{"id":11610,"date":"2025-08-16T20:09:41","date_gmt":"2025-08-16T17:09:41","guid":{"rendered":"https:\/\/andrestover.com\/?p=11610"},"modified":"2025-08-16T22:33:22","modified_gmt":"2025-08-16T19:33:22","slug":"labneh","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/labneh\/","title":{"rendered":"Labneh"},"content":{"rendered":"\n

Labneh on n\u00f5rutatud jogurt v\u00f5i jogurtijuust, mida valmistatakse paljudes paikades maailmas.
V\u00e4ga tuntud on see Araabiamaades, Egiptuses, Armeenias ja Levanti riikides: S\u00fc\u00fcrias, Liibanonis, Iisraelis jne. Erinevates maades on sellel roal erinev nimetus, aga tegemist on suhteliselt sarnaselt valmistatud roaga. Selle juustu valmistamine on v\u00e4ga lihtne, ainult ette tuleb planeerida selle tegemist. Jogurt n\u00f5rutatakse riide sees \u00fcle\u00f6\u00f6 kuivaks, soovi korral segatakse maitseainetega ning serveeritakse ka k\u00f5rvalroana \u00fcrtide ja oliivi\u00f5liga v\u00f5i siis sellest tehakse toorjuustu palle, mida s\u00e4ilitatakse oliivi\u00f5lis.<\/p>\n\n\n\n

Valmistamisaeg: Jogurti n\u00f5rgumise aeg \u00fcle\u00f6\u00f6
Tase: lihtne
Kogus: Umbes 500 g jogurtijuustu<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
800 g kreeka jogurtit
Laiem t\u00fckk marlit v\u00f5i \u00f5hukest riiet<\/p>\n\n\n\n

Meresoola maitsestamiseks. Kuivatatud \u00fcrdid ja oliivi\u00f5li serveerimiseks. \u00dcrtidest sobib oregano, t\u00fc\u00fcmian.<\/p>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

    \n
  1. Laota riie v\u00f5i marli taldrikule, vala jogurt riidele ja s\u00f5lmi nurgad kokku nii, et moodustub kinnine kott. Riputa kott kausi v\u00f5i kraanikausi kohale rippuma kuni vedelik eemaldub. \u00dcle\u00f6\u00f6 v\u00f5iks j\u00e4tta jogurti rippuma k\u00fclmkappi +4 kraadi C juurde.<\/li>\n\n\n\n
  2. Kui jogurt on \u00fcle\u00f6\u00f6 n\u00f5rgunud, siis sega see kokku meresoolaga. Valmis labneh on klassikalise toorjuustu paksusega ja seda saab ka vormida n\u00e4iteks pallideks.<\/li>\n\n\n\n
  3. Labnehi kasutatakse k\u00f5rvalroana ja suupistelauale. Seda v\u00f5ib serveerida \u00fcle puistatuna kuivatatud \u00fcrtide, paprika ja musta pipraga. S\u00e4ti labneh taldrikule sedasi, et sellele saa oliivi\u00f5li kenasti peale valada.
    Sobilik s\u00f6\u00f6miseks leivaga, aedviljadega v\u00f5i ka niisama lisanditeta. Valmista v\u00f5ileib n\u00e4iteks sedasi: sulle meelep\u00e4rasele leivale m\u00e4\u00e4ri \u00f5huke kiht labnehi, selle peale aseta juustuviil, t\u00f5mba koorijaga v\u00e4rskel kurgil osaliselt koor maha nii, et kurk j\u00e4\u00e4ks triibuline, l\u00f5ika kurk \u00f5hukesteks viiludeks ning kata v\u00f5ileib kurgiviiludega. Maitsesta kergelt soola ja k\u00fc\u00fcslaugupipraga.
    Valmis!!<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Labneh on n\u00f5rutatud jogurt v\u00f5i jogurtijuust, mida valmistatakse paljudes paikades maailmas.V\u00e4ga tuntud on see Araabiamaades, Egiptuses, Armeenias ja Levanti riikides: S\u00fc\u00fcrias, Liibanonis, Iisraelis jne. Erinevates maades on sellel roal erinev nimetus, aga tegemist on suhteliselt sarnaselt valmistatud roaga. Selle juustu valmistamine on v\u00e4ga lihtne, ainult ette tuleb planeerida selle tegemist. Jogurt n\u00f5rutatakse riide sees \u00fcle\u00f6\u00f6 […]<\/p>\n","protected":false},"author":1,"featured_media":11618,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[323,19],"tags":[788,787,730,732,558],"class_list":["post-11610","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maarded-ja-dipid","category-rahvustoidud","tag-egypt","tag-israel","tag-lebanon","tag-syria","tag-yogurt","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11610","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=11610"}],"version-history":[{"count":40,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11610\/revisions"}],"predecessor-version":[{"id":11653,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11610\/revisions\/11653"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/11618"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=11610"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=11610"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=11610"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}