A favorite. The best I’ve had was in Pe’ki’in, a village in Northern Israel, where Druze, Jews and Arabs live well together. Maybe that’s part of why the labane tasted so good. Plus, the drizzled olive oil and za’atar didn’t hurt either. Below, a recipe for homemade labane from Rina Perry from this website.
Thanks Rina! To read more about Peki’in – Click here.
1-1/2 Liters Yogurt (1% or 3 % fat)
1/2 Teaspoon Salt
2 Tablespoons Olive oil
Juice from 1 lemon
Olive oil to cover the Labane
Put a sieve that is covered with thin cloth over a big bowl.
In a another big bowl, put all first 4 ingredients. Mix well and pour
into the sieve. Cover it and let it stand for about 12 hours.
I leave it overnight.
If the cheese looks a bit soft, tie the cloth loosely and let it hang over
a basin for another 8 – 10 hours.
Fill about 1/2 a glass container with olive oil.
With wet or (as I do) with oiled hands, create small balls and put them in
the glass container. If you need to add more olive oil do so, until the
cheese is covered. On top of all, I sprinkle some za’atar [a Middle-Eastern
spice; recipe for za’atar substitute in the groups archives. –rh].
Cover/close the container.
During summer I keep it in the fridge, even if the olive oil tends to
thicken and turn cloudy. In wintertime, you can leave it on the counter.
I take from the container only the small portion that I want to use, and
the rest I keep in its container.