Labne (Mast-e-kisei)
Okay we’re getting into a series I’m going to call “Dips for Days” or “Dollops of Dip” or “Dip-ity-do-dah” or … something. Basically, dips are happening.
I know I’m Rice Queen on YouTube, but I may have been a Dip Queen first. I love a Middle Eastern Dip. A colorful dip. All my parties tend to feature at least three types of colorful dip. Beet hummus (hot pink) sun dried tomato muhammara (orange), herby feta dip (green), they’re all going to be making their way into this project eventually.
Okay, so more to the point for today - one of my favorite Middle Eastern ingredients, used across the region, is Labne. If you haven’t enjoyed it before, it’s a thick, almost cheesy yogurt that can be used as a spread, a dip, a side dish, or a cooling agent with spicy foods. Alternatively, you can consume it by the spoonful while you stare into your fridge, deciding what to eat next (me).
In Farsi, Labne is called Mast-e-Kisei. This translates directly to “bagged yogurt”, though the true meaning is “strained yogurt”. It’s thusly named because in order to get the thick and cheesy texture of Labne, whole milk yogurt is strained in cheese cloth or linen, and in the Persian kitchen tradition, tied like a bag and hung from something to encourage the whey-filled water to strain from the yogurt. For our purposes, we’ll use a colander to create the bag effect.
This process is so easy, it only requires some whole milk yogurt, cheese cloth or a clean linen dish towel, a colander and mixing bowl to strain the yogurt for 24-36 hours.
Vegan friends, fret not - I’m working on a cashew based variation, just need to work out the amount of hydration necessary. Will link to that in an upcoming newsletter.
Ideas for how to use Labne:
Add a dollop to the side of a plate of food. That’s it. It’s that yummy.
Spread a generous amount in place of cheese, hummus, or any other spread when making yourself a sandwich or a wrap. For a Persian Style wrap, grab some Lavash, spread some labneh, toss in some fresh herbs like Dill and cilantro, thinly slice some Persian Cukes, and add some lemon grilled chicken or chickpea fritters and wrap it up!
Mix with some Harissa as a pairing for falafel, lamb meatballs, or crudite veg.
Puree with a roasted beet for a pretty-in-pink dip. Top with za'atar and olive oil.
Mix with a bit of honey and top with fresh fruit for a dessert-y vibe.
Ingredients
One 32 ounce (2 lb) container of Whole Milk Yogurt (Plain - not Greek)
1/2 tsp salt
Equipment
Lots of cheese cloth or a clean linen dish towel
Colander
Mixing bowl, atop which your colander will be resting. The mixing bowl will capture the strained water from the yogurt.