Source: Australian Vogue Wine and Cookbook 1985 Shape labna into walnut-sized balls. Roll in a mixture of chopped fresh herbs: dill, mint, chives - whatever herbs are available.
Drizzle a little olive oil over. These little cheeses can be preserved in olive oil. Place the balls on a plate and place in the refrigerator for a few hours to firm. Place in a sterilised jar. Add dried herbs of your choice. Cover with a good quality olive oil.
These cheeses can be stored at room temperature but it is advisable to refrigerate before using. Helen Gray. Bon-Appetit, Exec.Chef.
Submitted By SHERREE JOHANSSON On 09-26-94
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