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Tuesday, 9 April 2013

Healthy Labneh and Decadent Arishé

If you are looking for Healthy Labneh, click Here. Today is all about Arishé.

I have heard the term since I was a kid, but never tasted it until last month at the Mounsif Brunch

Not only did I love it, but walked out with the recipe. It is difficult to describe what it is, so read on.

First, how to make it:

In a pot, bring a homogenized milk slowly to a boil.

As soon as it boils, turn the heat off.

Add something sour. 

I used a combination of drained liquid from the yogurt as it turns into Labneh (go ahead, put it all in the milk) and juice of half a lemon.

Let it sit and see it start to curd.

In 15 minutes or so, pour everything in the pot into a thin hole sieve.

The liquid will go through and what you are left with is Arishé.

It is white, creamy, and turned into dessert. 

How to Eat It:

Leave it in the fridge to cool (and thickens further). Then simply pour in a bowl and mix with something sweet.

The authentic way is to mix it with honey (don't go cheap on quality or amount of honey you add to Arishé). I also tried it with rose petal jam which was heavenly.

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