Cured yoghurt hanging (literally) with some sea salt for hours to slowly bring the creaminess of the softest white cheese ever known to desert dwellers, boasting great flavour and packed with health benefits.
Keto, gluten free and absolutely nonsense free.
I first came across this amazing soft cheese in a Bedouin encampment east of Jerusalem overlooking the dead sea. It was hanging off tent poles to dry out in the desert sun.
Don’t let its simple clean contents lead you into a false sense of security, the combination of texture and flavour of this yummy white gold is dangerously good and will easily render you speechless (that’s if you were brought up in a household where talking with a full mouth was a no-no).
Try it on the side of meat or chicken, on top of pasta or underneath our spicy roots or the pickled chilli or garlic. Did anyone suggest Madbukka/Labneh combination?
It’s a goer with EVERYTHING from toast to side dishes, add it to salads, baked veggies or eggs. Why not Australianise this spread by lathering it on top of vegemite.
