MATERIALS:
* 1 recipe labneh (yogurt cheese)
* Olive oil
PREPARATION:
1. Make a quantity labneh, follow the instructions to labneh.
2. Take one tablespoon Labneg and roll into smooth.
3. Create a ball and place on a tray. Refrigerate until firm.
It will take several hours.
4. Once upright and slightly dry, place it in a sterile, closed with olive oil
and store at room temperature.
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Sahlep
MATERIALS:
• 3 teaspoons sahlep
(If you do not want a heavy scent, use 1 teaspoon or 11/2 teaspoons)
• 1 teaspoon of starch
• 1 teaspoon sugar
• 1 liter of milk
• 1 teaspoon vanilla
• Cinamon for garnish
HOW TO MAKE sahlep:
1. Put the milk in a saucepan and boil it.
2. Enter the sahlep, starch and sugar in a bowl.
Add warm milk and the emulsion. The mixture should be like a paste.
3. Once the milk boils, reduce the heat and add the milk mixture in boiling sahlep
little by little into the mixture constantly.
4. Mixing is very important here, you have to keep mixing it to be more viscous.
You can check out the flavor and if you like, add more sugar in it.
5. Boil this mixture on low heat for half an hour,
Your home will get a wonderful aroma.
6. Towards the end, add vanilla.
7. Pour into cups and sprinkle a little cinnamon on it.
You can put the rest in the bottle or jar and store it in the refrigerator for
a few days. If you crave sahlep again, you can warm it up again.
