Labaneh with walnut and mint

Labaneh with walnut and mint: A creamy and healthy delicacy

Labaneh is a traditional specialty rooted in the culinary culture of many regions, being an essential dish for breakfast and dinner. This walnut and mint labaneh recipe is not only incredibly tasty but also packed with nutrients, adding a burst of flavor to your meals. I invite you to discover the simple steps to prepare this creamy delight, which will quickly become one of your favorite dishes.

Preparation time: 20 minutes
Draining time: 10-12 hours
Total time: 10-12 hours and 20 minutes
Servings: 4-6

Required ingredients

- 2 liters of fresh pasteurized milk
- 3 tablespoons of natural yogurt
- 1 tablespoon of salt
- Extra virgin olive oil (for serving)
- A piece of muslin cloth (or a strainer)
- ½ cup of walnuts (approximately 100g)
- 2 tablespoons of fresh green mint leaves
- 2 crushed garlic cloves (or 1 teaspoon of garlic powder)
- Salt to taste

Preparing the yogurt (laban)

1. Heating the milk: Start by heating the milk over low heat in a large pot. It’s important to stir occasionally to prevent the milk from sticking to the bottom of the pot. When the milk reaches boiling point, remove it from the heat and let it cool slightly until it becomes warm (about 40-45 degrees Celsius).

2. Adding the yogurt: In a small bowl, mix the 4 tablespoons of warm milk with the yogurt. This will help activate the beneficial bacteria in the yogurt. After homogenizing the mixture, pour it into the pot with the remaining milk and stir well to ensure the yogurt is evenly distributed.

3. Fermentation: Transfer the mixture into a glass or clay container. Cover it with a lid or a clean cloth and place it in a warm spot (for example, in an oven turned off with the light on) for 6-8 hours. This process will allow the yogurt to thicken.

Preparing labaneh

4. Draining the whey: After the yogurt has set, mix it well with the salt. Then, place it in a piece of muslin (or a strainer) and tie it tightly. Hang the muslin from the tap of the sink or a stand, allowing it to drain the whey for 10-12 hours. This step is essential for achieving a creamy and consistent labaneh.

5. Mixing the ingredients: Once the whey has drained, transfer the labaneh to a bowl. Crush the garlic cloves in a mortar or use a garlic press. Roughly grind the walnuts in another mortar or with a grinder. Add the garlic, crushed walnuts, chopped mint leaves, and mix everything well. Adjust with salt to taste.

Serving labaneh

6. Presentation: On a plate, make a depression in the center of the labaneh and pour extra virgin olive oil generously. Garnish with walnut halves and a few mint leaves for an attractive appearance.

7. Serving suggestions: Labaneh can be enjoyed with Arabic bread, cucumbers, carrots, or with a side of olives and fresh tomatoes. You can tear the bread into small pieces and shape them into a scoop, making it easier to serve the labaneh from the plate.

Practical tips

- Calories and nutritional benefits: Labaneh is rich in protein and calcium due to the milk and contains healthy fats from the walnuts. It is an excellent choice for a nutritious breakfast or a hearty snack.
- Vegan option: You can try replacing cow's milk with almond or coconut milk, but keep in mind that the texture and final taste will vary.
- Ingredient care: Ensure you use fresh milk and good-quality yogurt for the best results. The walnuts should be fresh and well-stored to avoid rancidity.

Frequently asked questions

Can I use store-bought yogurt to make labaneh?
Yes, it is recommended to use natural yogurt without additives. Choose one with active cultures for the best results.

How long can I keep labaneh?
Labaneh can be stored in the refrigerator for up to a week in an airtight container.

What other spices can I add?
You can experiment with different spices, such as cumin or paprika, to add a hint of flavor.

Make this walnut and mint labaneh an essential part of your daily meals and enjoy every bite! Enjoy your meal!

 Ingredients: Labaneh is a food that is present almost daily at breakfast and dinner in Arab countries. Hence the great variety of serving. One of my favorite dishes is labaneh with walnuts and mint. We need: - 2 liters of fresh pasteurized milk - 3 tablespoons of yogurt - 1 tablespoon of salt - olive oil - a piece of muslin cloth - 1/2 cup of walnuts - 2 tablespoons of fresh mint leaves - 2 crushed garlic cloves (or 1 teaspoon of garlic powder) - salt to taste