KHEBEZ
ALL-PURPOSE YEASTED BREAD DOUGH
THYME-TOPPED BREAKFAST FLATBREAD
MEAT- AND SPINACH-STUFFED TRIANGULAR TURNOVER PIES
YOGURT
ALBAN
CHEESE
AJBAN
CREAMY CHEESE BALLS PRESERVED IN OLIVE OIL
SPREADABLE CHEESE BALLS WITH OLIVE OIL AND SPICES
BREAD, YOGURT, AND CHEESE ARE THREE EXTREMELY IMPORTANT aspects of Lebanese cuisine; some might say the basic tenets. To make your own loaves and dairy is to live and breathe Lebanese culture, and I’ve included a number of personal and family favorites alongside traditional classics. Our all-purpose yeasted Ajin dough is used throughout my recipes and books, and is the basis for so many of my other dishes, including Lahmeh b Ajin (lamb pies) and Khebez Arabi (the Lebanese version of pita.) While we traditionally bake our bread in a saj, a dome-shaped metal oven, all of our recipes—from Mama’s savory dumplings called Sambousek to thyme and Zaatar coated flatbreads—adapt well to conventional ovens. Even though baking bread may seem intimidating, it’s a truly enjoyable and rewarding process, and when you taste the results you surely won’t regret it! And, with my special thin Arabic rolling pin, the results will be better than you can imagine (see here).
If you’re like most people, you’ve got at least one container of yogurt in your refrigerator. And perhaps more than one. In recent years, dairy aisles have exploded with yogurt varieties, providing a wealth of options in flavor, brand, and fat content. So, why make your own? Well, laban, Lebanese yogurt made from haleeb (milk) and rawbi (starter yogurt) is an indispensable ingredient that is very easy and very economical. With no preservatives or additives found in other yogurts, laban is luscious, pure, and used in everything from sauces to soups to salads and spreads, and even sweets and drinks. Another essential ingredient in Lebanese cuisine is labneh, strained yogurt made from laban that is reminiscent of very spreadable, mild cream cheese. After trying my Laban and Labneh recipes, you’ll become a convert immediately!
Typically enjoyed at breakfast time or as a part of the mezza, Ajban (cheese) is a staple in Lebanese cooking. While it is less common to prepare homemade cheese in the States, in the old country, it is a rewarding part of daily life. While I’ve only included a few Ajban varieties here, they will be enough to whet your appetite for cheese making! From my basic Jeben (Arabic Basket Cheese) recipe, a super-creamy variety that can be made sweet or savory, to salty Syrian string cheese Jeben Mchallale adorned with nigella seeds to my two spreadable stars—Labneh b Zeit Kabis and spicy Shanklish—you’ll be able to create a wealth of homemade Ajban varieties to serve and eat daily. I always use the freshest milk possible when making cheese, as it will ensure the freshest results at the end.