Labneh is a versatile soft cheese that is made from straining yoghurt and used as a tasty dip. In this video, Jordana and myself show you how to make Labneh and use it together with Olive Oil and Za’atar for a tasty combination.
Jordana is Lebanese, I am Italian and we were representing our culture through the Olive Oil and Za’atar. I am soon to marry the love of my life and we wanted to put together a lighthearted video to demonstrate our personalised bonbonerie.
We hope you enjoy xxx
All right. Okay. Welcome to Jordy and Domy’s cooking lesson. [Music] What are we making? All right. All right. We’re making lobney. What the hell is Lney? It’s a Lebanese zip or addition to food. And the reason to why we’re making love is because you’ll see these two things on your table at the wedding. It’s a vial of olive oil and it’s a vial of zata. Now, what the hell is zata? That’s right. It is a Lebanese herb and it’s used for many different things, but we’ll get to that point shortly. But all we do know is that the olive oil is representing the Italian side. The Lebanese side is the zatar. So we’re going to show you a little recipe today for how we could use that to utilize the olive oil and zata together. That’s right. Bringing them two families together like this. Click. [Music] So here’s what you’ll need. You need to make sure you have 1 kilo of Greek yogurt. As Jordy opens that, I’ll show that you need two mixing bowls along with a sie. So, along with a sie as well. And the mixing bowl does need to be tall enough so that the sie doesn’t actually touch the bottom. Um, so then the liquid can drain out, which you’ll see shortly. Uh, make sure you have a whisk, something to mix it with, two tablespoons of water. So, it’s only a little bit, but just two tablespoons. Obviously, your zatar and olive oil. And uh and just a bit of salt which would be one teaspoon is it? Yeah. One teaspoon of salt. So Oh yes. Yes. You cannot forget a paper towel which you need just about two paper towels like this. The rest we can throw away. So actually don’t throw away. Waste is bad. I’m just putting the Greek yogurt into the first mixing bowl. Discard that please. All right. Nice and safely. So, the two tablespoons of water can go just straight into the bowl. And do you want to do the salt, Dommy? Uh, yes. Yes. Y maybe a little. Oh, we can always do with a little bit more. One more. Ready? Yep. Beautiful. All right. Excellent. All right. So, now we give it a good whisk. Put it in. Show as you’re whisking it. Just make sure it doesn’t fall out the bowl. So, we finished whisking our Greek yogurt with the water and salt. Yep. Gave it a good whisk. We’re then going to get our second mixing bowl with our sieve. And like Dommy said at the start, you want to make sure that the sieve um is smaller than what the bowl is because there will be water that will extract from the yogurt. All right. So, one of the most important parts is putting these paper towels on top of the sie. You want to put it so a little bit of the paper towel is hanging out so you can later use it as a handle. And you want to make them overlap to cover as much of the sieve as possible. Next, we will pour in our yogurt right into the middle of the sie. It will just probably move the paper towel a little bit, and that’s okay. Just keep it going into the middle of the sie. And now you want to put it in the fridge for 24 hours to let the liquid drain out. [Music] All right, we’ll see you in 24 hours. Whoa. Can you believe it’s been 24 hours already? Let’s go check the fridge. Let’s go. [Music] All right. Now that we’ve got the love mix, we’re going to check to see that it has drained enough water in the last 24 hours. So, we’ll have a look underneath. quite a lot has drained. If it hasn’t, you can then leave it in the fridge for another 24 hours. So, we’re going to get our serving bowl. We’re going to put the lub meat into the serving bowl ready to enjoy. Going to get the sieve and the lub meat and do a flip like a flapjack. Oh yeah. Take off. Peel off your paper towel and it shouldn’t break. If it breaks, it’s okay. And that’s it. All right. After all that, we have our love. And now we can use our bon bons to combine it all together. How about you get your favorite piece of toast, whatever it’s on, sourdough, wonder why, Lebanese bread. We’re going to go toast something now and show you how we like to enjoy. Woo! Woohoo! So, I’ve lightly toasted my Lebanese bread. And I like to have spread my lni quite generously on the Lebanese bread. Just like this. Spreading it nicely. That looks like that’s a good amount. Then olive oil. Just a light drizzle. Beautiful. Opening the zata. And this is usually Domy’s favorite, but you like to get a pinch. And just sprinkle it on top like that. Oh gosh, that looks beautiful. M. So there you have it. Lovely. Can be used as a general dip, a spread. You can use it with your barbecue. There’s a lot of different uses for it. We love it on our toast with olive oil and zata. But the zata can be also used for some different things. Zata can be used as a part of your salad as a herb to make it a bit more flavorsome or you can use it on your roast vegetables just to give it that little extra flavor. But for us, we just like to eat it this way. Little bit of love me on the cucumber. Cheers. Mhaba. [Music] We got to make sure we speak clear. Mhm. And exciting. Get excited. We’re getting loose. Lucy goose. Lucy goose. We’re just getting ready for the dancing at the wedding. Okay. Goosey goosey goose.
Dining and Cooking