Licheeneh Ma Zahr Recipes
HOMEMADE LABNEH WITH OLIVE OIL AND ZA'ATAR
Provided by Molly Yeh
Categories appetizer
Time 8h10m
Yield just under 2 cups
Number Of Ingredients 5
Steps:
- In a large bowl, mix together the yogurt, salt, and lemon juice. Line a colander with three layers of cheesecloth and place the colander over a large bowl. Pour the yogurt into the cheesecloth, cover the whole thing with plastic wrap, and set the bowl in the refrigerator for 8 hours or overnight, emptying the liquid in the bowl as needed. If you're not using it in a recipe, you can serve it on its own. Top with a big splash of olive oil and additional seasoning and serve with pita. Store in an airtight container in the fridge.
LICHEENEH MA ZAHR
Cinnamoned Peaches or Oranges from Morocco. For the test recipe I used one of my favorite summertime fruits: white peaches. Fresh from the garden lemon verbena garnished the fruit beautifully! From 'The Arabian Delights'. Try other seasonal fruits: watermelon/honeydew, nectarines, cara cara oranges, blood oranges, etc.
Provided by COOKGIRl
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Slice the fruit and arrange on a pretty serving platter.
- Sprinkle fruit with a splash of orange blossom water (about 1/2 tablespoon), ground cinnamon and powdered sugar.
- Cover and set aside to allow flavors to intensify. You can refrigerate the fruit but should serve at room temperature.
- Just before serving, add another sprinkle of powdered sugar and garnish with fresh herbs of choice such as lemon verbena or fresh mint.
- Servings estimated.
Nutrition Facts : Calories 29.2, Fat 0.2, Carbohydrate 7.2, Fiber 1.1, Sugar 6.3, Protein 0.7
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