Hi Samin! ◡̈ We too are yogurt people! On that note, for readers in the Boston area, a special shout out to Sophia's for Greek Yogurt with the thickness of labne. I've been going every few weeks for a fix of their 2% and their honey. SO GOOD.
For labne or thick yogurt, I'll stir into Turkish greens and meat (heavy on the spinach). Also a great side to my lunch time staple of Trader Joe's Lamb Vindaloo (don't judge, it's delicious!) For sweet, I stir in tart cherry (vişne) jam, or rose jam.
Yogurt on spaghetti! I feel so validated. I'm Turkish, and for me, pasta, rice, even beans, every single dish is just an excuse to eat yogurt. When I was a kid and gently forced to eat something I didn’t like (it used to be okra, not anymore), I’d cover it in yogurt, and the problem would be solved. Now I live in Japan, where yogurt isn’t really part of the daily diet, and honestly, that’s my only real food struggle here, but a very real one.
And thank you for this quote: "If your vision of liberation comes only through the destruction of innocent lives, then it’s not freedom you’re after." My heart goes out to all those who are suffering. I hope the world starts to see the double standards and the unwillingness to call out the illegalities.
Samin, did I miss a link to a Labneh recipe? I make my own yogurt and would love to give Labneh a try.
My heart goes out to all the innocent lives being harmed. Wars are created by governments and power hungry leaders. Sadly it is the people who only want to live their lives and care for their loved ones who get hurt in the process.
Also it infuriates me when leaders use food as a weapon. Hopefully everyone here is finding ways to support local and global non-profits with a mission to feed the hungry.
I don't usually make it from scratch and prefer to buy the Karoun brand (pictured above)! But I did include a recipe for turning any yogurt (homemade or storebought) into labneh in Good Things. It boils down to this: Set a fine-mesh sieve over a bowl. Line the sieve with a few layers of cheesecloth, spoon in a quart or two of plain yogurt and season lightly with salt. Cover with cheesecloth and weigh down with a can of beans. Refrigerate and allow to drain for at least 24 and ideally 72 hours. That's it!
My heart and mind reaches out to you; these wars are pushed by the manic egos of unhinged governments, all the while catching innocents in the crosshairs. It's utterly deplorable. All ordinary people want to do is get on with their lives. Why do these dictators wish to stop that? It will never, ever make sense to me.
The Israeli government is not its peoples. It's a 'select' group of privileged thugs who have abandoned all their humanity. There are the same types in Hamas too, albeit pushed into existence by the deprivation and mistreatment of their own Palestinian people but now morphed and changed and twisted into forces open to hideous actions.
People are mostly the same; we all want to live, love eat and thrive. I wholeheartedly wish we all could; that one day the realisation that there is no 'us' and 'them' will finally and irrevocably hit home.
Thank you, Cookwitch! I think one of our greatest challenges today is remembering that a government is often not its people. I certainly feel that way here in the US, and I know it’s how many Iranians feel (and have felt for many decades) and yes, how many Israelis must feel, as well. Thank you for this message. Sending you and your loved ones much love.
Samin, I loved this post and all the ideas! But my ears perked up (I guess eyes since I’m reading?) when I read you ate yogurt on spaghetti growing up, because I ate sour cream on spaghetti in my southern grandparents home. Very cool to have had such similar food experiences as children in different cultural communities!
My Syrian grandfather made labneh. I can still remember the jars of it on the table and dipping what we called "Syrian bread" back in the 1970s before "pita" was a word used in the US into it. So good. Is there any chance we could get the cake recipe or do we really have to wait?
My family loves popcorn and I've also converted my friends to love it as much as I do. I make it on the stove and use a garlic, salt, pepper seasoning called Livias. It's amazing! I have to bring popcorn to every get together with my friends.
My husband and I feel the same way about cottage cheese. We grew up eating it and still eat it regularly. It's a comfort food. Our now adult children grew up eating yogurt all the time and can't understand the texture of cottage cheese. Why didn't we give it to them more as children? It's delicious!
I love cottage cheese! There are three tubs of it in my fridge right now--I've been having a love affair with the good culture brand. Is there a kind you prefer?
I was introduced to labneh from an Armenian pal and I felt like my dairy game INCREASED IN MULTITUDES after tasting it for the first time. Adding to this week's grocery list......
I love spreading a layer of labneh on a lunch plate, then drizzling olive oil on top, adding a generous amount of za'atar and a few pine nuts, then scooping it up with piece warm bread. Perfection!
I am so glad you’re here! I’ve just subscribed and am looking forward to your posts. FYI I clicked to preorder the book, then from that page to buy tickets to an event and the link is broken. 😞
Samin, my heart is also breaking, but also for Israelis. Perhaps all of our hearts could benefit from broadening our sympathy and empathy.
You're right. My heart breaks for all of the innocent civilians, regardless of nationality or religious beliefs.
Hi Samin! ◡̈ We too are yogurt people! On that note, for readers in the Boston area, a special shout out to Sophia's for Greek Yogurt with the thickness of labne. I've been going every few weeks for a fix of their 2% and their honey. SO GOOD.
For labne or thick yogurt, I'll stir into Turkish greens and meat (heavy on the spinach). Also a great side to my lunch time staple of Trader Joe's Lamb Vindaloo (don't judge, it's delicious!) For sweet, I stir in tart cherry (vişne) jam, or rose jam.
OMG LITERALLY THE CREAMIEST BEST YOGURT I HAVE EVER TASTED IS FROM SOPHIA'S!!!!!!!!!
It's... alarmingly good.
Spinach and yoghurt are made for each other :)
That Delijani quote is one we should all be living by!
Yogurt on spaghetti! I feel so validated. I'm Turkish, and for me, pasta, rice, even beans, every single dish is just an excuse to eat yogurt. When I was a kid and gently forced to eat something I didn’t like (it used to be okra, not anymore), I’d cover it in yogurt, and the problem would be solved. Now I live in Japan, where yogurt isn’t really part of the daily diet, and honestly, that’s my only real food struggle here, but a very real one.
And thank you for this quote: "If your vision of liberation comes only through the destruction of innocent lives, then it’s not freedom you’re after." My heart goes out to all those who are suffering. I hope the world starts to see the double standards and the unwillingness to call out the illegalities.
My late grandmother (born in Odessa) used to make her own cottage cheese and we all found it weird. (40 years ago.)
She was a little too skimpy with salt so it had its culinary challenges but it was such a clear memory for me.
We were just remembering this and how she was ahead of her time :)
Samin, did I miss a link to a Labneh recipe? I make my own yogurt and would love to give Labneh a try.
My heart goes out to all the innocent lives being harmed. Wars are created by governments and power hungry leaders. Sadly it is the people who only want to live their lives and care for their loved ones who get hurt in the process.
Also it infuriates me when leaders use food as a weapon. Hopefully everyone here is finding ways to support local and global non-profits with a mission to feed the hungry.
I don't usually make it from scratch and prefer to buy the Karoun brand (pictured above)! But I did include a recipe for turning any yogurt (homemade or storebought) into labneh in Good Things. It boils down to this: Set a fine-mesh sieve over a bowl. Line the sieve with a few layers of cheesecloth, spoon in a quart or two of plain yogurt and season lightly with salt. Cover with cheesecloth and weigh down with a can of beans. Refrigerate and allow to drain for at least 24 and ideally 72 hours. That's it!
You can use the whey to marinate chicken before grilling.
Thank you! I'm going to try it this weekend. :-)
My heart and mind reaches out to you; these wars are pushed by the manic egos of unhinged governments, all the while catching innocents in the crosshairs. It's utterly deplorable. All ordinary people want to do is get on with their lives. Why do these dictators wish to stop that? It will never, ever make sense to me.
The Israeli government is not its peoples. It's a 'select' group of privileged thugs who have abandoned all their humanity. There are the same types in Hamas too, albeit pushed into existence by the deprivation and mistreatment of their own Palestinian people but now morphed and changed and twisted into forces open to hideous actions.
People are mostly the same; we all want to live, love eat and thrive. I wholeheartedly wish we all could; that one day the realisation that there is no 'us' and 'them' will finally and irrevocably hit home.
Thank you, Cookwitch! I think one of our greatest challenges today is remembering that a government is often not its people. I certainly feel that way here in the US, and I know it’s how many Iranians feel (and have felt for many decades) and yes, how many Israelis must feel, as well. Thank you for this message. Sending you and your loved ones much love.
Samin, I loved this post and all the ideas! But my ears perked up (I guess eyes since I’m reading?) when I read you ate yogurt on spaghetti growing up, because I ate sour cream on spaghetti in my southern grandparents home. Very cool to have had such similar food experiences as children in different cultural communities!
I love this!!!
My Syrian grandfather made labneh. I can still remember the jars of it on the table and dipping what we called "Syrian bread" back in the 1970s before "pita" was a word used in the US into it. So good. Is there any chance we could get the cake recipe or do we really have to wait?
My family loves popcorn and I've also converted my friends to love it as much as I do. I make it on the stove and use a garlic, salt, pepper seasoning called Livias. It's amazing! I have to bring popcorn to every get together with my friends.
Have been thinking about making yogurt from scratch and this post has pushed me over the edge. Thanks Samin!
My husband and I feel the same way about cottage cheese. We grew up eating it and still eat it regularly. It's a comfort food. Our now adult children grew up eating yogurt all the time and can't understand the texture of cottage cheese. Why didn't we give it to them more as children? It's delicious!
I love cottage cheese! There are three tubs of it in my fridge right now--I've been having a love affair with the good culture brand. Is there a kind you prefer?
Kemps, which might be specific to the Minneapolis area where I live? Definitely 4%.
My daughter Allyson knows Margaret Miller. She helped with your podcasts?
Love the Good Culture brand also
I was introduced to labneh from an Armenian pal and I felt like my dairy game INCREASED IN MULTITUDES after tasting it for the first time. Adding to this week's grocery list......
I love spreading a layer of labneh on a lunch plate, then drizzling olive oil on top, adding a generous amount of za'atar and a few pine nuts, then scooping it up with piece warm bread. Perfection!
I am so glad you’re here! I’ve just subscribed and am looking forward to your posts. FYI I clicked to preorder the book, then from that page to buy tickets to an event and the link is broken. 😞