah

Egypt In the Bedouin Tent Photograph - Egypt In the Bedouin tent 

source: fineartamerica.com

source: http://sakhal.blogspot.com/2011/07/sahara-women-portraits.html