As a Lebanese person who always watches your videos, I was honestly surprised to see how well informed you are, you literally got it all right. Thank you for shedding a light on our culture, you couldn’t have done it any better. Sahtein.
As a Lebanese-American, I very much appreciate you bringing this simple, yet, classic breakfast item. Your accuracy in describing everything was spot on. Love this channel!
@@sadwaifu lol this argument. I'm not opposed to immigration to the USA. I'm just opposed to arabs coming to western countries and getting citizenship easily when westerners are unable to get citizenship in arab countries, no matter how long they've lived there or if they were born there.
botladola that’s most countries in the world, and you realise Arabs do it to other Arabs as well right? Americans and Westerners aren’t special when it comes to this.
I lost my shar pei not to long ago and your video just bought me back fond memories off him. He use to love being in the kitchen with me whenever i was making food. He was always curious of any food but his particular favourite was any kind of cheese.
I grew up in a very rural and isolated area of the US and was not exposed to Lebanese food growing up, and now I practically eat Labne daily. Thanks to you for making shows like these that expose people to new food and new cultures. I can't believe Labne and (good) olive oil is actually healthy for you. It's almost too good to be true.
Kenji, I love these really simple recipes. Even if you think it might not be worth sharing, it teaches us lots and lots about cultures and foods we’ve never heard of. Plus, it makes it less intimidating for us to go try it ourselves!
When you break the bread off- we call it a cat's ear - so you make the bread in a cat's ear shape. Something else I do recommend you try using your ovens outside is make a zaatar/labneh/cheese "pizza" - look up a recipe for manakeesh
Hey Kenji! I'm Armenian and have been eating labne just like this my whole life. Just last year in the depths of covid snacking (and drinking) I tried labne topped with lao gan ma chili crisp and ... let's just say I highly recommend it
One of my great friends's in College was half Kuwaiti, and he introduced me to this. He used to make tomato, cucumber and this Labne mixture in pita wraps as well, freaking delicious!
Thanks for this Kenji! I’m part Lebanese and my great grandma brought over all the know how for dishes 100 years ago but labne wasn’t on the rotation, we are from a small town in Ohio so it was likely due to availability. Thanks for adding !!
You should try making zaatar or cheese manakeesh in the ooni oven that would be amazing!!!! It’s a breakfast staple in Lebanon, Palestine Jordan and Syria
So happy to see you use these ingredients, Kenji! I am a fan of yours and have learnt much from your videos. Growing up in Lebanon, my mum always made labneh. It is simply strained yoghurt. You hang a cheese cloth filled with yoghurt over the kitchen sink and let it drain overnight.
Oh wow, had no idea what the real blend of Za'atar looked like - thank you! I bought a bottle of it from McCormick - their organic or gourmet line, but...it doesn't have sumac as an ingredient. Instead lemon oil and peel? It is good but maybe not authentic. I live outside Baltimore so McCormick spices of course are easy to get and I've been trying to find sumac to make my own blend. Wish I knew of a Lebanese market. I have never seen labnah sold in a carton here. I may check in some of the many predominately Asian food stores - many have different nationality sections - Indian, etc. Thank you so much for this!
Question for you, I’ve had labne probably a thousand times but I feel like this labne looked more like laban. I’m used to it being a bit thicker. What do you think?
@@cookiedough2987 Well i notice that the Labneh in lebanon is a little thicker, but i buy the same brand labneh he is using in the video. still an amazing taste!
Since you've been doing a lot of flat bread recipes in the form of pizza and now you brought up the great combination of Zaatar and olive oil, maybe consider making a Manakeesh recipe soon 😁
I can never seem to make manakeesh at home right. I grew up buying it from my local Lebanese bakery and it's just never the same, it's either not chewy enough or not sour enough.
@@samuel88andrews yeah, I haven't attempted it too many times, but it never came out very good at home. If Kenji actually does see this and makes it, maybe he can give us some advice with his food science wisdom on how to make it better lol.
@@oqasho. I have a roccbox and I spent a year making pizza in it before it ever dawned on me to try manakeesh. I remember being in Lebanon and my grandma giving me our family's zata'ar mix to take down to the baker across the street (and above the gas station) to have the baker put on ou his dough and fire it in the oven. Other than that manakeesh, the one I make in my roccbox is the best I have ever had. 100% Kenji should show off a recipe for it, as the dough is way quicker to make than a neopolitan pizza dough, and it shows that home pizza ovens are anything but uni-taskers.
I have to say, these videos have gotten me through the whole covid-19 quarantine. Thank you so much for posting them. I've learned. I hope that you continue them, in some format.
Honestly we usually just make our labneh by straining yoghurt through a cheesecloth (or a cloth diaper tbh). It's not kefir, but it's close enough. I've actually never heard of labneh made woth kefir
Te best way to enjoy zaa'tar: have a bowl of zaa'tar, a bowl of olive oil, dip the surface of a piece of bread in the oil (either the inside of a pita or a bit of white bread, something absorbent), then press the oily bread onto the zaa'tar to get a thick layer of it stuck on the bread and oil, enjoy.
I love this so much, it's part of my culture so it's awesome to see it being spread ❤️ it's an awesome dish, so simple but oh so good. Also not refered to as a Lebanese cheese usually, but referred to as a yoghurt derivative usually :)
I just like how discerning Jamon (sp?) always is with food; give it a sniff, wait, then eat. Meanwhile in my house if I drop a paper clip it's at serious risk of being eaten by an excited dachshund.
This is so good! I managed to buy Zaatar in 0.5 kg tubs, both Lebanese and Palestinian varieties. It’s not an overwhelming taste, but it’s so aromatic and delicious! It was a great tip to mix the labneh well before serving. A twist I made to the recipe was to add a ring of honey around the plate to add a hint of sweetness. I better make a big stash of this stuff, while I can;) It’s so versatile!
I love Zaatar - grew up on it being Lebanese. It's so hard to find good quality and tastes so good. Zaatar bread is also delicious. edit: Kenji - the way we do it is we just open up the natural pocket in the pita, and grab a scoop of labne like a pac-man.
I just bought a new cutting board. I know nothing about how to keep its surface in good shape. can you talk a bit about cutting board maintenance sometime? Mineral oil? Bee's wax? Thanks!
you never seize to impress, and labne is not made of kefir, it's acutlly a dried yoghurt, or less moisture. we add some salt to yoghurt and put it in a cloth for a few days until it's the preferred thickness some go further and make it really soild, this way they turn it to ball shaped and store it in flavored oil
Also important because a couple of days ago was Nakba Day - the day marking the expulsion of Palestinians from their land and the razing of Palestinian homes and villages. In addition to the number of Palestinian refugees and expatriates who fled to the surrounding countries, Lebanon, Palestine, Jordan, Syria comprise a broad region with shared cultural practices (such as food, music, clothing, and dance). Of course, no one spot can claim ownership to a dish like this - which is widespread across that whole area (known in Arabic as Bilad al-Sham, or in English, "Greater Syria") - but its ingredients are often highly localized. Dairy/Labneh from one farmer, that village's olive oil, a family's particular za'atar blend (which is an immensely personal recipe), and break from the corner bakery. The point that I'm trying to make is that the meticulous process of putting together labneh wa za'atar - most likely for family or a gathering of friends - is that it is a process of cultural memory and and an embodied recreation of home. You, Kenji, are doing this in honor of your friend, who does so in memory of his home and family -- and this weekend many Palestinians-in-diaspora and/or under occupation are doing similar acts of celebration, but also mourning.
Couldn’t agree more! We must always remember the indigenous Palestinians and their food, and not let Palestinian food and cuisine be culturally appropriated as Israeli!
Yeah! We must not forget our brothers who started war when offered peace, lost it, and crying about it withou doing any step forward for peace for decades!
@@yusefkhan1752 i am not hateful, hatefulness for jews all over the world brought the idea of living together in Israel, some other people were hateful so here you have your nakba. Sorry to bother you with the fact that we can finally defend ourselves. Anyway lets enjoy kenjis vids which are great and show a lot of foods from various cultures.
Jesus Christ what is this a history lesson. That is 5 mins of my life I can't get back. Oh Yeah Jeremy knows something about his culture. Give him a sucker. It was just a simple recipe you turned it into a family reunion.
hell yeah! Lebanese! So excited to see this. Love you Kenji! (Also, for the pronunciation, it can be more "lebney" (with the ehh after the L) instead of "labney" (i.e. an aah)).
There are some less fluffy, pocketless pitas in Greek cuisine. Usually the style served with souvlaki work pretty well for scooping labneh, hummus, etc.
The beauty of lebanese food. We are lazy people when it comes to food. Some of our best food is so simple. I am very happy you are getting Lebanese Zatar. The stuff made in Australia and the USA is not as good. Alot of them use Citric Acid and alot less sumac to try save money but have that tang.
is labneh cheess better for this recipe? ive never had Lebanese cuisine but intrigued to try this one, seems fairly easy to make. if labneh cheese is better, i will try to buy that or if it doesnt make much of difference from using kefir yogurt, i will just use kefir
hey Kenji! I was wondering if you (or anyone else in the chat) could tell me where you shop for your groceries since there are many ingredients that you use that are quite hard to find at my local Ralphs
I bought Lebanese Zaatar blend on Amazon but don't know how to use it beyond apparently on toasted pita with oil. D: Can I use it for hummus? It's the first spice blend I've tried and had no idea what to do with, way more earthy and leafy
Lol I have a za'atar bush and sumac shrub in my backyard.. you got all of it right tbh. I like to make Labneh from scratch tho, way better, but take a while.
Buy greek yogurt, strain it in the fridge for 12-24hr and bam labne better than store bought. Also you should grab some of that zaatar and mix it w oil and spread it on an extra pizza dough and cook it in your pizza stove.
You should try making your own! This brand is too soupy and lacks that tart/tangy taste traditional labneh has. I've never had it made from kefir before but I would taste as good too! Personally, I like my labneh to be of a rather thick consistency, almost cream cheesy. Helps create small domes where the olive oil can safely rest in, then spread zaatar all over and eat with pita and cucumbers!
Not gonna lie. When you toasted the bread on the gas fire, I knew it was legit. Though I've never stirred labni in the container. I just scoop it out and deal with it. I'm gonna try that
Hey Kenji I noticed you had a Weber Charcoal grill but don't have any videos using it. Any chance you can show us some grill / smoking recipes? Would love to see some!
Now that I watch it again I am reminded that I had seen that video. I was thinking of Venezuelan arepas because I had just had one at Quiero Arepas here in Denver and it blew my mind. So delicious.
Cool, I think we should petition to get Kenji the Lebanese passport now. I think only thing missing is a video showing us how he prepares Lahme Naye and Sawda Naye.
@@emmmo115 no idea , but he usually shows it attached to his head. In the past video or 2 before , he had one attached to the pan. Can't remember which recipe but I think it was egg related maybe
Kenji, you have have * labneh with za'atar * been making pizzas all of the past two weeks Come along a little further and make mana'eesh with zatar and labneh!!!!!
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
As a Lebanese person who always watches your videos, I was honestly surprised to see how well informed you are, you literally got it all right. Thank you for shedding a light on our culture, you couldn’t have done it any better. Sahtein.
I know right? No pretentious or "exotic" talk.
Roman Polak exactly
As a Lebanese-American, I very much appreciate you bringing this simple, yet, classic breakfast item. Your accuracy in describing everything was spot on. Love this channel!
Can you piss off back to Lebanon please? Thanks.
@@botladola lmao where are u from then? if you are not native american, u should go back to your country aswell
@@sadwaifu lol this argument. I'm not opposed to immigration to the USA. I'm just opposed to arabs coming to western countries and getting citizenship easily when westerners are unable to get citizenship in arab countries, no matter how long they've lived there or if they were born there.
botladola that’s most countries in the world, and you realise Arabs do it to other Arabs as well right? Americans and Westerners aren’t special when it comes to this.
Fuck off you piece of shot
I lost my shar pei not to long ago and your video just bought me back fond memories off him. He use to love being in the kitchen with me whenever i was making food. He was always curious of any food but his particular favourite was any kind of cheese.
I grew up in a very rural and isolated area of the US and was not exposed to Lebanese food growing up, and now I practically eat Labne daily. Thanks to you for making shows like these that expose people to new food and new cultures. I can't believe Labne and (good) olive oil is actually healthy for you. It's almost too good to be true.
Nothing healthy about Labne. Full of fat and very low in protein. That much olive oil is not healthy either. I eat it daily as well. LOL
Kenji, I love these really simple recipes. Even if you think it might not be worth sharing, it teaches us lots and lots about cultures and foods we’ve never heard of. Plus, it makes it less intimidating for us to go try it ourselves!
When you break the bread off- we call it a cat's ear - so you make the bread in a cat's ear shape.
Something else I do recommend you try using your ovens outside is make a zaatar/labneh/cheese "pizza" - look up a recipe for manakeesh
Hey Kenji! I'm Armenian and have been eating labne just like this my whole life. Just last year in the depths of covid snacking (and drinking) I tried labne topped with lao gan ma chili crisp and ... let's just say I highly recommend it
Trying this tomorrow morning I have high hopes 😅
My mom used to make me labne sandwiches with dried mint and cucumber on Syrian bread for when I had an upset stomach. It works super well.
Oh sounds so refreshing. I like my labne with honey on a toasted slice bread (a little bit healthier alternative to butter+honey) It's delicious!
Bless your mother
One of my great friends's in College was half Kuwaiti, and he introduced me to this. He used to make tomato, cucumber and this Labne mixture in pita wraps as well, freaking delicious!
Thanks for this Kenji! I’m part Lebanese and my great grandma brought over all the know how for dishes 100 years ago but labne wasn’t on the rotation, we are from a small town in Ohio so it was likely due to availability. Thanks for adding !!
But it's just strained yoghurt? Super easy to make
You should try making zaatar or cheese manakeesh in the ooni oven that would be amazing!!!! It’s a breakfast staple in Lebanon, Palestine Jordan and Syria
Agreed !! I always wondered how manakeesh would turn out if you’d use a Neapolitan pizza dough / technique for the cook. Give it a go kenj
So happy to see you use these ingredients, Kenji! I am a fan of yours and have learnt much from your videos. Growing up in Lebanon, my mum always made labneh. It is simply strained yoghurt. You hang a cheese cloth filled with yoghurt over the kitchen sink and let it drain overnight.
Loved it! would like to see you make more middle eastern and greek food!
Love how meticulously you plated the labneh that way which is very common with products of this consistency like hummus too.
👍
Oh wow, had no idea what the real blend of Za'atar looked like - thank you! I bought a bottle of it from McCormick - their organic or gourmet line, but...it doesn't have sumac as an ingredient. Instead lemon oil and peel? It is good but maybe not authentic. I live outside Baltimore so McCormick spices of course are easy to get and I've been trying to find sumac to make my own blend. Wish I knew of a Lebanese market. I have never seen labnah sold in a carton here. I may check in some of the many predominately Asian food stores - many have different nationality sections - Indian, etc.
Thank you so much for this!
I love all dips (and most foods) Middle Eastern. Thanks for posting this. Simple, delicious.
Oh cool, did you rout a phone-holding slot into that cutting board? Genius little idea!
Damn it I was just gonna say that
It's been like that
I noticed that. It's a cool idea lol
If you're looking for one, Food52 has a cutting board with a built in phone holder! 👍🏼
Hijabs and Aprons thank you! What a helpful reply
Done just like my grandmother. Well done. The trick is warming up the bread just right.
I'm Lebanese and I really enjoyed this video, love your content!
Question for you, I’ve had labne probably a thousand times but I feel like this labne looked more like laban. I’m used to it being a bit thicker. What do you think?
@@cookiedough2987 Well i notice that the Labneh in lebanon is a little thicker, but i buy the same brand labneh he is using in the video. still an amazing taste!
Ma Man, a quintessential middle eastern breakfast dish or anytime snack!
Yusef Khan ✊🏼 ma man!
Jamon warms my heart. Such a gentle giant.
Since you've been doing a lot of flat bread recipes in the form of pizza and now you brought up the great combination of Zaatar and olive oil, maybe consider making a Manakeesh recipe soon 😁
I can never seem to make manakeesh at home right. I grew up buying it from my local Lebanese bakery and it's just never the same, it's either not chewy enough or not sour enough.
@@samuel88andrews yeah, I haven't attempted it too many times, but it never came out very good at home. If Kenji actually does see this and makes it, maybe he can give us some advice with his food science wisdom on how to make it better lol.
@@oqasho. I have a roccbox and I spent a year making pizza in it before it ever dawned on me to try manakeesh. I remember being in Lebanon and my grandma giving me our family's zata'ar mix to take down to the baker across the street (and above the gas station) to have the baker put on ou his dough and fire it in the oven. Other than that manakeesh, the one I make in my roccbox is the best I have ever had. 100% Kenji should show off a recipe for it, as the dough is way quicker to make than a neopolitan pizza dough, and it shows that home pizza ovens are anything but uni-taskers.
use diastatic malt - i use it for lahmacun - ull get the texture that ur looking for
I have to say, these videos have gotten me through the whole covid-19 quarantine. Thank you so much for posting them. I've learned. I hope that you continue them, in some format.
Honestly we usually just make our labneh by straining yoghurt through a cheesecloth (or a cloth diaper tbh). It's not kefir, but it's close enough. I've actually never heard of labneh made woth kefir
Yup, Palestinian here, we strain yoghurt as well
Te best way to enjoy zaa'tar: have a bowl of zaa'tar, a bowl of olive oil, dip the surface of a piece of bread in the oil (either the inside of a pita or a bit of white bread, something absorbent), then press the oily bread onto the zaa'tar to get a thick layer of it stuck on the bread and oil, enjoy.
Jamón is the epitome of class
The ultimate dad cooking!!!! Love the kid's in the background! It's my home on the weekend 😂
Thank you for teaching me new foods I would have never known about. Looks absolutely delicious!
I hate that I laughed at "Lab-yay for Labne" haha, the dad jokes are rubbing off on me
second dog of kenji
I love this so much, it's part of my culture so it's awesome to see it being spread ❤️ it's an awesome dish, so simple but oh so good.
Also not refered to as a Lebanese cheese usually, but referred to as a yoghurt derivative usually :)
I just like how discerning Jamon (sp?) always is with food; give it a sniff, wait, then eat. Meanwhile in my house if I drop a paper clip it's at serious risk of being eaten by an excited dachshund.
This is so good! I managed to buy Zaatar in 0.5 kg tubs, both Lebanese and Palestinian varieties. It’s not an overwhelming taste, but it’s so aromatic and delicious!
It was a great tip to mix the labneh well before serving.
A twist I made to the recipe was to add a ring of honey around the plate to add a hint of sweetness.
I better make a big stash of this stuff, while I can;)
It’s so versatile!
Just made this! It was so good! I couldn’t find Labne so I used Fage yogurt and it worked great!
the way Jamon took the food melted my heart
Kenji puts on camera on his head
Shabu: this guy is about to give me some food
🤣
So I'm getting an Ooni in a few days and I can't wait to see how you cooked the naans!
I love Zaatar - grew up on it being Lebanese. It's so hard to find good quality and tastes so good. Zaatar bread is also delicious.
edit: Kenji - the way we do it is we just open up the natural pocket in the pita, and grab a scoop of labne like a pac-man.
that's it!
Come to the South we have alot and good quality
Pac-man is a great analogy, it made me chuckle 😅
I just bought a new cutting board. I know nothing about how to keep its surface in good shape. can you talk a bit about cutting board maintenance sometime? Mineral oil? Bee's wax? Thanks!
walnut oil
And if you go to Jordan, you can try several different types of Labaneh!! It’s so good!
you never seize to impress,
and labne is not made of kefir, it's acutlly a dried yoghurt, or less moisture. we add some salt to yoghurt and put it in a cloth for a few days until it's the preferred thickness
some go further and make it really soild, this way they turn it to ball shaped and store it in flavored oil
You are changing my life one video at a time.
During the 1950s I had Labne for breakfast almost 7 days a week. Love it still.
So awesome to see you so knowledgeable about Lebanese food/dishes. Please make manakeesh next!
Kanji: Starts cooking
Shabu: 0:31
on TOP of it
I make sandwiches with labne, olive oil, zatar, cucumber, tomato, mint, salt, pepper, and lemon juice, either on French bread or flat bread.
Try doing Musakhan
, you will like it !
✌🏽
Also important because a couple of days ago was Nakba Day - the day marking the expulsion of Palestinians from their land and the razing of Palestinian homes and villages. In addition to the number of Palestinian refugees and expatriates who fled to the surrounding countries, Lebanon, Palestine, Jordan, Syria comprise a broad region with shared cultural practices (such as food, music, clothing, and dance). Of course, no one spot can claim ownership to a dish like this - which is widespread across that whole area (known in Arabic as Bilad al-Sham, or in English, "Greater Syria") - but its ingredients are often highly localized. Dairy/Labneh from one farmer, that village's olive oil, a family's particular za'atar blend (which is an immensely personal recipe), and break from the corner bakery.
The point that I'm trying to make is that the meticulous process of putting together labneh wa za'atar - most likely for family or a gathering of friends - is that it is a process of cultural memory and and an embodied recreation of home. You, Kenji, are doing this in honor of your friend, who does so in memory of his home and family -- and this weekend many Palestinians-in-diaspora and/or under occupation are doing similar acts of celebration, but also mourning.
Couldn’t agree more! We must always remember the indigenous Palestinians and their food, and not let Palestinian food and cuisine be culturally appropriated as Israeli!
Yeah! We must not forget our brothers who started war when offered peace, lost it, and crying about it withou doing any step forward for peace for decades!
@@yusefkhan1752 i am not hateful, hatefulness for jews all over the world brought the idea of living together in Israel, some other people were hateful so here you have your nakba. Sorry to bother you with the fact that we can finally defend ourselves. Anyway lets enjoy kenjis vids which are great and show a lot of foods from various cultures.
Jesus Christ what is this a history lesson. That is 5 mins of my life I can't get back. Oh Yeah Jeremy knows something about his culture. Give him a sucker. It was just a simple recipe you turned it into a family reunion.
@@tormentedsoul7852 True to your name, but I respect you for being so public about your pain.
Kenji, you gotta try Manakeesh next!! Cheese and Zaatar Manakeesh the most popular.
Glad I'm not the only who does this to warm up pita and other breads 😂 2:56
Can you try making a manoushe in one of your pizza ovens? That classic labneh spread is a favorite dip or filling
“Sometimes I do it one way, sometimes I do it the other” ~ Kenji; chef, rebel, man-about-town
hell yeah! Lebanese! So excited to see this. Love you Kenji!
(Also, for the pronunciation, it can be more "lebney" (with the ehh after the L) instead of "labney" (i.e. an aah)).
Ha! Doesn’t even have Za’atar 7?!?
There are some less fluffy, pocketless pitas in Greek cuisine. Usually the style served with souvlaki work pretty well for scooping labneh, hummus, etc.
I need an episode with just dad jokes, Shabu and Jamón
The beauty of lebanese food. We are lazy people when it comes to food. Some of our best food is so simple. I am very happy you are getting Lebanese Zatar. The stuff made in Australia and the USA is not as good. Alot of them use Citric Acid and alot less sumac to try save money but have that tang.
Surprised to see how traditional this is! haha in my Palestinian home this is how we plate labaneh and heat the bread.
is labneh cheess better for this recipe? ive never had Lebanese cuisine but intrigued to try this one, seems fairly easy to make. if labneh cheese is better, i will try to buy that or if it doesnt make much of difference from using kefir yogurt, i will just use kefir
Za'atar 1 through 6?
Sumac A through C?
What do these mean?
What do the numbers after Sumac and Za'atar mean?
This is the best breakfast combination in lebanon 👌
haven't ventured much into this kind of cuisine but that does look delish
3:00 I've been waiting for this tortilla/pita ever since you started posting again
Just had this yesterday! One of my favorite snacks
One of my favorite dips/spreads.
Shabu was very busy, until Kenji starts chewing ❤️
hey Kenji! I was wondering if you (or anyone else in the chat) could tell me where you shop for your groceries since there are many ingredients that you use that are quite hard to find at my local Ralphs
What up KENJI!!!!!! Love your videos man! Very informative, educational and extremely delicious!!!!!
I bought Lebanese Zaatar blend on Amazon but don't know how to use it beyond apparently on toasted pita with oil. D:
Can I use it for hummus? It's the first spice blend I've tried and had no idea what to do with, way more earthy and leafy
Love your video, I will try making this too
Have you tried making a cheesecake with labneh? It's OMG
Oh my god my mom does it and it's amazing. It's a bit sour but it goes well with lemon.
Tommy Salami it’s similar to greek yogurt but more sour and it’s spreadable
I'm Lebanese and never heard of a cheesecake made with labne. Doesn't sound good 🤢
@@souna889 listen man you got to try it. Use some lemon peel and vanilla extract. Just skim off the water thats on top.
@@souna889 its not from lebanese cuisine, its from Turkey. Just search 'labne kek' and youll see plenty of results
Lol I have a za'atar bush and sumac shrub in my backyard.. you got all of it right tbh. I like to make Labneh from scratch tho, way better, but take a while.
Do you know of another yogurt that would work. My grocery store doesn't have that Labane yogurt/"cheese"
That's how we finish off chappatis to make them open out like a ball,essentially separating the layers .
6:55 " I kinda want to fill up the well " so does everyone else chef!
Do I need to have seen Zataar 1 through 5 in order to enjoy Zataar 6?
Buy greek yogurt, strain it in the fridge for 12-24hr and bam labne better than store bought. Also you should grab some of that zaatar and mix it w oil and spread it on an extra pizza dough and cook it in your pizza stove.
You should try making your own! This brand is too soupy and lacks that tart/tangy taste traditional labneh has. I've never had it made from kefir before but I would taste as good too! Personally, I like my labneh to be of a rather thick consistency, almost cream cheesy. Helps create small domes where the olive oil can safely rest in, then spread zaatar all over and eat with pita and cucumbers!
Yum!
And i was thinking of making zaatar mix all by myself 😅 thanks
I really want to see Kenji's setup
Lab-yay, lol. Looks delicious and I love that it is so easy
Not gonna lie. When you toasted the bread on the gas fire, I knew it was legit. Though I've never stirred labni in the container. I just scoop it out and deal with it. I'm gonna try that
Hi Kenji, Where do you buy the labne and the other ingredients here in the Bay Area? I dont think I have seen them in the groceries I shop at.
Aladdin market in Hillsdale.
@@JKenjiLopezAlt Thank you! Im gonna check it out tomorrow
Hey Kenji I noticed you had a Weber Charcoal grill but don't have any videos using it. Any chance you can show us some grill / smoking recipes? Would love to see some!
Zaatar is Arabic for thyme. Here, it's a blend of dried thyme, sesame seeds and sumac.
That’s not a perfect translation, you still need the hyssop to make it zaatar
Hey Kenji! Would love to see an arepas recipe!
Search my channel I have one from a few weeks ago.
J. Kenji López-Alt awesome! Thank you 🙏🏼
Now that I watch it again I am reminded that I had seen that video. I was thinking of Venezuelan arepas because I had just had one at Quiero Arepas here in Denver and it blew my mind. So delicious.
I learned a lot of words from this video.
I wish I had a Lebanese roommate to send me spices
Cool, I think we should petition to get Kenji the Lebanese passport now. I think only thing missing is a video showing us how he prepares Lahme Naye and Sawda Naye.
try making manakeesh
Yesss
Yaayy I have all the ingedients
Did you make that cutout for your phone, or was it already there??
It was always there
Which olive oil is this one?
Is he filming with a gopro?
what camera does he have?
Yes, go pro
@@hugitkissitloveit8640 you know which go pro
@@emmmo115 no idea , but he usually shows it attached to his head. In the past video or 2 before , he had one attached to the pan. Can't remember which recipe but I think it was egg related maybe
Kenji, you have have
* labneh with za'atar
* been making pizzas all of the past two weeks
Come along a little further and make mana'eesh with zatar and labneh!!!!!
I've seen recipes with oregano, marjoram, thyme and even a touch of cumin. Is the staple just oregano and then just adjust to your own tastes I guess?
Beauty in simplicity
I was hoping you would do your own labneh .
Do you know any Moroccan food Kenji?