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Labne

Labne
Uglevodlari 12

Labne (arabcha: لبنة‎‎ labne) — arab, yunon oshxonasiga mansub taom. Tvorog yoki koʻpirtirib, ivitilgan sutning suvi olib tashlanishi bilan tayyorlanadigan yegulikdir. Bu jarayon oddiy pishloq tayyorlash jarayoniga oʻxshash.[1]

Labne Livan, Sharqiy Oʻrta Yer dengizi mamlakatlari, Yaqin Sharq, Markaziy Osiyo va Janubiy Osiyoda tarqalgan. Iordaniyada esa labneni yalpiz va zaytunga aralashtirib, sendvich bilan isteʼmol qilinadi. Misrda labne yoʻq, biroq labnega oʻxshash pishloq tayyorlanadi. Ushbu pishloqning labnedan farqi shundaki, matoga solib, osib qoʻyilmaydi. Qizdirib tayyorlanadi. Eronga kelsak, labneni deyarli barcha yeguliklar bilan qoʻshib, isteʼmol qilishadi. Masalan, bodring, piyoz, arpabodiyon, yalpiz, ismaloq va boshqa sabzavotlar.[2]

Labnening suvidan ajratilishi holati

Tayyorlanish uslubi

Labneni tayyorlash uchun:

  1. Sut ivitib olinadi;
  2. Suvini chiqazib yuborish uchun yupqa matoga solinadi;
  3. Har kim oʻz taʼbiga koʻra turli xildagi quyuq massaga aylanguncha osib qoʻyadi;[1]
  4. Quruq massaga aylanganda zaytun moyi bilan kichkina sharcha shaklida yumaloqlanadi va likopchalarga solib dasturxonga tortiladi;
  5. Biroz suyuq massaga aylanganda likopchaga suziladi va ustiga zaytun moyi surtib, tanovul qilinadi.

Ozuqaviy qiymati

100g labne tarkibidagi moddalar ulushi:


Manbalar

  1. ↑ 1,0 1,1 Diana. „Homemade labneh recipe“ (Inglizcha). littlesunnykitchen.com (15-mart 2021-yil). Qaraldi: 11-dekabr 2022-yil.
  2. ↑ Max Falkovitz. „What is labne“ (Inglizcha). tastecooking.com. Qaraldi: 11-dekabr 2022-yil.

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