March 30, 2015

Labneh with Olives, Hazelnuts, and Mint

Spring is finally here. My daffodils are blooming. The trees and bushes are budding. Green grass is poking through the lawn. I feel like spring is the time the entire planet exhales after a long winter, releasing all the pent up tension of the past three months. Usually, I hold my breath all winter long....waiting for the next bout of depression, the next panic attack.


This winter has been much different. Thankfully. Since December, there hasn't been as much sadness or anxiety. I've taken deeper breaths of life. So, this spring has a different feel as well. Instead of relief that another cold, dark winter has passed, I feel energized by the longer days and warmer sunshine.

Just as the earth renews itself in spring, I feel renewed every time I cook. It's the creating something that is so worthwhile for me. (That's also why I've been so into knitting lately...the creation of something new.)

So, when I needed to do some creating in the kitchen, I decided to make cheese.

Labneh is a Middle Eastern cheese made by straining yogurt. Draining out the whey results in creamy, soft curds that retain the tanginess of the yogurt. Labneh is typically drizzled with olive oil, sprinkled with mint, and served with pita seasoned with za'atar (a blend of oregano, thyme, marjoram, and savory, sesame seeds, and sumac).

I topped my homemade cheese with a salty, sour, crunchy, fragrant mixture of olives, lemon, hazelnuts, and mint. Easy and impressive.

Labneh with Olives, Hazelnuts, and Mint
slightly adapted from The Design Files