We are going to do today,
labneh balls in olive oil.
But in order to do it,
I just do it with a yogurt
that is made with goat milk,
because labneh is just yogurt
that is mixed with salt
that you put in a cloth,
whatever you have at home.
I use a cheesecloth, I used this napkin.
This was hang up for 48 hours.
So let’s see what happens after
48 hours with this yogurt.
And I will show you what happens here.
So beautiful.
Wow, look what happens.
It’s gorgeous.
Now, let’s put some olive oil in a jar.
You see how much olive oil we
are using in Israeli cooking?
We use all the time olive
oil, and the best olive oil.
(oil gurgling)
Okay, I’m putting olive
oil on top of my hands.
And I take and I form balls.
And I place it inside the jar.
(labneh plopping)
Such a nice texture.
It’s like cream cheese.
Yeah, you don’t put any
herb or garlic or thyme
or anything in the labneh balls.
I just want a clean flavor of it.
And then I will add whatever
I want when I need it.
And we can eat it with watermelon.
We can eat it in cucumber salad,
with an Israeli salad.
We can eat it just with
pita bread, warm pita bread,
instead of hummus.
We can eat it for breakfast
with eggs and near tomato.
This is our local Caprese, okay.
That’s it.
Look how beautiful it is.
And this is goat yogurt,
labneh balls in olive oil.
Renowned chef, baker, and cookbook author celebrated as the “Godfather” of modern Israeli cuisine, Erez Komarovsky takes viewers on a journey to discover the roots of his Middle Eastern cuisine. Starting from the bustling markets of Tel Aviv, Israel to his blissful home in the North Galilee, Erez teaches viewers how to bake his “flowering” Challah and Pita breads, plus his signature dishes including Lamb Kebabs, Hummus Mezze with Falafel, Harissa Chicken, Fish Crudo and more.