{"id":9947,"date":"2022-08-30T10:30:15","date_gmt":"2022-08-30T10:30:15","guid":{"rendered":"https:\/\/labneh.be\/fried-lemon\/"},"modified":"2022-08-30T10:30:15","modified_gmt":"2022-08-30T10:30:15","slug":"fried-lemon","status":"publish","type":"page","link":"https:\/\/dezuivelarij.be\/en\/fried-lemon\/","title":{"rendered":"Labneh with crisp leeks and citrus."},"content":{"rendered":"\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-normal-font-size wp-block-paragraph\">By saut\u00e9ing the fried leek in lots of oil first, you get rid of all the moisture at the beginning. Afterwards, the leek will crisp up in the oil and get nice and chewy. That&#8217;s exactly what we want with our creamy Labneh.<\/p>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-column1-2\/3\"><img decoding=\"async\" src=\"https:\/\/labneh.be\/wp-content\/uploads\/2020\/02\/Labneh-met-gefrituurde-prei-en-opgelegde-citroen-Middel-977x760.jpg\" alt=\"\" class=\"wp-image-1689\"\/><\/figure><\/div>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-normal-font-size wp-block-paragraph\">If you were to fry the leek immediately, raw, you would never get them as crispy as we like them. Plus, we want the flavor of the fried leek in our oil, too. When the oil has cooled down, we re-use it to to finish the <a href=\"https:\/\/labneh.be\/?lang=en\">Labneh<\/a> plate. <\/p>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-column3-1\/1\"><img decoding=\"async\" src=\"https:\/\/labneh.be\/wp-content\/uploads\/2020\/02\/Prei-in-grove-jullienne-380x380.jpg\" alt=\"leek in jullienne\" class=\"wp-image-1670\"\/><\/figure>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Cut the green of the leek into coarse strands of about five inches long.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-column3-1\/1\"><img decoding=\"async\" src=\"https:\/\/labneh.be\/wp-content\/uploads\/2020\/02\/Prei-aangestoofd-380x380.jpg\" alt=\"stewed leek\" class=\"wp-image-1673\"\/><\/figure>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Saut\u00e9 the leek in lots of olive oil and let all the water evaporate.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-column3-1\/1\"><img decoding=\"async\" src=\"https:\/\/labneh.be\/wp-content\/uploads\/2020\/02\/Gefrituurde-prei-380x380.jpg\" alt=\"fried leek\" class=\"wp-image-1676\"\/><\/figure>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Keep stirring until the water has evaporated and the leek begins to fry. <\/p>\n<\/div>\n<\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-column1-1\/3\"><img decoding=\"async\" src=\"https:\/\/labneh.be\/wp-content\/uploads\/2020\/02\/Gefrituurde-prei-met-preiolie-976x380.jpg\" alt=\"fried leek\" class=\"wp-image-1679\"\/><\/figure><\/div>\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Pour the fried leek through a sieve and be sure to collect the leek oil. While still warm, lay the leek out to dry on some kitchen paper. If you didn&#8217;t do so during the stewing, you can now add a little bit of salt to the leeks. Allow the leek and leek oil to cool.<\/p>\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Spread the <a href=\"https:\/\/labneh.be\/?lang=en\">Labneh <\/a>from our <a href=\"https:\/\/dezuivelarij.be\">Zuivelarij<\/a> on a plate and make a dimple (or a trench) in it for the leek oil. Top with the oil and fried leek and serve with tasty sourdough bread. We used finely chopped kumquats here but you could just as easily use some shaved or imposed lemon.<\/p>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/labneh.be\/wp-content\/uploads\/2020\/02\/gefrituurde-prei-met-labneh-Middel.jpg\" alt=\"\" class=\"wp-image-1682\" width=\"516\" height=\"688\"\/><\/figure><\/div>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-text-align-center has-normal-font-size wp-block-paragraph\">Share this page if you want to!<\/p>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>By saut\u00e9ing the fried leek in lots of oil first, you get rid of all the moisture at the beginning. Afterwards, the leek will crisp up in the oil and get nice and chewy. That&#8217;s exactly what we want with our creamy Labneh. If you were to fry the leek immediately, raw, you would never [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":"","_wp_rev_ctl_limit":""},"categories":[],"tags":[],"class_list":["post-9947","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.4 (Yoast SEO v28.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Labneh with crispy fried leek and citrus.<\/title>\n<meta name=\"description\" content=\"Labneh from the Zuivelarij with fried leek. Freshly sour, creamy soft and crisp. 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