Labneh is pure gold.
It’s sort of a cross between whipped cream cheese and sour cream—but better. Lebanese people eat labneh with chips, chicken, kibbeh, fries. Growing up, it was my version of American ketchup.This obsession dates back to my childhood in Lebanon . Ultimately, the smooth spread reminds me of my grandmother Odette, and all of the ladies who cooked in her kitchen.
Every summer morning, I'd rush to her beach house to find out what was on the menu for the day. It was often something grilled, not fried, like kebab, whole fish, lamb, chicken thighs with a bunch of delicious sides. These massive home-cooked meals were sort of like a catering business—and always made with love.She served lunch every day for 10 to 15 people, even though her beach house barely had a kitchen: It had a sink, a makeshift pilot burner, and 8x15 square inches of counter space.
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