We eat this white sauce with almost everything. I used to call it raita and my my extended family calls it yogurt sauce. But it is really made with labane (keffir cheese) and not yogurt. I want to name it Juliana's sauce for the wonderful Druze woman who sells it to me in the shuk. Her homemade labane cannot be outdone. Rich and creamy and sour all at the same time.
BT's Labne Sauce
Ingredients:
500 grams labne
2 cups (480 ml) soda water
2 shallots chopped very fine
1 teaspoon kosher salt
3-4 grinds black pepper
6 mint or dill or cilantro leaves (optional)
Directions:
Mix labne and soda water together until smooth
Add shallot, salt and pepper
Add mint (or dill or cilantro) if using
Enjoy! !בתיאבון
Note: Keeps in the fridge for up to a week. Great on lamb, fish, rice.
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