HOUSTON – Chef Rafael Nasr of Craft Pita and Chef Evelyn Garcia of ByKin HTX and Jūn joined forces to create a delicious labneh blend of Mediterranean and South Asian flavors. This special collaboration is dedicated to World Refugee Day, and all proceeds from the sale will support Plant it Forward, a nonprofit organization empowering refugees with farming skills to produce fresh, healthy food for the community.
But how can you help the chefs in their mission?
From June 20 - 30, you can treat your taste buds to the exclusive Thai Chili Honey Labneh, available at all Craft Pita restaurants.
To give us a taste, Chef Nasr and Garcia stopped by the “Houston Life” kitchen with a little lesson on how to make labneh. Watch the video above as Derrick and Tessa strained to create this tasty, healthy dish.
Chef Nasr also shared a recipe for his traditional labneh that you can try at home. Scroll below for the recipe, and steps, and tell us how it turned out in the comments.
Labneh Recipe
Ingredients:
- 32 oz Whole Fat Greek Yogurt
- Salt
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Zataar
- 1 tablespoon Pomegranate Seeds
Tools:
- Cheese Cloth
- Colander/Strainer
- Bowl
Steps:
- Place colander/strainer over bowl, place cheesecloth over colander/strainer
- Place yogurt in cheesecloth. Let it sit overnight. Water should strain out of the yogurt overnight and get thicker.
- Discard water. Add salt to taste and mix into labneh.
- Place the labneh in a large bowl and spread flat. Pour olive oil over labneh. Sprinkle Zataar over labneh. Sprinkle pomegranate seeds over labneh.