Join me on a culinary journey to a Middle Eastern restaurant in Chicago. There, I discovered the delightful flavors of homemade labneh from yogurt. Witnessed the unexpected conflict I found myself in the middle of and how it led me to recreate the delicious dip at home. This easy recipe allows you to savor the tangy and creamy flavors of the homemade labneh from yogurt. Enjoy it with warm pita bread and fresh vegetables for a healthy and satisfying snack!
It was a warm summer afternoon in Chicago. I decided to try out a new Middle Eastern restaurant I had heard so much about. I had always been a fan of Middle Eastern cuisine. So, I was excited to taste the authentic flavors that this restaurant promised to offer. Walking into the restaurant, the aromas of grilled meat, spices, and freshly baked bread greeted me. The decor was simple but elegant, and I could hear traditional Middle Eastern music.
A friendly server who handed me the menu quickly showed me to my table. As I looked through the menu, I noticed many dishes I had never tried before, but I decided to go with the classic lamb kebab with rice and a side of hummus. To drink, I ordered a refreshing glass of iced tea with mint.
While waiting for my food to arrive, I noticed an elderly Iraqi man sitting beside me. He seemed deep in thought, staring out the window, lost in his world. Suddenly, one of the waiters one of the waiters approached him. He seemed to be upset about something. Before I knew it, the two were in a heated argument that quickly escalated into a full-blown fight.
What was happening took me aback and I didn’t know what to do. I didn’t want to get involved, but I couldn’t help but feel sorry for the old man. He seemed to be caught in the middle of a conflict that he had nothing to do with.
As the fight continued, my food arrived, and the waiter served me a plate of succulent lamb kebab with fluffy rice and a generous serving of hummus. I took a bite, and the flavors exploded in my mouth. The meat was tender, juicy, and perfectly seasoned, and the hummus was creamy and flavorful.
Just as I was about to take another bite, I noticed the old Iraqi man looking at me, and he smiled. He then signaled for the waiter to bring something to my table. A few minutes later, the waiter arrived with a small bowl of what looked like thick, creamy yogurt. The old man had made it himself. It was homemade labneh from yogurt.
I had never tasted anything like it before. It was tangy, creamy, and slightly salty, with a hint of garlic and herbs. I asked the waiter where I could get the recipe for this delicious dip, and he told me it was a family recipe.
Initially, I was disappointed that I couldn’t get the recipe, but I didn’t let that ruin my meal. I savored every bite of my lamb kebab and the homemade labneh. As I was leaving the restaurant, I approached the owner and begged him again for the recipe. To my surprise, he refused, but I didn’t let that discourage me.
When I got home, I started researching homemade labneh that is made from yogurt recipes. I found many different versions online, but none seemed like the one I had tasted at the restaurant. So, I decided to experiment with different ingredients and techniques until I developed my version of the recipe.
It took me several attempts, but eventually, I could recreate the delicious homemade labneh from yogurt I had tasted at the Middle Eastern restaurant. It wasn’t the same, but it was pretty close, and I was proud of myself for having been able to recreate it.
My experience at the Middle Eastern restaurant in Chicago was memorable and educational. I tasted delicious Middle Eastern cuisine and learned that sometimes, the best things in life are worth fighting for. Although I didn’t get the recipe from the old Iraqi man, I could recreate it by myself, which made the experience even more special.
Here is how I recreated the homemade labneh from yogurt at home.
Ingredients:
- Whole milk yogurt, 32 oz
- Pita bread – warm
- Za’atar spice (or chopped fresh herbs)
- ¾ tsp of salt
- Early Harvest Extra Virgin Olive Oil
- Sliced vegetables of choice
How to create homemade labneh from yogurt?
- Combine 32 oz of whole milk yogurt in a large bowl with ¾ tsp salt. Stir the mixture until it blends evenly to produce labneh.
- Prepare a large bowl by lining it with a linen towel. Secure the edges of the cloth to form a bowl, then pour in the yogurt mixture. Secure the top edges of the cloth to keep it in place.
- Hang the towel from a kitchen sink faucet for 24-48 hours to let it drain, or use a sieve lined with linen over a bowl. Place the yogurt mixture into the sieve, cover gently, and leave on the counter or fridge for 24-48 hours. The desired outcome of allowing the yogurt to drain is to achieve a thick, creamy consistency that can be easily spread.
- Transfer the thickened yogurt to a serving bowl after it drains for an appropriate amount of time. Sprinkle fresh herbs such as mint, parsley, or za’atar spice to the top of labneh which has been drizzled with extra virgin olive oil to enhance its flavor and enhance its flavor give it a pop of color. The olive oil will impart richness, while the herbs and spices bring
- The homemade labneh, prepared from yogurt, is perfect for dipping warm pita bread and sliced vegetables. Cucumber slices, carrots, and cherry tomatoes are all great options for snacking vegetables. Whatever other veggies you enjoy, they make an ideal snack choice too! The labneh will be thick and tangy, while the warm pita bread and crisp vegetables will provide a nice contrast in texture. Enjoy this delicious and healthy snack!
Thank you for joining me on my culinary journey to a Middle Eastern restaurant in Chicago, where I discovered the delightful flavors of homemade labneh from yogurt. I hope my story has inspired you to try new cuisines and experiment in the kitchen. Remember, sometimes the best things in life are worth fighting for, and even if you can’t get the recipe, you can always recreate it by yourself. I encourage you to try making your own version of homemade labneh and share your experience with friends and family. Thank you again for reading, and happy cooking!
