u/321Cheers

Hey everyone,

I recently made a big batch of homemade Labneh and was left with about 8 cups of clear liquid whey. Instead of tossing it, I used my 12-inch Le Creuset to boil it down for about an hour on the stove.

The lactose sugars caramelized beautifully into this smooth, velvety, deep brown paste. It is incredibly sour, salty, and packed with deep umami flavor.

My Persian friend mentioned that it makes a phenomenal finishing brush/glaze for grilled meats like Joojeh Kabab (saffron chicken skewers) right before they come off the flame. I'm definitely going to try that, but since I have a whole jar of it now, I’d love to get more ideas from anyone familiar with it!

What are your favorite stews, soups, or rice dishes to swirl this into?

How do you balance the intense sourness when using it in everyday cooking?

Are there any unexpected regional variations or snacks that utilize this paste?

Would love to hear your favorite family recipes or tips.

Thanks!

Hey everyone,

I recently made a big batch of homemade Labneh and was left with about 8 cups of clear liquid whey. Instead of tossing it, I used my 12-inch Le Creuset to boil it down for about an hour on the stove.

The lactose sugars caramelized beautifully into this smooth, velvety, deep brown paste. It is incredibly sour, salty, and packed with deep umami flavor.

My Persian friend mentioned that it makes a phenomenal finishing brush/glaze for grilled meats like Joojeh Kabab (saffron chicken skewers) right before they come off the flame. I'm definitely going to try that, but since I have a whole jar of it now, I’d love to get more ideas!

For anyone who grew up eating Ghara-Ghoroot or cooks with it regularly:

What are your favorite stews, soups, or rice dishes to swirl this into?

How do you balance the intense sourness when using it in everyday cooking?

Are there any unexpected regional variations or street-food style snacks that utilize this paste?

Would love to hear your favorite family recipes or tips. Thanks!