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How to Make / Dairy

Kishk: Fermented Wheat and Yogurt

Kishk: Fermented Wheat and Yogurt

Enjoyed as a soup, a dough filling or a sauce for different Lebanese dishes, Kishk is a preserved dairy product traditionally made from cracked wheat fermented in milk and yogurt. Like most Lebanese mouneh, Kishk was prepared in summer to preserve dairy for winter. To this day, the preparation of...
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Labneh (Cream Cheese)

Labneh (Cream Cheese)

Labneh is a staple food in the Levant and it doesn’t matter what’s for breakfast, you’re bound to find a plate of labneh on the table. It is very easy to make, lighter than cream cheese, and low in lactose. Labne and zaatar were made for each other and when...
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Laban (Yogurt)

Laban (Yogurt)

Laban is side plate with a variety of Lebanese specialties such as with eggs for breakfast, stuffed grape leaves for lunch, or even as a late night snack as a drink (just pour into a glass, put half a teaspoon of salt and mix well!) It is also the foundational...
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Shanklish (Aged Cheese)

Shanklish (Aged Cheese)

Shanklish is a Middle Eastern aged cheese made from yoghurt whey and shaped into balls. Once matured, it is coated in dried thyme or chilli. These cheese balls are great by themselves but to really enjoy them, mix them with some chopped tomatoes and onions and drizzle generous amounts of...
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