Laban al Loz

Laban al Loz Recipe from Arabia with Blanched Almonds, Sugar, and Rose

Region / culture: Arabia | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

Laban al Loz is a traditional Middle Eastern almond milk drink that is both refreshing and delicious. This creamy beverage is perfect for hot summer days or as a sweet treat after a meal.

History

Laban al Loz has been enjoyed in Middle Eastern countries for centuries. It is often served during special occasions and celebrations, as well as during the holy month of Ramadan. The recipe has been passed down through generations and is a beloved part of Middle Eastern cuisine.

Ingredients

1.25 cups of whole blanched almonds
9 cups of water
1 cup of sugar
3 or 4 drops of almond extract
2 tsp of rose or orange-blossom water, or to taste

How to prepare

Grind the almonds finely using a food processor (avoid using pre-ground almonds).
Add approximately 3 cups of water and blend thoroughly for several minutes.
Transfer the mixture into a saucepan, add the sugar, and bring it to a boil.
Let it simmer for a minute or two, then add the almond extract.
Pour the remaining water and allow it to macerate overnight.
Strain the mixture into a jug using a fine sieve or cheesecloth.
Add rose or orange-blossom water and refrigerate, covered, until chilled.

Variations

For a dairy-free version, you can use almond milk instead of water in this recipe.

Cooking Tips & Tricks

Be sure to use whole blanched almonds for the best flavor and texture.

- Grinding the almonds finely is key to achieving a smooth and creamy almond milk.

- Letting the mixture macerate overnight allows the flavors to fully develop.

- Straining the mixture through a fine sieve or cheesecloth will ensure a smooth and silky texture.

Serving Suggestions

Laban al Loz can be served chilled over ice, garnished with a sprinkle of ground cinnamon or chopped almonds.

Cooking Techniques

Grinding the almonds finely and blending them thoroughly with water is key to achieving a smooth and creamy texture.

Ingredient Substitutions

You can use honey or agave nectar instead of sugar for a different flavor profile.

Make Ahead Tips

Laban al Loz can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve Laban al Loz in decorative glasses with a sprig of mint or a slice of lemon for a beautiful presentation.

Pairing Recommendations

Laban al Loz pairs well with Middle Eastern desserts such as baklava or ma'amoul.

Storage and Reheating Instructions

Store Laban al Loz in a covered container in the refrigerator. It can be enjoyed cold or at room temperature.

Nutrition Information

Calories per serving

Each serving of Laban al Loz contains approximately 100 calories.

Carbohydrates

Laban al Loz is a low-carb beverage, with approximately 10 grams of carbohydrates per serving.

Fats

This almond milk drink is a good source of healthy fats, with around 5 grams of fat per serving.

Proteins

Laban al Loz contains about 2 grams of protein per serving.

Vitamins and minerals

Almonds are rich in vitamin E, magnesium, and calcium, making Laban al Loz a nutritious beverage.

Alergens

Laban al Loz contains almonds and may not be suitable for those with nut allergies.

Summary

Laban al Loz is a nutritious and delicious beverage that is low in carbs and calories, but high in healthy fats and essential nutrients.

Summary

Laban al Loz is a traditional Middle Eastern almond milk drink that is both delicious and nutritious. This creamy beverage is perfect for any occasion and is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a hot summer day and I had been invited to a friend's house for dinner. As soon as I walked into her kitchen, the most delicious aroma hit me like a wave. My friend was busy stirring a pot on the stove, and as she turned around to greet me, I couldn't help but ask what she was making.

"Laban al Loz," she replied with a smile. "It's a traditional Lebanese dessert made with yogurt and almonds. Would you like to help me make it?"

I eagerly agreed, and as we worked together to prepare the dessert, my friend shared with me the story of how she had learned to make it. She told me that the recipe had been passed down in her family for generations, and that she had learned it from her grandmother when she was just a young girl.

As we stirred the creamy yogurt and crushed almonds together, I couldn't help but marvel at the simplicity and beauty of the recipe. It was a dish that spoke of tradition and love, of family and history. And as I took my first bite of the finished dessert, I knew that I had to learn how to make it myself.

After that day, I began to experiment with the recipe in my own kitchen. I tried different variations, added my own twists and turns, and eventually came up with a version that I was proud to call my own. And as I shared it with my own family and friends, I realized that this recipe had become a part of my own story, a part of my own history.

But my journey with Laban al Loz didn't end there. Over the years, I had the opportunity to travel to Lebanon and meet with local cooks and chefs who shared with me their own versions of the recipe. I learned new techniques, discovered new ingredients, and gained a deeper appreciation for the rich culinary heritage of the region.

One particularly memorable experience was when I visited a small village in the mountains of Lebanon, where I had the chance to work with a group of women who had been making Laban al Loz for decades. They welcomed me into their kitchen with open arms, and as we cooked together over an open fire, they shared with me their own stories and traditions.

I learned that Laban al Loz was not just a dessert, but a symbol of community and togetherness. It was a dish that brought people together, that celebrated the joys of life and the bonds of friendship. And as I sat down to enjoy a bowl of the creamy, nutty dessert with my new friends, I knew that I had found a new home in their kitchen.

Today, whenever I make Laban al Loz, I think back to all the places I have been, all the people I have met, and all the stories I have heard. I think about the love and care that goes into every batch, the memories that are stirred with every spoonful, and the way that food has the power to connect us all.

And as I serve the dessert to my own family and friends, I can't help but feel grateful for the recipe that brought us all together. Laban al Loz may have started as a simple dish I saw in a friend's kitchen, but it has since become a part of my own story, a part of my own legacy. And I know that as long as I continue to cook and share this recipe, its story will live on for generations to come.