Made Weekly

a cooking experiment: five recipes, five days, one ingredient
Labneh is a heavenly strained yogurt I was first introduced to as part of a Lebaneze meze (shared small plates). It is thicker than greek yogurt and more savory and cheese-like. Traditionally it’s served drizzled with olive oil and perhaps some za’atar seasoning. 
Topping it with this cucumber salad may be gilding the lily a bit, but with some fresh, warm pita, this is a fantastic snack or part of a larger Middle Eastern meal. For some cucumber-on-cucumber action, you could even scoop it up with Lebanese cucumbers (or Persian cucumbers…and no one get mad that I mentioned those two words in the same breath please). Lebanese cucumbers are small, maybe 4” long, with very tender skins and basically no seeds. You can probably find them wherever you find the labneh!

Labneh is a heavenly strained yogurt I was first introduced to as part of a Lebaneze meze (shared small plates). It is thicker than greek yogurt and more savory and cheese-like. Traditionally it’s served drizzled with olive oil and perhaps some za’atar seasoning. 

Topping it with this cucumber salad may be gilding the lily a bit, but with some fresh, warm pita, this is a fantastic snack or part of a larger Middle Eastern meal. For some cucumber-on-cucumber action, you could even scoop it up with Lebanese cucumbers (or Persian cucumbers…and no one get mad that I mentioned those two words in the same breath please). Lebanese cucumbers are small, maybe 4” long, with very tender skins and basically no seeds. You can probably find them wherever you find the labneh!

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  15. huegee reblogged this from madeweekly and added:
    so many delicious CSA cucumbers (lots of heirloom variety) that recipes like this are perfect!!