Labneh

I’ve been reading up on Somali cuisine to become more familiar with their culture; since in MN, specifically in Saint Paul/Minneapolis, we have the largest Somali population in the U.S. I’m pretty positive that unless you grow up in a Somali household, most Minnesotans and non-Somali Americans in general, couldn’t tell you one thing about Somali cuisine. There’s been a lot of uninformed xenophobia, prejudices, and bigotry toward Somalians in this country over recent years. And for what? Because too many people don’t take the time to educate themselves about what might seem as different, but is really the same as everyone else once you get to the root of humanity. It is the reason why I started Stoned Soup; to educate about culture through food. I believe that labneh can build that bridge, because it is that damn good and easy to make.

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Labneh

Labneh is the East African equivalent of a cream cheese spread, but made with yogurt. You will need to use a full fat Greek yogurt for the best results. The yogurt is tied up in cheesecloth and suspended over a pot, left to hang for a day to rid of excess moisture. What you get is super thick yogurt with a cream cheese consistency. Mix in some salt and you have labneh. It is typically eaten for breakfast or for a snack; usually spread on bread.

There are a variety of toppings that can go on top of labneh. The one in my recipe has sumac, pomegranate seeds, and basil; drizzled with olive oil. Nuts and honey is another popular combination. Another way labneh is prepared is to mix it with herbs, roll into balls, and store in olive oil.

Prep Time10 minutes mins

Hanging Time1 day d

Course: Breakfast, Snack

Cuisine: Somali

Keyword: breakfast, East African, snack, Somali

Author: Alex Gorgos

Equipment

• cheesecloth
• metal skewer
• deep pot

Ingredients

• 2 cups full fat Greek yogurt
• 1/2 tsp salt
• sumac
• pomegranate seeds
• basil chopped
• olive oil

Instructions

• Place the cheesecloth over a bowl. Scoop the yogurt into the center.
  
• Tie up the cheesecloth tight. Push a metal skewer through the knot of the cheesecloth and suspend it over a deep pot; making sure that it doesn’t touch the bottom. Refrigerate for 24 hours and allow the excess liquid to drain.
  
• The next day, untie the cheesecloth. The yogurt’s consistency should be thick like cream cheese.
  
• Scoop out the thickened yogurt. Season with salt.
  
• Place a 1/2 cup smear of the labneh on a small plate. Sprinkle with sumac.
  
• Top with pomegranate seeds and chopped basil. Drizzle with olive oil. Serve with crusty bread or crackers.