Cripes! This isn't yogurt, it's labna

The subject says it all.

A little mix up in the grocery store has left me with a quart of Dana brand Labna - "Middle Eastern Yogurt Style Spread" instead of yogurt. I've cleverly figured out that it's good to "spread" on things, but I've got a big tub of this stuff to use up, and spreading it on bread isn't going to do it.

If you haven't had it, labna has a taste and consistency somewhere between cream cheese and yogurt. It is cheese made from yogurt after all.

Does anyone have any recipes using labna? Google turns up tons of recipes on how to make it, but not how to use it.

MJ

1. Spread it thinly on a plate in a circular fashion, as you would hummous.
2. Next, pool high-quality olive oil on top, as you would hummous.
3. Lastly, sprinkle with za'atar.

Serve with pita, samoon, etc.

E.M.

I've had labna used in the same fashion as goat cheese in a warm goat cheese salad, e.g. formed into small balls, rolled in herbs, lightly breaded, fried, and served over mixed greens.

If you don't do much deep-frying, I don't see any reason why you couldn't pan fry or bake some formed labna balls.

Best,
Michael / EC

I've bought the labna stuff a couple of times when I'm looking for a tangier yoghurt. It works great as part of the marinade for tikka, and works very well where yogurt is called for in Indian sauced dishes. As it has a higher fat content than most plain yogurt, you get a very creamy dish even without adding cream.

I imagine that it would respond well to a treatment I also give to Greek yougurt: eaten with honey & walnuts slathered over the top. Makes a nice breakfast.....

Giovanna

I think you should open a chain of labna shops in mall food courts called "Cripes, This Isn't Yogurt, It's Labna!"

Thanks for the suggestions, everyone.

Actually, I used to work at a national frozen labna - er yogurt chain as a teen. Maybe I'll get out the ice cream maker.... Hmm, I don't think so

MJ

Labna is also good served warm with a dollop of honey mixed in. There's a greek dessert that's very similar to this.

We dined at Sayat Nova last night with an Armenian friend. The appetizer that was the biggest hit was the Labna dip. So when we saw some in the dairy case at A&G today, we had to pick it up (same brand - Dana - as mentioned above.) Unfortunately, I was so distracted by the Labna, I forget to get the plain yogurt I needed to make garlic-yogurt salad dressing for tonight. I improvised with the Labna and it turned out really good. Salad consisted of mixed greens, grated carrot, chopped plum tomato, sliced Kirby cucumbers, julienned radishes and sliced green onions. For the dressing I used 2 tablespoons Labna, 2 tablespoons low-fat sour cream, 2 tablespoons milk, 1 clove minced garlic, 1 tablespoon lemon juice, 1 tablespoon extra virgin olive oil, salt and pepper to taste. I probably could have used all Labna (omitting the sour cream,) and just added more milk. Mmmmm....Labna.

Sayat Nova
157 E Ohio
http://www.sayatnovachicago.com/

A&G
5630 W Belmont