Wednesday, 11 May 2016

Labneh bil-Toom (Strained yogurt with garlic)

An essential part of our mezze, this is a step up from plain labneh, which is eaten exactly the same way, only devoid of garlic and mint. My preferred way of eating it is for breakfast, with pieces of oven-grilled Arabic bread, their crispy texture balancing out the softness of the labneh. Here in London it's very difficult for me to find satisfactory bread (even in specialized shops it's just not the same, must be the flour), so I bake these homemade crackers instead that I can customize them to my heart's content...


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