How to make Labna Zatter?

Answer 1

:Labna (Yogurt cheese)

1 Tbs salt
4 cups yogurt
oil
cheesecloth bag




Stir the salt into the yogurt, pour into a wet cheesecloth bag, tie off the opening, and hang for 24 hours. (Put a clean container under the bag to collect the whey, which can be used in cooking or for drinking – it has great nutritive value.) Remove the labna from the bag, put in a jar, and sprinkle top with oil, preferably olive oil.

Labna originated in the Fertile Crescent-Palestine, Lebanon, Syria and Jordan. It is pronounced "labaneh" in these countries. It is made chiefly from goat’s milk –which gives it a pleasant, sour taste-but buffalo (gamusa) or cow’s milk is just as good.

The custom then was to prepare labna in large quantities, enough for a whole year’s supply. It was prepared in the same manner as above, but as the quantity was much larger, it took much longer suspended in the cheesecloth bag, until it became very thick and lost all its whey. Every 24 hours, the bag was opened and the yogurt was stirred, as the whey oozed out quicker near the cheesecloth bag, thickening part of the yogurt and leaving the moist yogurt in the middle. Salt was added in small quantities everyday.

When all the yogurt acquired a uniform, thick texture, it was removed from the bag and, with wet fingers, a small amount at a time was scooped and rolled into a ball in the palm of the hand. Then it was ped into a large, glazed earthenware urn, half-filled with olive oil, and kept there for use or storage.





Zahtar(or Zatter)
Makes a scant 1/3 cup.
AKA za'atar, predominately ground sumac, roasted sesame seeds, and green herbs, Zahtar is used to flavor meats and vegetables, or mixed with olive oil and used as a marinade for olives or as a spread for pita or flatbread- a tangy, slightly sour Middle Eastern replacement for a PBJ! The taste of a za'atar mixture can be herbal, or nutty, or toasty.

Za'atar is both a family of herbs and an herb, Thymbra spicata, with a slight minty tendency,in the marjoram/oregano family. Some are salty flavored and quite rare, some are lemony. Za'atar is NOT sumac. What is sold commercially is often blended with sumac and lightly toasted sesame seeds, but the base of the za'atar blend is za'atar herbs. Marjoram is much milder than the oregano we usually find, Western blends usually use it along with oregano and thyme. In the East, thyme is "Zaatar romi"(roman zaatar), and oregano is "Zaatar ach'dar"(green zaatar) and so forth. Zaatar can also be the name of hyssop or a varied mixture of herbs. The commercial often contains three kinds of zaatar and sumac.

2 teaspoons oregano
2 teaspoons basil
2 tablespoons ground thyme
1 teaspoon whole thyme
2 teaspoons savory
2 teaspoons ground marjoram
1/2 teaspoons whole dry marjoram
1-2 tablespoons sumac berries, crushed (if available - see Middle Eastern deli's)
1/4-1/2 cup unhulled, toasted sesame seeds, ground coarsely
1 1/2 teaspoons salt (or to taste)
1 tablespoon dried ground lemon peel or zest of two lemons, very finely minced

Ideally, this is a little coarse. First grind the sesame seeds and crush the sumac separately. Then crush everything together with a pestle or the back of a spoon, or put it into a zipper plastic baggie, press out the air, seal, and roll over it with a rolling pin or the side of a quart jar until the desired mix and texture is achieved.
While it is fresh, dampen a few tablespoons with olive oil, and add some hummus or crushed chickpeas if you like, to make "dukkah". Spread on pita or flatbread, and bake or broil until hot through. Or work some into the top of fresh bread dough before baking.

Green zahtar variation: Omit sumac and replace with ground and whole thyme or marjoram, fenugreek leaf (exotic flavor) or dried parsley.

Answer 2

I love Za'ter

Answer 3

Here you go...

http://www.recipezaar.com/84288

http://www.gourmetsleuth.com/recipe_labnacheese.htm

Answer 4

no idea!