"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Labneh with Pita Recipe

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This recipe for Labneh with Pita, by , is from MLHS Class of 2020 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jaafar Al Balbool

Category:
Category:

Ingredients:  
Ingredients:  
1 c. plain organic fat-free Greek yogurt*
tsp sea salt
1 large whole grain pita
4 tsp. extra-virgin olive oil (divided)
⅛ tsp. freshly ground black pepper
c. of oregano
14 small fresh mint leaves

Directions:
Directions:
In a small bowl, stir together the yogurt and salt. Line a fine mesh strainer with cheesecloth or a triple layer of unbleached paper towels, add the yogurt, fold cheesecloth or paper towels over the yogurt, and let strain while resting over a bowl to collect liquid in the refrigerator for about 8 hours (or overnight).
Preheat the oven to 350F. Spit open the pita into 2 rounds. Using 2 teaspoons of the olive oil, brush both sides of each pita round to coat. Place on a baking sheet. Bake until brown and crisp, about 15 minutes. Set aside on a rack to cool. (Note: If desired, make in advance and, when cool, store in a sealed container at room temperature.)In a small bowl, stir together the strained yogurt (labneh), pepper, and remaining 2 teaspoons olive oil until creamy. Spread the labneh mixture onto the pita toasts. Sprinkle with the mint, and serve.

Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
10 hours
Personal Notes:
Personal Notes:
When preparing labneh one must fell welcoming. If the prepare of labneh is bitter, the dish will come out way too salty and unpleasant. When removing the fresh mint leaves Mama must remove them carefully for they are the most vital taste to the labneh. And, if not picked correctly, it can make the taste of the labneh too gloomy. Labneh is as smooth as Liam Neeson. It's also as great as buying a brand new phone.

 

 

 

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