Labane - dairy
Posted by : Rina Perry
For years I have prepared this recipe. We simply love it as a side dish
with any kind of salads it is simply delicious with a good fresh bread, or
We are always talking about "Israeli Gourmet". I don't believe we do have
it yet.......We copy a lot from our surrounding neighbors, even our great
Israeli Chefs are influenced from the French Cuisine, Italians, the
Balkans, etc. So when everone says "Israeli Salad" which means, tomatoes,
cucumbers, bell peppers, onions, olive oil and everything cut very small
pieces, you can say , it is Arabic too, or from the Balkans.,
What I know of from reading the news papers, that the Israeli Chefs are
still looking to find an Israeli Gourmet.
The Labane is one of the dishes that most Israelis adopted, and grew up on
it. Like I was.
Source: My sister Chaya
1-1/2 Liters Yogurt (1% or 3 % fat)
1/2 Teaspoon Salt
2 Tablespoons Olive oil
Juice from 1 lemon
Olive oil to cover the Labane
Put a sieve that is covered with thin cloth over a big bowl.
In a another big bowl, put all first 4 ingredients. Mix well and pour
into the sieve. Cover it and let it stand for about 12 hours.
I leave it overnight.
If the cheese looks a bit soft, tie the cloth loosely and let it hang over
a basin for another 8 - 10 hours.
Fill about 1/2 a glass container with olive oil.
With wet or (as I do) with oiled hands, create small balls and put them in
the glass container. If you need to add more olive oil do so, until the
cheese is covered. On top of all, I sprinkle some za'atar [a Middle-Eastern
spice; recipe for za'atar substitute in the groups archives. --rh].
Cover/close the container.
During summer I keep it in the fridge, even if the olive oil tends to
thicken and turn cloudy. In wintertime, you can leave it on the counter.
I take from the container only the small portion that I want to use, and
the rest I keep in its container.
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