How to make labneh, the luscious Middle Eastern yogurty spread
Like the great crested grebe is how we'll dive into today's topic, labneh. Oh, labneh, you cheese-ish yogurt sequel, beloved art thou by Middle Eastern peeps from Aqaba to Zarqa, from Ta to Ur.
If you've never had labneh, one of two things is probably true: Either, you're not of Middle Eastern stock, or, you are of Middle Eastern stock but there's something definitely up, like, you're lactose intolerant or you're a vegan or you're a werewolf and you only eat meat.
WHY YOU NEED TO LEARN THIS
In all seriousness, if I see one more gaily festooned plate of quaggy hummus, I'm going to plotz.
Don't get me wrong: I love hummus like buzzards love roadkill. But, come on, it's a bit ubiquitous, innit? Dare to be different, I say: Here's something that can serve the same function as
