From the Journal | Homemade Labne
If your mouth waters at the thought of a delicious mezze spread, then we recommend you head to Shuka, an airy blue and white oasis tucked away on quaint MacDougal Street in New York’s SOHO neighborhood. Chef Ayesha Nurdjaja draws inspiration from the unique flavors of Italy, Morocco, and Tunisia and infuses them into a colorful display of dishes that are as beautiful as they are tasty. Here she shares her deliciously easy recipe for homemade labne. For more tips on how to create a mezze, be sure to read the latest issue of the Journal!
Chef Ayesha’s Labne
2 pounds Greek-style yogurt
1/4 cup freshly squeezed lemon juice
2 tablespoons kosher salt
2 large mixing bowls
Mix all ingredients in first bowl. Line second large mixing bowl with cheese cloth. Pour yogurt mixure into cheese cloth, then fold and tie the ends around the middle of the wooden spoon, forming a tight ball. Suspend the ball over the bowl using the wooden spoon, allowing 2 inches of space for the liquid to drip into the bottom of bowl. Cover with plastic wrap and store in the refrigerator for two days. Unwrap labne from cheese cloth and serve with olive oil and herbs.
Shuka | 38 MacDougal Street, NYC