You have reached your maximum number of saved items. Remove items from your saved list to add more. Make sure you use dried chickpeas for this recipe (and allocate the time to soak them overnight), so ...

To make the labna, mix the yogurt and salt together in a bowl. Cut a piece of Muslin cloth big enough to hold the mix and line another bowl with it hanging the edges over the side. Gently spoon the ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. Bastourma ...

Light, fresh and packed with flavour, this vegetarian dish can be knocked up in a matter of minutes. Serve as a stand-alone entrée or as part of a shared meal. To prepare the burghul, push the tomato, ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Labna is a great soft cheese product to have on hand. Once made, roll into balls, place in a clean ...

If you’re looking for a vegetarian dish that’s not a veggie stack, you’re in luck. This delicious and tangy recipe from Australian food writer Jill Dupleix comes with an extra kick of flavour from the ...

Labna, crème fraiche, mascarpone, buttermilk and sour cream are dairy delights that have become synonymous with enticing eats. Labna is a Middle Eastern staple — a ‘cheese’ prepared from salted ...

Mix the salt with the yoghurt and pour into a sieve lined with a tea towel (or use a very fine-meshed sieve). Place the sieve over a bowl, cover and leave in the fridge for two days. Discard the ...

Most historical accounts claim that yoghurt dates back the Neolithic peoples of Central Asia around 6000 B.C. Milk for their animals was stored in carrying containers of the time, animal stomachs, and ...

Mix the salt with the yoghurt and pour into a sieve lined with a tea towel (or use a very fine-meshed sieve). Place the sieve over a bowl, cover and leave in the fridge for two days. Discard the ...