Labane cheese with Zaatar
Below the Hermon Mountain, the Sa'ar Fall carries water only in the winter. In season, you can find the local Druze population selling their home made products, especially, especially their heavenly Labane balls, marinating in olive oil. These cheese balls are so delicious that you will devour them as quickly as you can. Traditional Arab cuisine has become an inseparable part of the Israeli kitchen. Its freshness, its simplicity, and its diverse food delicacies, fill this unique kitchen with extraordinary flavors.
1 liter goat yoghurt
1 1/2 tsp sea salt
Kitchen cheesecloth
Mix the yoghurt and sea salt. Line a large bowl with a double layer of sterillized cheesecloth, leaving plenty of the material overlapping the sides. Pour in the yogurt mixture. Tie the ends of the cloth together and secure with a string. Hang the mixture over a bowl. Let the yoghurt drain in a cool pantry or unheated room overnight. Chill the well-drained mixture until it is firm to touch, this makes it easier to handle. Using your fingers, shape the resulting soft cheese into 1-1/2" (4cm) balls and store in a jar filled with olive oil. Serve the Labane cheese with zaatar and hot pita bread.