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Shanklish Bi Labneh from Jabal Mohsen
Jabal Mohsen — Mother recipe · ar de en es fr it ja pt ru zh
A delicious homemade cheese, rich in flavor and tradition, originating from the Jabal Mohsen neighborhood in Lebanon.
⏱️ 30 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 2 liters of goat milk
- 1 tablespoon of acetic acid
- 1 teaspoon of salt
- 2 tablespoons of sugar
- 1 teaspoon of turmeric
- 1 teaspoon of black pepper
- 1 tablespoon of olive oil
- 1 tablespoon of fresh mint
- 1 tablespoon of red onion
- 1 tablespoon of garlic
- 1 tablespoon of parsley
- 1 tablespoon of cherry tomatoes
Method
- Heat the goat milk to 35-40 degrees Celsius and add acetic acid to cause coagulation.
- Let it rest for 2-3 hours, then drain the cheese and discard the surface milk.
- Add salt, sugar, turmeric, and black pepper, mixing well.
- Turn off the heat and add olive oil, mint, garlic, parsley, and cherry tomatoes.
- Place the cheese in a container and let it rest for at least 24 hours before serving.
- Slice the cheese into portions and serve with chopped red onion.
The story
Bi Labneh is a culinary specialty from Lebanon, particularly popular in the Jabal Mohsen neighborhood, where it has been lovingly prepared for generations with care and passion.
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