Add a new recipe "Labneh"

Astral92 · Feb 20, 2025 · 6d1caf4 · 6d1caf4
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diff --git a/recipes/hummus.html b/recipes/hummus.html
@@ -7,8 +7,7 @@
 </head>
 <body>
     <h1>Hummus</h1>
-    <img src="../img/hummus.jpg" alt="">
-    <a href="../index.html">Home</a>
+    <img src="../img/hummus.jpg" alt="A plate of hummus with vegetables and bread nearby" height="310" width="310">
     <h3>Description</h3>
     <p>Hummus is a delicious spread (or dip) made from chickpeas, tahini, lemon, and spices. It is a popular dish in the Middle East and the Mediterranean</p>
     <h3>Ingredients</h3>
@@ -26,5 +25,6 @@ <h3>Steps</h3>
         <li>After a minute, add chickpeas to the processor</li>
         <li>When it looks close to done, add a splash of water while the processor still running</li>
     </ol>
+    <a href="../index.html">Home</a>
 </body>
 </html>
diff --git a/recipes/labneh.html b/recipes/labneh.html
@@ -0,0 +1,30 @@
+<!DOCTYPE html>
+<html lang="en">
+<head>
+    <meta charset="UTF-8">
+    <meta name="viewport" content="width=device-width, initial-scale=1.0">
+    <title>Labneh</title>
+</head>
+<body>
+    <h1>Labneh</h1>
+    <img src="../img/labneh.jpg" alt="A plate of labneh with vegetables and bread around it" height="310" width="310">
+    <h3>Description</h3>
+    <p>Labneh, pronounced “leb-nay,” is a savory yogurt cheese with Mediterranean roots. The word “labneh” comes from the Arabic word “laban,” meaning “white” or “milk.”</p>  
+    <p>Also known as “labnah” or “labne,” it’s made by mixing yogurt with a little salt, then straining it to remove the whey. What’s left is a thick, creamy, and spreadable dip. It’s essentially an early phase of cheese, which is why we commonly refer to it as labneh cheese.</p>
+    <h3>Ingredients</h3>
+    <ul>
+        <li>Whole milk yogurt</li>
+        <li>Salt</li>
+        <li>Olive oil (addition)</li>
+        <li>Black sesame (addition)</li>
+    </ul>
+    <h3>Steps</h3>
+    <ol>
+        <li>Line a fine-mesh sieve with thick cheesecloth and set it over a bowl. Spoon the yogurt into the cheesecloth and sprinkle with salt.</li>
+        <li>Stir to incorporate the salt.</li>
+        <li>Tie the cheesecloth on the top and let the yogurt drain at room temperature or in the refrigerator for 24-72 hours.</li>
+        <li>Open up the cheesecloth to reveal thick and creamy homemade labneh.</li>
+    </ol>
+    <a href="../index.html">Home</a>
+</body>
+</html>