Cream Cheese


The arabs relish this cheese at any time, but particularly for breakfast with black olives, olive oil and bread.

start the preparation of labneh by adding to the laban enough salt to taste. pour into a cheesecloth or a coarse cotton bag. let hang overnight to drip dry and remove the whey.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)