Labane

Labane is a very popular Middle Eastern strained-yogurt dish. Here in Israel the stores are stocked with many brands of commercially prepared labane. Labane is also sold at Farmers Markets, often by Druze women who bring their delicious home-made labane from their villages.

I got the inspiration to make my own Labane, from Yaron, who has always loved eating it; Yaron is an expert Labane maker – and he often makes Labane for the family  across the ocean in New York. I was so touched a few years ago when I heard that Bruria and Issaschar (Tali’s parents – Yaron’s in-laws), actually sent Yaron and Tali a vacuum packed container of Labane all the way from Holon to NY. What a treat!

Yaron – if you have any comments, improvements, or variations, we’d love your input!

Ingredients:

• 3 one-cup containers of plain yogurt (I use three different brands, so as to enhance the flavor)
• 1 teaspoon salt
• olive oil for serving
• ketsach (Black Nigella seeds) for sprinkling on labane when serving (optional)
• snipped fresh mint for serving (optional)

Preparation:

1. Prepare a large square of cheesecloth, or use a new, clean large cloth diaper (the thin big ones that they sell in Israel). If you use a new diaper, you can launder it and save it for future labane making days.
2. In a bowl, mix the three yogurts with the teaspoon of salt.
3. Put the cheesecloth or the diaper over a big bowl, and spoon the yogurt/salt mixture on it
4. Tie all four corners of the cloth.
5. Tie a string around the tied cloth, and hang above a sink (I hang it from the cabinet above the sink).
6. Let it hang there for 12 hours approximately, until all the liquid has dripped out into the sink.
7. Remove labane from the cheesecloth or diaper, put in closed box, and refrigerate.
8. Serve as a dip, with some olive oil on it, and sprinkle some ketsach (Nigella) seeds on top (optional). You can also sprinkle some snipped fresh mint on top, if you like.