Aromatic Labaneh from Jerash

Aromatic Labaneh from Jerash: A Delicacy from the Heart of Bedouin Traditions

Labaneh, also known as concentrated yogurt, is an essential ingredient in the traditional cuisine of certain regions. It has a rich history, cherished by generations, especially by Bedouins, as part of breakfast, dinner, or mezze. In this recipe, I will guide you step by step in preparing the aromatic labaneh from Jerash, which will add a touch of authenticity to any meal.

Preparation time: 15 minutes
Draining time: 1-2 days
Total time: 1-2 days and 15 minutes
Number of servings: 6-8 servings

Ingredients:

For labaneh:
- 2 liters of fresh pasteurized milk
- 3 tablespoons of natural yogurt (make sure it contains active cultures)
- 1 tablespoon of salt
- Virgin olive oil

For flavoring:
- Za’atar (a spice blend)
- Toasted sesame seeds
- Ezkhah (Nigella sativa seeds)
- Chermoula (a flavorful spice mix)

Preparation of labaneh:

1. Heating the milk: Start by pouring the 2 liters of milk into a large pot. Heat it over low heat, stirring constantly, until it reaches the boiling point. Then, reduce the heat and let it cool until it becomes warm, about 40 degrees Celsius.

2. Mixing with yogurt: In a small bowl, combine the 3 tablespoons of yogurt with a small amount of warm milk, mixing well. This will help to homogenize the yogurt. Then, add the mixture to the pot with milk, stirring gently to evenly distribute the yogurt.

3. Fermentation: Transfer the mixture into a glass or clay container, covering it with a lid. Place it in a warm spot, wrapped in a blanket, and let it ferment for 6-8 hours or until the yogurt becomes firm.

Preparation of labaneh from yogurt:

4. Draining the whey: After the yogurt has set, take a piece of muslin and place it in a strainer. Pour the yogurt into the muslin and tie the corners of the fabric, hanging it from the faucet. Let it drain for 1-2 days, depending on how thick you want your labaneh.

5. Seasoning: Once the labaneh has drained, open the muslin and take small balls of labaneh the size of a walnut. These can be rolled in za’atar, toasted sesame seeds, chermoula, or ezkhah, according to your preferences.

6. Serving: Arrange the labaneh balls on a platter or in traditional appetizer plates. Drizzle with virgin olive oil for added flavor. You can accompany this dish with fresh bread or pita, and for a complete meal, add fresh vegetables and olives.

A brief story about the ingredients:

Nigella sativa, known as ezkhah, is a plant with a long history. Its seeds are mentioned in various ancient texts and have been used over time for their therapeutic properties. This gives labaneh not only a unique flavor but also nutritional benefits.

Za’atar, a blend of herbs, is popular in Mediterranean cuisine, having a distinct and aromatic taste. Every housewife has her own secret recipe, making it even more special.

Nutritional benefits:

Labaneh is an excellent source of protein, calcium, and probiotics, contributing to digestive health. Nigella sativa seeds add antioxidants and may have beneficial effects on the immune system and overall health.

Frequently asked questions:

- Can I use soy milk or another type of milk? Yes, but the texture and flavor will vary. Make sure the chosen plant milk has minimal additives.
- How can I make labaneh less salty? Reduce the amount of salt added to the yogurt mixture.
- How long does labaneh last? In an airtight container, labaneh can be stored in the refrigerator for up to a week.

Possible variations:

- Spiced labaneh: Add olive oil and spices like cumin or paprika for a spicy note.
- Fruit labaneh: Serve labaneh with honey and fresh fruits for a sweet and healthy breakfast.

Serving suggestion:

Labaneh pairs perfectly with green or black olives, and a glass of fresh lemonade or mint tea will complete the meal ideally.

Now that you have all the necessary information, I invite you to start cooking! Labaneh from Jerash is not just a recipe, but a culinary experience that will take you through the traditions and flavors of a rich culture. Enjoy your meal!

 Ingredients: 2 liters of fresh pasteurized milk, 3 tablespoons of yogurt, 1 tablespoon of salt, olive oil, a piece of muslin cloth, za'atar, roasted sesame seeds, chermoula