It’s been a while since my last post. But, no worries, I’m back today with a new recipe. My absence from the blog has a simple reason: I was participating in an online/digital training. If you follow me on instagram, you could have noticed it, right? The course I follow is one in photography. Actually, I follow many courses in fact. This in order to improve not only my culinary shots but also others photos.
Thanks to Ruumi Ghent, for the inspiration
Today I offer you a recipe from the Ruumi blog. It is run by Toos who makes great minimalist photos (the way I like them). She’s a food photographer and has recently opened Ruumi in the city of Ghent. It’s a place to share and exchange on vegetable cooking during workshops. I invite you to take a look at her blog and discover her world (in Dutch).
But, let’s go back to our culinary journey. Labneh is a classic mezzo int the Lebanese cuisine. It’s some kind of cheese made from yoghurt. Here, I decorated it with a classic spice from the Lebanese cuisine: the za’atar. It is a mixture of mainly 2 aromatics: thyme and sumac. But there is also sesame in it.
if you’re ready? Let’s go!
Vegan Labneh with za’atar
- A fine sieve
- A cheesecloth
- A bowl
- A lemon squeezer (optional)
- 250 gr soy yogurt sugar-free
- 1 tsp lemon juice to taste
- 2 tsp za’atar to taste
- place the sieve on the bowl
- put the cheesecloth on the sieve.
- add the soy yoghurt onto the cheesecloth
- close the cheesecloth with a rubber band (or pliers) after bringing the 4 corners up.
- Let it rest for a minimum of 4 hours to drain (ideally overnight)
- mix the drained yogurt, lemon juice and spices together
- All that’s left is to taste
If you don’t have cheesecloth, a bulk bag will do just like a nylon stocking. Be careful to check that they are clean before use. And logically, Is suppose, a cotton or linen dishcloth can do the trick too.
Les valeurs sont calculées avec un convertisseur en ligne et sont données à titre indicatif. Elles varient en fonction des ingrédients que tu utilises.