Recipes

LABNEH & TZATZIKI

Labneh, as well as tzatziki can be served as dips with raw vegetables or crackers.

Labneh Dip

1½ part labneh
1 part mayonnaise
Salsa sauce
Salt and pepper
1 or ½ red onion
1 tablespoon vegetable oil

Mix all the ingredients and refrigerate all night

Club House Dip

Labneh
CLUB HOUSE seasoning - La Grille Vegetable
Season to taste

Labneh sandwich

Open a pita bread. On one half, add olive oil and sprinkle with fresh (or dried) spearmint. Add sliced black olives and garlic. Spread labneh on the other half of the pita bread. Add your favourite spices and put the sandwich in the oven just a few minutes, enough to melt the labneh a little. Enjoy!

Labneh Dip with fresh vegetable salsa

500g labneh
½ red onion, chopped
1 green pepper, diced
1 cup diced tomatoes, with seeds removed (remove all the juice you can with paper towels)
1 tablespoon olive oil
Salt and pepper to taste

Mix all the vegetable with the oil and the salt. Cover and refrigerate for a few hours, or for one night. Mix with the labneh, and refrigerate at least 1 hour before serving. Delicious with crackers, tortilla chips and raw vegetables.

Labneh with fine herbs

Serve labneh seasoned with chopped fresh fine herbs such as coriander, basil, green onions or mint, with a little olive oil.
Labneh can be served with zahtar, a mix of grilled sesame seeds, thyme and sumak.

Labneh cake

Spring-form pan
500 g Labneh
250 g mini-marshmallow
750 ml canned fruit salad
1 teaspoon vanilla extract or maple sirup (or any other flavour)
1 Uncooked graham pie shell

Drain the juice from the fruit salad. Mix with the labneh and the marshmallow. Add the vanilla extract.
Mix well and pour into the pie shell.

Refrigerate at least 1 hour before serving

Labneh-kiwi-strawberries smoothie

1 cup orange juice
1 cup strawberries
2 kiwis
3 tablespoons Labneh
1 teaspoon vanilla extract
1 tablespoon honey
2 tablespoon maple syrup

Put everything in the blender and mix well.

Other applications

Labneh can replace yoghurt in most recipes

It is also a good substitute for mayonnaise.

Labneh can be served on bagels, croissants, toasts,
pancakes with jam, brown sugar, honey or maple syrup.

Labneh can replace sour cream on a baked potato

LABNEH IN OIL

Very good in salad, chopped in small pieces.

NABULSI & PLAIN/MINT HALOOMI

Try Nabulsi or Halloom cubes as a snack with your favourite crackers.

Slice halloom and grill it in a frying pan with olive oil. Serve it with fruits such as apples, grapes.

Both Haloumi and Nabulsi are excellent in Chinese fondue : wrap your meat around a cube and dip it in the chinese fondue broth : Simply delicious!

Summer salad

Haloumi cheese, diced
1 diced tomato
Olive oil
Sliced black olives
Thyme

Haloumi/Nabulsi salad with fresh grapes

Lettuce (mixed baby greens)
Haloumi and or Nabulsi slices
Olive oil
Red and green grapes, cut in two
Lemon juice

Grill the cheese slices in oil until the cheese becomes crispy and golden. Put the grilled slices on the lettuce and add the grapes. Season to taste with lemon juice and olive oil.

Haloumi Salad

INGREDIENTS

Diced red tomatoes
Baladi cucumber or green beans, cooked and chilled
Lettuce or baby spinach
Fresh mint or parsley, or dried oregano
Olive oil
Lemon juice
Pepper
Haloumi cheese, diced, rinsed under cold water.

Mix all the vegetables and herbs
Add olive oil, lemon juice, pepper
Do not add salt as the haloumi is quite salted by itself
Grill the cheese in a non-stick pan
Put the cheese on the salad and serve

Knafe (dessert)

INGREDIENTS : Phyllo paste
1 kg NABULSI (de-salted) or Ricotta
454 g melted butter
3 cups (750ml) sugar
½ cup (125 ml) pine nuts
1 teaspoon lemon juice

PRÉPARATION :
1 : Spread melted butter on every sheet of phyllo before they start to dry out. Divide in two
2 : In a rectagular mould the same size as the sheets, lay half of the sheets
3 : Cover with Nabulsi cheese or ricotta
4 : Cover with the other half of the phyllo sheets; put in the oven (center grill) at 180 C (350 F) and cook 45 minutes until the crust becomes golden
5 : Get it out of the oven, then put it upside down in an oven-safe plate
6 : Put in the oven until it becomes golden

PREPARATION OF THE SYRUP
1 : In a cauldron, put the sugar and add enough water to dissolve the sugar; bring to boiling point; add the lemon juice
2 : Boil until it turns into a syrup, remove from the fire and let cool
3 : Sprinkle pine nuts over the knafe; add the syrup and enjoy

AKAWI & BALADI

Pizza : akawi can be used on pizza

Akawi and Baladi can be eaten fresh, with fruits and crackers. Enjoy!