Middle Eastern Cuisine ......

 

Laban (yogurt)
Makes 2 Quarts Yogurt (8 cups)

 

 

 

 

Even though plain yogurt can be bought, you should try to make your own at least once. It is very satisfying and the sweet taste is just unequaled, especially if you are going to use it to make Labneh.

• 2 Quarts (1.9L) Milk (usually 2% or whole)
• ¼ cup Starter (plain yogurt with active cultures, either store bought or saved from the previous yogurt batch.)

If using frozen yogurt as a starter, remove it from the freezer and allow to defrost in the fridge for a few hours or put the container in a hot water bath for about one hour, but NEVER microwave it.

Heat up the milk until almost boiling, then let it cool slightly. I know when it is ready by administering the "index-finger test": The milk is ready if it is cool enough for you to keep your CLEAN finger in it for no more than 10 seconds.

Pour the milk into a large glass container with a lid, stir in the starter and wrap the whole thing with a thick towel and cover with a thick sweater and leave it overnight (or about 10 hrs) on your kitchen counter. The longer you leave it wrapped, the more the sour taste will develop. I prefer a sweeter tasting yogurt, so 8-10 hours is enough. The yogurt produced is sweet with a slight tang and a soft custard-like texture—absolutely fantastic. Remove a quarter cup of the fresh yogurt to freeze in a small plastic container for use next time as a starter and refrigerate the rest.

 

 

 

 

 

 

Thanks Moody  ..... I love those kebab pics too ..... you can almost smell and taste the kebab just by looking at the pics.

 

 

 

 

 

 

 

 

loool I feel like I'm hosting a cooking show .... but your question is awesome!!

 

The typical Iraqi Kebab recipe is a meat mixture seasoned only with salt and black pepper and sprinkled with sumac after grilling. However, kefta, typically the Lebanese style, is a mixture of meat, parsley and bokharat. Bokharat is also known or called "Arabic Seven Spice". It is a very popular spice throughout the Middle East and can be found in all Arabic stores. It is even gaining popularity amongst Westerners and is carried in specialty grocery stores. I used to buy it, but now I make my own .... I make a bunch at a time and freeze it in freezer bags to retain the freshness of it. I will post a recipe for bokharat for you. Hope I answered your question :)