I am a raving fan of Labneh. I don’t think there is a single household in Lebanon that doesn’t have Labneh anytime, any day in the fridge. Labneh has evolved from a mere dairy product to become a Lebanese signature that’s very much incorporated in our culture.
What I’m even crazier about is goat Labneh. Generally speaking, dairy products that come from goat milk are healthier than the more widely used cow milk products, as they have fewer calories, more vitamins and less lactose. But going beyond the sheer technicalities of goat dairies, goat Labneh is absolute perfection. It is dense, tangy, earthy and has a mix of textures and flavors that give my taste buds a kick with every mouthful! Add to that the fact that it comes in balls soaked in olive oil, so it gets an even richer taste from the earthiness and playfulness of the oil.
Goat Labneh being more dense and acidic that cow Labneh, I like to enjoy it with a more particular set of combinations. Cow Labneh is perfect with mint, olives, cucumbers and tomatoes but I find these not to go as perfectly with goat Labneh. Hence, I like it to mix it with different tastes, like green or yellow apples, grapes, figs and Armenian cucumbers or me2te grown in Jezzine (if you don’t know what I am talking about, they’re the ones that come in a darker shade of green, have a velvety skin and are thicker than the regular Armenian cucumbers). I find those combinations to be juicier and sweeter, so they really give better justice to how goat Labneh can be enhanced from a taste perspective.
Goat Labneh is probably one of the simplest, yet most delicious foods to have ever existed. It is something I can literally eat every day with saj or oat bread and just enjoy a pure moment of culinary bliss.