labne

I could eat plain yogurt with just about anything (its a Lebanese thing). If you like yogurt, too, then you have to try labne. Its about the easiest cheese that you can make. We generally buy it pre-made, but I haven't been to the Arabic food store in ages. So, I whipped this up the other day.

It does have a slight yogurt flavor (which I love), and the texture and consistency of cream cheese. I adore mine with a drizzle of olive oil, sea salt, and dried mint flakes that I've crushed between my fingers (specifically). Oh.. and lots and lots of pita bread!

Labne

Ingredient
Plain yogurt

Instructions
Pour plain yogurt into a cheesecloth or thin cotton cloth and tie shut (its easiest if you form yogurt into a ball and tie the bag shut with twine). Place yogurt/cheesecloth package into a colander, and then place the colander into a larger bowl or other container. Cover with plastic wrap and refrigerate overnight. It should be reduced by about half.

lemon + garlic chicken + potatoes

This is a family favorite. My grandma and my mom always made it, and now I do, too. Its simple, but so yummy! If you like lemon, this dish is for you. I served it with tabbouleh.

The last couple of times I made it, the potatoes didn't cook as fast as the chicken. I'm not sure how my mom magically does it. So I'll probably pre-boil them next time. Or use a faster cooking potato. I make it with boneless chicken breasts, but it tastes even better with the bone-in chicken breasts. Freddy isn't always a fan of eating meat off of a bone.


Lemon + Garlic Chicken + Potatoes

4 boneless, skinless chicken breasts, cut into thirds
2-3 lemons
1 clove of garlic, crushed
3 russet potatoes, cut into 1-2 inch cubes
1 teaspoon of paprika
2 tablespoons of olive oil
Italian-style breadcrumbs

Preheat the oven to 375°F. Line the bottom of a casserole dish with the potatoes. Then place the chicken on top. Mix the lemons, garlic, paprika and olive oil and pour over the chicken and potatoes. The bottom should have about 1/2 of an inch of liquid. If not, add more lemon. Sprinkle breadcrumbs over the top and cover the entire dish with foil. Bake for 45 minutes, removing the foil for the last couple of minutes to brown the chicken.

Serves 4.

tabbouleh

When my Uncle Chuck married my Aunt Simone, he also married our enormous Lebanese family, and the cuisine. He never liked tabbouleh, but he promised my grandma that he would try it once a year - just to see if he suddenly likes it. To my knowledge, he still tries it once a year. And, he still doesn't like it. But, the rest of us certainly do! So, here is the "recipe" - though my family generally isn't into measuring anything, so I had a little help from a cook book (modified, of course).


Tabbouleh

1/2 cup medium grind burghul (cracked wheat)
1 medium ripe tomato, diced
1/2 cup finely chopped green onions
1 large bunch of parsley, stems removed, finely chopped
(don't tell my grandma, but I used the food processor)
1 clove of garlic
1 tablespoon finely chopped fresh mint leaves (or 1/2 teaspoon dry mint)
1/4 cup olive oil
1/4 - 1/2 cup lemon juice (fresh! don't even think about using "Real Lemon")
Salt
Pepper

Crush the garlic in the bottom of a large bowl with salt until it forms a paste. Pour the burghul in the bowl and cover with the lemon juice and olive oil - make sure that the burghul is fully covered. Let stand for 15 minutes.

Add the remaining ingredients and mix thoroughly. Salt and pepper to taste.


Serves 4.