Lachuch with Labneh and Za’atar Recipe (2024)

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“Oooh,” I breathed as a chef ladled a fluffy white substance into a pan. I watched as the surface bubbled up into an improbable pitted pancake that looked like the surface of the moon.When the man deftly flipped it out of the pan, it flopped onto the counter, seeming almost alive. I reached out a tentative finger; it was soft and pillowy, with a texture unlike any bread I’ve encountered before.You can find the Yemenite bread, lachuch, in every market in Israel. There’s something so hypnotic about watching the bubbles form and break that it’s little wonder there’s usually someone standing mesmerized before the flames.Yemenites eat the bread with soup (they are experts of the form), but young Israeli chefs have been finding all manner of uses for this deliciously yeasty bread. My favorite lachuch recipe iteration is a breakfast dish: covered with cool labneh while it’s still warm, then drizzled with olive oil and slathered with the herbal mixture za’atar.You can buy za’atar in any Middle Eastern spice shop. But it’s a blend, and if you like the flavor you might want to play around with various herbs to come up with one of your very own. The constant ingredients are sumac, salt, and sesame seeds. Dried thyme is usually used (za’atar is actually the Arabic word for thyme), as well as oregano or mint. Cumin is often part of the mix. Personally, I find I like the flavor that fresh oregano adds the mixture. But if you’re in a different mood, you can spread the lachuch with honey, with jam, or fold some cheese, tomatoes, and onions in for a lovely little sandwich.This spongy bread is remarkably versatile—and incredibly easy to make. Aside from allowing the yeast a few hours to work its magic, you’re basically making pancakes, except you don’t have to bother with flipping. Just like with pancakes, pay close attention to the heat of your pan. You’ll likely need to reduce the heat to give the bubbly top time to set before the bottom burns, and be sure to let the pan cool in between batches. But most importantly—don’t sweat it. Making lachuch is like riding a bike; once you get the hang of it, there will be no stopping you.

By

Ruth Reichl

Lachuch with Labneh and Za’atar Recipe (1)

Ruth Reichl

Ruth Reichl started musing about food professionally in 1972, when she published Mmmmm: A Feastiary. Since then, she’s published seven books, won six James Beard Awards, hosted multiple television and radio shows, and has judged more culinary competitions than anyone can count. As co-owner of the Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she was the restaurant critic for theLos Angeles Times and The New York Times before serving as editor in chief of Gourmet magazine. Always on the go, Ruth lives in upstate New York with her husband, Michael Singer, a television news producer.

Updated on August 2, 2023

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Lachuch with Labneh and Za’atar Recipe (2)

Active Time:

45 mins

Total Time:

1 hr 45 mins

Yield:

8

Ingredients

  • 2 1/4cups warm water

  • 1 1/2teaspoons granulated sugar

  • 1teaspoon active dry yeast

  • 2 cups all-purpose flour

  • 2 teaspoons ground fenugreek

  • 1teaspoon kosher salt

  • 1/2teaspoon baking powder

  • 1 cup labneh

  • Olive oil, for drizzling

  • 2 teaspoons za’atar

Directions

  1. Place 2 1/4 cups warm water in a large bowl, and sprinkle in sugar and yeast. Wait for it to foam, then add flour, fenugreek, and salt. Cover with plastic wrap, and let stand until it becomes very bubbly, 1 to 2 hours. (You can do this the night before and leave it in the refrigerator; just bring it back to room temperature in the morning before starting the next step.)

  2. Remove plastic wrap, stir in baking powder, and wait for batter to become covered in bubbles, 5 to 10 minutes.

  3. Pour a heaping 1/3 cup batter into a cold small nonstick frying pan. Cook over medium-high until bottom is shiny and slightly brown, about 4 minutes. Reduce heat to low, and cook until top is set, about 2 minutes. Turn out onto a paper or cloth towel. The temperature of the pan is important here, so before making the next lachuch, run the underside of the pan under water to cool it so you are ladling the batter into a cool pan. Repeat cooking process with remaining batter.

  4. To serve, spread each lachuch with 2 tablespoons labeneh, drizzle with olive oil, scatter 1/4 teaspoon za’atar over the top, and roll it up into a bubbly little jelly roll.

Lachuch with Labneh and Za’atar Recipe (2024)

FAQs

Is labneh and Za'atar healthy? ›

In addition to its delicious taste, labneh is considered a healthy food. It is a good source of protein, calcium, and probiotics, which benefit gut health. Labneh is also lower in fat and sodium compared to cheese or packaged dips, and it adds a lot of calcium to the diet.

What to pair labneh with? ›

Add mashed avocado and a sprinkle of flake salt for a breakfast with great taste and satisfaction staying power. 2. Connect with labneh's Middle Eastern origins by using it to top warmed pita bread, drizzling it with good-quality olive oil and dusting with a Lebanese spice blend.

How do you serve Turkish labneh? ›

I prefer to use Greek yogurt for my homemade labneh recipe as I find it's creamier and sweeter in taste but you can use your favourite brand of yogurt. Traditionally, labneh is served as a dip with pita bread or as a spread in sandwiches. My mother-in-law makes the best Labneh sandwiches.

How to serve labneh for breakfast? ›

A Middle Eastern staple, labaneh is a savory dairy product that's typically served at breakfast and enjoyed with pita bread; it's sometimes rolled into balls, marinated in oil and herbs, and served as a snack.

Is it okay to eat labneh every day? ›

Our labneh is safe to consume everyday. Although, I wouldn't recommend it. To ensure you are getting a variety of nutrients and minerals from your food, it is beneficial to practice food rotation. Food rotation advocates eating different foods daily.

What does Zaatar do to your body? ›

Plant-based healthy foods generate health-promoting effects, especially on chronic and cardio-metabolic diseases. Za'atar mixture is commonly employed in the Mediterranean diet and is rich of bioactive compounds. Za'atar components modulate gut microbiota, oxidative stress, chronic inflammation, and obesity.

What is the English name for labneh? ›

Strained yogurt is known as labneh (labna, labni, labne, lebni, or labani; Arabic: لبنة) in the Levant, Armenia, Egypt, and the Arabian Peninsula.

What to add to store bought labneh? ›

I always add a little salt but after that it varies - think garlicky greens, roast tomatoes or ndjua. Or, I add other flavours to the labneh while I make it. A little garlic and/or lemon zest is great as are herbs and spices.

How to spice up labneh? ›

You can make the labneh as per the recipe, but top it with different toppings. Here's some inspiration: A drizzle of honey with a sprinkle of nuts on top. A drizzle of olive oil and your favorite herbs.

How long does labneh last in the fridge? ›

Storage. Store homemade labneh in the fridge in a tightly-closed container for up to 2 weeks. To better preserve your labneh, you can form it into balls that are about 1 tablespoon each in size. Place the balls in a large sterilized, airtight jar and pour extra virgin olive oil to cover.

What does labneh mean in Turkish? ›

mild cream cheese n.

Can I replace labneh with Greek yogurt? ›

If you don't have labneh, you can also sub in Greek yogurt. This standout uses labneh, a Middle Eastern yogurt ... Jones, Martha is going Turkish.

What pairs well with labneh? ›

Recipes that showcase one of our favourite cheeses: labneh.
  • Chilli labneh eggs. ...
  • Pavlova with brown-sugar labneh and strawberries. ...
  • Warm salad with lentils, quinoa and labneh. ...
  • Pistachio and labneh dip with garlic Turkish bread. ...
  • Honey labneh and pistachio brulee tart with figs. ...
  • Deconstructed chicken shawarma.

Is labneh good for the gut? ›

Labneh cheese is a good source of probiotics, which are a type of beneficial bacteria that support gut health. Probiotics are linked to a multitude of benefits.

Is labneh healthier than cream cheese? ›

It also makes a healthy and nutritious dip that is lower in fat than its Mediterranean cousin, hummus. Compared to standard cream cheese, it has about a third fewer calories; 6 times less fat and cholesterol; an extra gram of protein per serving; and 40-50 mg of potassium, of which cream cheese contains none.

Is labneh healthy? ›

Labneh is considered healthy because it is high in calcium and protein. It is also lower in fat and sodium than most other dips that you would use in its place. What should you serve labneh with? Labneh can be used as a dip for bread or crackers, or as a spread on a sandwich.

Is za'atar a superfood? ›

Za'atar herb properties boast significant health-enhancing properties, since sumac, thyme, and oregano are all chock full of flavonoids, organic compounds that are important dietary sources of antioxidants that can protect cells from damage.

Is Turkish labneh good for weight loss? ›

May Aid in Weight Loss

If you're looking for a simple way to shed a few extra pounds, you may want to consider adding labneh to your diet. Labneh is a great source of protein, which can be very beneficial when it comes to weight loss.

References

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