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The Horror of Life Without Labaneh

Good labaneh is easily one of the best things about being Jordanian. Starting the morning with labaneh dipped in delicious local olive oil and freshly-made pita bread is the recipe for a happy day. Or a labaneh sandwich toasted on Seb with cucumbers and fresh mint. Or medium-fried eggs with labaneh on the side. Definitions of joy.

Labaneh really is very important. It’s almost up there in terms of importance with jobneh beida, and just a bit above zaatar. I’ve said this before and I’ll say it again, but jobneh beida (white cheese), labaneh (strained yogurt), and zaatar (thyme) are the three resources that stop the Levant from self-imploding, especially in light of our lack of more useful resources.

I don’t know how I came upon this Wikipedia page today about strained yogurt, and I am not sure of how correct it is. But it horrified me. Brothers and sisters from the Levant and Greece, it seems like we’re the only people lucky enough to enjoy labaneh as a solid part of our culinary tradition. The rest of the world is missing out.

Or maybe labaneh is the cause of trouble?


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1 Comment

  1. super devoika

    Tell me about it. I love labaneh. Now I make it at home.
    I remember I was amazed to know that my Egyptian flatmate had never heard or tried Labaneh or Zaatar. Like seriously!
    Anyways, in Australia now they try using labaneh on their cooking shows. But I rather they don’t. They do it all wrong.

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