RFCJ RECIPE ARCHIVE
Posted by : Brian Mailman Shanglesh/Labne - dairy
For our annual New Year's open house, I made an imitation of what is called "Shanglesh." First, I made "labne" by draining 4 quarts of ungelatinized yogurt overnight in a strainer lined with dampened cheesecloth, and when it was firm enough to mold (I understand that this product can be used as is in cooking or just as a plain spread), Mixed in: 4 large cloves of garlic, minced 2 tsp. red pepper flakes 1 tsp. cumin 2 tbsp. lemon juice Then I formed the stiff labne into about 30 two-inch balls, and rolled them to cover in some za'atar Ruth had been so kind to send me. I covered the balls in olive oil and let sit for two days before serving with lemon wedges and pita. If I say so myself, and I do, they went faster than the brie did! B/
