Labneh

Labneh is a fresh soft cheese, which is made via straining yoghurt to remove the whey, that is the watery part of milk. It is popular in Middle East and most probably originated from there because cheeses made from strained yoghurt have been eaten in the Levant* for thousands of years. Therefore, the use of labneh is steeped in Middle Eastern cuisine as shown through the traditional use of za’atar* as garnish, as dip with pita or in traditional mezze spreads.

To strain yoghurt, place 2 layers of cheesecloth over a strainer, which is propped over a bigger bowl. 

My very first interaction with labneh was around two years ago when my mother and sister brought home some delicious deli cheeses marinating in oil from the Blue Mountains. My foremost favourite however was labneh, which on the label described itself as a yoghurt-cheese marinating in a selection of spices and herbs. It was incredibly delicious, a bit tangy with a cream cheese consistency. We would generously spread it on Turkish bread every morning, but as the jar emptied with the last spread ~ I thought it would be my last time trying this exotic cheese only to be found in the Blue Mountains.

ingredients for labneh with wet marinade

Yeah, I was quite silly. But, I am fortunate as well to have stumbled upon this wonderful cheese again. Upon watching Masterchef this year, one of the cooks made labneh ~ a word which sounded strangely familiar so I looked it up and shock glee, it was THE cheese. It was also incredibly easy to make. So I did.

Clockwise from top left: Add salt to greek yoghurt, pour into strainer lined with cheesecloth, tie up cheesecloth with kitchen string

There are many variations of labneh. These variations depend on the:

• Milk of the yoghurt which can range from goat, sheep, cow, camel, water buffalo
• Consistency, that is how long it’s taken to separate whey
  • For a dip-like consistency a few hours to 1 day is enough, for a harder cheese like what I have made the separation process can take up to 4-5 days
• Whether it is eaten fresh, dried or preserved in oil

 

rosemary, chilli, garlic

Traditionally, labneh is served with za’atar as garnish. For me, I made something nostalgic and from memory. Therefore, I made a harder labneh to marinate/preserve in olive oil with chilli, rosemary and garlic. These are also known as labneh koorat which translates as labneh balls. This is the recipe I have adapted from Amelia in her Simple Provisions blog. Enjoy!

Xoxo,

Moony

* The Levant – a historical geographical term which describes “the crossroads of Western Asia, the eastern Mediterranean and North East Africa.” (UCL Institute of Archaeology) It includes countries Cyprus, Israel, Iraq, Jordan, Lebanon, Palestine, Syria and Turkey.

*Mezze – a way of eating in the Mediterranean and Middle East where there is a spread of different foods, dips, meats, bread (usually pita) and vegetable dishes to constitute an entire meal.

*Za’atar – a Middle Eastern spice blend usually consisting of sumac, sesame seeds, salt and a range of other herbs and spices depending on the recipe.

Labneh recipe:

• 1 kg greek yoghurt
• 1 tsp salt
• cheesecloth
• strainer
• kitchen string

Line the strainer with 2 layers of cheesecloth and pop over a bowl so that the strainer is not touching the bottom of the bowl.

Mix salt into greek yoghurt and stir. Pour this mixture into the strainer. Fold up the sides of the cheesecloth and tie up with kitchen string. For labneh koorat (labneh balls) leave to strain for at least three days. The longer you strain for, the harder the cheese will become.

Depending on the softness of the cheese, if the consistency is harder – you can roll them into balls. Alternatively, if it is softer you can quenelle them with two spoons (which is what I did). Pop these labneh koorat (labneh balls) or quenelles into your marinade.

Marinades:

Wet Marinade:

• Olive oil
• 3 chilies
• 6 cloves of garlic
• 1 bunch rosemary

Dry Marinade:

• Cayenne pepper
• Dry herb mix

For the wet marinade, chop up your chilies and rosemary roughly. Smash the garlic and put them all into a fry pan over low-medium heat with a bit of olive oil just to extract the flavours and oils. Then pour them into a jar with olive oil and leave them to cha cha cha.

For the dry marinade, combine cayenne pepper and whatever dry herbs you have in your cupboard ( I used thyme) in a bowl. Roll your labneh quenelles or balls into this mix and pop into a jar with olive oil.

Additional Notes:

• To quenelle, just take a spoon with a generous amount of cheese and use the other spoon to scoop it up, repeat this motion until the cheese forms an oval shape.
• You can use both the dry and wet marinade together or separately.

sorry for the blurry photo(!) but here is labneh in oil 

Red Date Tea 红枣茶

As I write this recipe, I question the category in which I’ve assigned it, that is under tea. However it seems the most appropriate as the recipe calls for dried red dates to be boiled, simmered and steeped – infusing water with a smoky, sweet sometimes also syrupy flavour. Therefore, as you can see – this post is labeled Red Date Tea – translated from the Chinese 红枣茶 (Hóngzǎo chá).

A single 红枣.

Red dates 红枣 (Hóngzǎo) also known as jujubes are prominent in different cultures. I only know of it through my Chinese upbringing, but I believe it is also a kitchen staple in Korean kitchens as well – I believe they also have a version of red date tea with ginger – as well as Indian foods. Today, I write about Red Date Tea, as I know it – because as a kitchen go-to and as a recipe in which Chinese households don’t usually think twice – it is therefore rarely written about. But people should read and know more because it is delicious and also healthy.

Water, egg, red dates, sugar.

Dried red dates or jujubes are known to have really amazing health benefits. It’s often used as a health tonic or in herbal medicines for balancing Qi and blood in your body. From my personal experience, and the information I’m about to tell you may make you uncomfortable (sorry in advance, I enjoy a healthy dose of tmi) or you may exclaim Hallelujah gal – but for someone who lives in a matriarchal family unit – whenever it is anyone’s time of the month, this recipe is a go to for replenishing blood.

Put the washed red dates, egg and water into a saucepan over medium heat. And there you go – life is delicious.

I’m not sure if the above has put you off or not – but it really is delicious and not medicinal– tasting in any way. It’s simply a hot beverage that is a great source of comfort, for warming your body or your tummy. It works a treat as an after dinner sweet snack because it is not just really tea~ hence my earlier confusion, we always make it with a boiled egg and serve it in a bowl. So, it really is quite a substantial and flavourful dessert which rests on the uniqueness of the red date, with no fuss cooking and very few ingredients. What a triangle of positives?!

Come on, you know you want some.

Sending smoky sweetness your way

Xoxo,

Moony

Red Date Tea (红枣茶)Recipe

• 15 – 30 whole red dates (30 – 60 red date halves), washed
• 4 bowls of water
• 1 egg, washed
• ½ tsp of sugar (optional)

Put the washed red dates, egg and water into a saucepan over medium heat. Keep a lid on the saucepan until the mixture comes to a boil, then leave the mixture to simmer with the lid off.

After approximately five to seven minutes, your egg will be boiled and fully cooked through. With a spoon, take the egg out of the mixture and once comfortable to touch, peel the shell. Place the whole egg back into the red date tea mixture. Reduce heat to low.

The tea will be ready after simmering for a further fifteen to twenty minutes, or until the red dates have softened.

Much of the water will have evaporated to approximately a third of what you originally had in the saucepan. The colour of your tea, depending on the number of dates/ the intensity will range from a golden yellow to a darker plum colour.

If serving in a bowl, this is a generous portion for one, or if you like the mug life, this recipe serves two.

Additional Notes:

• Feel free to add an additional egg if you’re serving more than one person. Alternatively, you can leave out the egg.
• Eat the red dates! They are very healthy. Did I mention this before?
• I personally don’t think the extra sugar is necessary, the dates give a lovely smoky sweetness – but it is totally up to you.
• IMPORTANT: You can buy red dates or jujubes at any Chinese grocery store or herbal shop! They are very accessible.

Red dates usually come in a bag like this at an Asian grocery store.

Boeuf Bourgignon

I cannot specifically remember how I had come to know about Boeuf Bourgignon, but I believe it was around five or six years ago when I was curious about French cuisine. At first I thought it was a very fancy dish, mainly because it was French and also because my pantry staples did not include red wine, western herbs like thyme or bay leaf or purple gem-like onions, i.e. eschalots. Therefore, it was ironic when upon researching Boeuf Bourgignon, I realised it was in fact a peasant food, as the ingredients were accessible and inexpensive in its originating country and region.

My attempt at taking an interesting photograph with all the ingredients.

Cook the vegetables until the leek has reduced and the celery has somewhat softened.

Boeuf Bourgignon translated to English means Burgundy Beef as it originated from the Burgundy region in France. However, others have also reflected that the name is a tribute to the colour of the stew, which because of the heady amount of red wine added, is a deep burgundy.

Maybe it’s because it’s the first Western stew I ever made, I feel as though any delicious stew would echo the same rich velvety colour. This is the colour I want to see on my dinner table in winter, when I come into the home and throw off woolen shawls and gumboots. Therefore, as we near the end of May in Sydney and autumn bids us adieu for winter’s chill, fog and rain – here is my version of Boeuf Bourgignon that’s been adapted and changed over the years from Guillaume Brahimi’s (from SBS Food Safari) recipe.

Respectively from top, bottom left then bottom right: Combining the beef chunks into the vegetable mixture, pouring in the whole bottle of wine, and parsley stalks tied with string (to be thrown into the mixture)

It is really delicious, with the beef tender and melting in the mouth, caramelised and stewed vegetable goodness, the velvety liqueur that is the stew (I swear, this stuff is gold) and if that’s not enough – come on guys, there’s a lot of red wine. It is family friendly too, as the alcohol evaporates during the cooking process. I really hope this has inspired you to make the dish, to dip your hand in some traditional French cooking and that when you do – it thoroughly warms you and the people around you!

winter elixir (though it’s not confined to any season!)

p.s. I apologise for any funny looking photographs, I’ve just started learning and appreciating the fact that photography is really hard!

Sending you much warmth,

Moony xo

Boeuf Bourgignon Recipe

• 1 kg chuck steak, chopped into 2-3 cm cubes
• plain flour for dusting
• 3 tbsp olive oil
• 50 grams butter
• 3 bacon rashers
• 3 large eschalots, roughly sliced
• 3 – 4 large carrots, chopped into bite sized morsels ( 6 – 8 small carrots)
• 3 stalks celery, roughly chopped (approx. 0.5 – 1 cm width)
• 1 leek, roughly chopped (approx. 0.5 – 1 cm width)
• Handful of parsley – separate whole stalks from leaves, chop leaves finely
• 1 bottle red wine (750 mls)
• 2 tbsp tomato paste
• 2 beef stock cubes
• 8 – 10 mushrooms, halved
• Salt, to season
• Pepper, to season

Coat the beef chunks in plain flour and heat the oil in a large saucepan over medium-high heat. Brown the beef in the frying pan. Do not cook the beef until well-done, you are only looking to seal the sides and give it some colour. Set aside.

In a large pot with a heavy base, melt the butter over medium heat and cook the chopped bacon pieces to render off some fat. Then add eschalots and stir for around five minutes until soft and caramelised. Then, add in the chopped leeks, celery and carrots and give the pot a wild stir so you can see all the colours and their vibrancy. Season with salt and pepper. Continue sautéing for around five to ten minutes until the leeks have shrunken and the celery is softer.

Then mix the beef cubes into the pot. Pour the whole bottle of red wine (try to pour the whole bottle, though I can understand that you’ve taken a drink before this point). Make sure the beef is just below the liquid. If not, pour some water or beef stock so that the beef can snugly fit. Then stir in the tomato paste and beef stock cubes. With the whole parsley stalks, tie them tightly into a small bunch with some kitchen string and stir them into the mixture.

Turn the heat to low, so that the stew is simmering. Cook for the next two to two and half hours on the stove top, giving it an occasional stir every fifteen minutes. In the last fifteen minutes of the cook, add the mushrooms. When the mushrooms are cooked through, season the stew with salt and pepper to your taste. Turn off the stove and sprinkle on the chopped parsley leaves and serve.

Additional notes:

• A lot of the time people say you should cook with a wine you would actually drink ~ but my budget does not allow me that generosity. However, it is absolutely fine, it tastes good with a regular/cheap red cooking wine (I spend approximately $5-6) at the nearby liquor store.
• After you pour the red wine into the pot, it’s okay if some of the beef cubes are peeping up. Ultimately everything will reduce so that there is more liquid than beef and vegetable content. I usually try not to put water or stock in, or if I do, it is very minimal – because I don’t want to reduce the red wine flavour of the stew.
• The parsley stalks aren’t all that necessary, but this is my way of utilising them in this recipe and ensuring minimal wastage (i.e. stowing them away in the fridge and forgetting about them).
• Ensure the beef stock cubes dissolve into the mixture. I usually smush the cubes against the side of the pot once it has started to disintegrate in the red wine mixture. Alternatively, you can dissolve it in two tablespoons of boiling water before and then pour in.
• For length of stewing, I find that once the stew hits the two-hour point and over, the taste really becomes quite marvellous – it’s rich, beefy, and winey. It’s silly because I am biased, but it’s really good.
• By a general rule of thumb, whilst it tastes better overnight, I would not keep this for more than three nights in the fridge.