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najia-cooks · 5 months

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[ID: Seven yoghurt balls on a plate drizzled with olive oil. The one in the center is plain; the others are covered in mint, toasted sesame seeds, ground sumac, za'tar, crushed red chili pepper, and nigella seeds. End ID]

لبنة نباتية / Labna nabatia (Vegan labna)

Labna (with diacritics: "لَبْنَة"; in Levantine pronunciation sometimes "لَبَنَة" "labanay") is a Levantine cow's, sheep's, or goat's milk yoghurt that has been strained to remove the whey and leave the curd, giving it a taste and texture in between those of a thick, tart sour cream and a soft cheese. The removal of whey, in addition to increasing the yoghurt's tanginess and pungency, makes it easier to preserve: it will keep in burlap or cheesecloth for some time without refrigeration, and may be preserved for even longer by rolling it into balls and submerging the balls in olive oil. Labna stored in this way is called "لبنة كُرَات" ("labna kurāt") or "لبنة طابات" ("labna ṭābāt"), "labna balls." Labna may be spread on a plate, topped with olive oil and herbs, and eaten as a dip for breakfast or an appetizer; or spread on kmaj bread alongside herbs, olives, and dates to make sandwiches.

The word "labna" comes from the Arabic root ل ب ن (l b n), which derives from a Proto-West-Semitic term meaning "white," and produces words relating to milk, yoghurt, nursing, and chewing. The related term "لَبَن" ("laban"; also transliterated "leban") refers to milk in Standard Arabic, but in Levantine Arabic is more likely to refer to yoghurt; a speaker may specify "لَبَن رَائِب‎" (laban rā'ib), "curdled milk," to avoid confusion.

Labna is a much-beloved food in Palestine, with some people asserting that no Palestinian home is without a jar. Making labna tabat is, for many, a necessary preparation for the winter season. However, by the mid-2010s, the continuation of Israel's blockade of the Gaza strip, as well as Israeli military violence, had severely weakened Gaza's dairy industry to the point where almost no labna was being produced. Most of the 11 dairy processors active in Gaza in 2017 (down from 15 in 2016) only produced white cheese—though Mustafa Eid's company Khalij had recently expanded production to other forms of dairy that could be made locally with limited equipment, such as labna, yoghurt, and buttermilk.

Dairy farmers and processors pushed for this kind of innovation and self-sufficiency against deep economic disadvantage. With large swathes of Gaza's arable land rendered unusable by Israeli border policing and land mines, about 90% of farmers were forced by scarce pasture land and low fodder production to feed their herds with increasingly expensive fodder imported from Israel—dairy farmers surveyed in 2017 spent an estimated 87% of their income on fodder, which had doubled in price since 2007. Cattle were thus fed with low quantities of, or low-quality, fodder, resulting in lower milk production and lower-quality milk.

Most dairy processors were also unable to access or afford the equipment necessary to maintain, upgrade, or diversify their factories. Since 2007, Israel has tightly restricted entry into Gaza of items which they consider to have a "dual use": i.e., a potential civilian and military function. This includes medical equipment, construction materials, and agricultural equipment and machinery, and impacts everything from laboratory equipment to ensure safe food supplies to packaging and labelling equipment. Of the dairy products that Gazan farmers and processors do manage to produce, Israel's control over their export can cause huge financial losses—as when Israel prohibited the export of Palestinian dairy and meat to East Jerusalem without warning in March of 2020, costing estimated annual losses of 300 million USD.

In addition to this kind of economic manipulation, direct military violence threatens Gaza's dairy industry. Mamoun Dalloul says that his factory was accused of holding rockets and subsequently bombed in 2008, 2010, 2012, and again in 2014, resulting in repeated moves and the loss of the capability to produce yellow cheese. The Israeli military partially or totally destroyed 10 dairy processing factories, and killed almost 2,000 cows, during its 2014 invasion of Gaza, resulting in an estimated 43 million USD of damage to the dairy sector alone. Damage to cow-breeding farms in 2014 reduced the number of dairy cows to 2,600, just over half their previous number. Damage to, or destruction of, wells, water reservoirs, water tanks, and the Gaza Power Plant's fuel tank exacerbated pre-existing problems with producing cattle feed and with the transportation, processing, and refrigeration of dairy products, leading to spoiled milk that had to be disposed of. Repeated offensives made dairy processors reluctant to re-invest in equipment that could be destroyed at any time.

Israeli industry profits by making Gazan self-sufficiency untenable. Israeli goods entering Palestine are not subject to import taxes, and Israeli dairy companies are not dealing with the contaminated water, limited electricity, high costs of feed, out-of-date and expensive-to-repair equipment, and scarce land (some companies, such as Tnuva, purchase milk from farms on illegal settlements in the West Bank) with which Gazan producers must contend. The result is that the local market in Gaza is flooded with imports that are cheaper, more diverse, and of higher quality than anything that local producers can offer. Many consumers believe that Israeli products are safer to eat.

Nevertheless, Gazans continue building and rebuilding. Despite significant decreases in ice cream factories' production after the imposition of Israel's blockade in 2007, Abu Mohammad noted in 2015 that locally produced ice cream was cheaper and more varied than Israeli imports. In 2017, the amount of dairy sold in 74 shops in Gaza that was sourced locally, rather than from Israel, had increased from 10% to 60%. Ayadi Tayyiba, the region's first factory with an all-woman staff, opened in 2022; it produced cheese, yoghurt, and labna with sheep's milk from affiliated farms. However, demand for sheep's milk products has decreased in Gaza due to its higher production costs, leading the factory to supplement its supply with purchased cow's milk.

The current Israeli genocidal offensive on Gaza has caused damage of the same kind as—though to a greater extent than—previous shellings and invasions. Lack of ability to sell milk that had already been produced to factories, as well as lack of access to electricity, caused an estimated 35,000 liters of milk to spoil daily in October of 2023.

Support Palestinian resistance by calling Elbit System’s (Israel’s primary weapons manufacturer) landlord, donating to Palestine Legal's activist defense fund, and donating to Palestine Action’s bail fund.

Equipment:

A blender

A kettle or pot, to boil water

A cheesecloth or tea towel

Ingredients:

1 cup (130g) cashews (soaked, if your blender is not high-speed)

3/4 cup filtered or distilled water, boiled

1-3 vegetarian probiotic capsules (containing at least 10 billion cultures total)

A few pinches sea salt

More water, to boil

Arabic-language recipes for vegan labna use bulghur, almonds, or cashews as their base. This recipe uses cashew to achieve a smooth, creamy, non-crumbly texture, and a mild taste like that of cow's milk labna. You might try replacing half the cashews with blanched almonds for a flavor more similar to that of sheep's or goat's cheese.

Make sure your probiotic capsules contain no prebiotics, as they can interfere with the culture. The probiotic may be multi-strain, but should contain some of: Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidus, Lactobacillus acidophilus. The number of capsules you need will depend on how many cultures each capsule is guaranteed to contain.

Instead of probiotic capsules, you can use a speciality starter culture pack intended for use in culturing vegan dairy, many of which are available online. Note that starter cultures may be packaged with small amounts of powdered milk for the bacteria to feed on, and may not be truly vegan.

If you want a mustier, goat-ier taste to your labna, try replacing the water with rejuvelac made with wheat berries.

You can also start a culture by using any other product with active cultures, such as a spoonful of vegan cultured yoghurt. If you have a lot of cultured yoghurt, you can just skip to straining that directly (step 5) to make your labna—though you won't be able to control how tangy the labna is that way.

Instructions:

This recipe works by blending together cashews and water into a smooth, creamy spread, then culturing it into yoghurt, and then straining it (the way yoghurt is strained to make labna). It's possible that you could skip the straining step by adding more cashews, or less water, to the yoghurt to obtain a thicker texture, but I have not tested the recipe this way.

1. If your blender is not high-speed, you will need to soak your cashews to soften them. Soak in filtered or distilled water for 2-4 hours at room temperature, or overnight in the fridge. Rinse them off with just-boiled water.

2. Boil several cups of water and use the just-boiled water to rinse your blender, tamper, measuring cups, the bowl you will ferment your yoghurt in, and a wooden spoon or rubber spatula to stir. Your bowl and stirring implement should be in a non-reactive material such as wood, clay, glass, or silicone.

3. Make the yoghurt. Blend cashews with 3/4 cup just-boiled water for a couple of minutes until very smooth. Transfer to your bowl and allow to cool to about skin temperature (it should feel slightly warm if dabbed on the inside of your wrist). If the mixture is too hot, it may kill the bacteria.

4. Culture the yoghurt. Open the probiotic capsules and stir the powder into the cashew paste. Cover the bowl with a cheesecloth or tea towel. Ferment for 24 hours: on the countertop in summer, or in an oven with the light on in winter.

Taste the yoghurt with a clean implement (avoid double-dipping!). Continue fermenting for another 12-24 hours, depending on how tangy you want your labna to be. A skin forming on top of the yoghurt is no problem and can be mixed back in. Discard any yoghurt that grows mold of any kind.

5. Strain the yoghurt to make labna. Place a mesh strainer in a bowl, making sure there's enough room beneath the strainer for liquid to collect at the bottom of the bowl; line the strainer with cheesecloth or a tea towel, and scoop the cultured yoghurt in. Sprinkle salt over top of the yoghurt. Fold the towel or cheesecloth back over the yoghurt, and add a small weight, such as a ceramic plate or a can of beans, on top.

You can also tie the cheesecloth into a bag around a wooden spoon and place the wooden spoon across the rim of a pitcher or other tall container to collect the whey. The draining may occur less quickly without the weight, though.

Strain in the refrigerator for 24-48 hours, depending on the desired texture. I ended up draining about 2 Tbsp of whey.

6. If not making labna balls: Put in an airtight jar, and add just enough olive oil to cover the surface of the labna. Store in the fridge for up to two months.

7. To form balls (optional): Oil your hands to form the labna into small balls and place them on a baking sheet lined with parchment paper. They may still be quite soft.

Optionally sprinkle with, or roll in, dried mint, za'tar, sesame seeds, nigella seeds (القزحة), ground sumac, or crushed red chili pepper, as desired.

Optionally, for firmer balls, lightly cover with another layer of parchment paper and then a kitchen towel, and leave in the refrigerator to dry for about a day.

Place labna balls in a clean glass jar and add olive oil to cover. Retrieve labna from the jar with a clean implement. They will last in the fridge for about a year.

#fermented #cashews #cheeses #Levantine #Palestinian #gluten free #cooking

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classicrubberduck · 2 months

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need an alonso scandal primer BAD

Oh Lord, I am tired after work so I will just give a very quick summary:

The Really Big Ones are Spygate 2007, when McLaren were found to have possession of stolen technical information from Ferrari. Fernando had his own mini-scandal within this scandal, when he deliberately held up Lewis during qualifying for the 2007 Hungarian Grand Prix (for which the FIA penalised McLaren and basically told them to get their drivers in line). The next day Fernando attempted to threaten Ron Dennis by sending evidence confirming McLaren knew about the stolen Ferrari information. Which led to Ron Dennis running to the FIA President, Max Mosley, to tell him that he knew nothing about the emails, which led to the FIA re-investigating the whole saga, which led to McLaren getting a $100,000,000 fine, the biggest in sporting history.

Oh, 2007 F1 Season you will always be famous.

Also in the 2007 season, Marc Priestley wrote in his book that Fernando was going around giving his mechanics brown envelopes of cash, which is, how you say, a wee bit scandalous.

Then there was the 2008 Crashgate scandal, when Nelson Piquet Jr deliberatly crashed in order to ensure that Fernando won the race. Who knows if Fernando knew about it at the time, but it's yet another weird scandal he got caught up in.

Then in 2010, there was the Fernando Is Faster Than You incident (yes that video involves Christian Horner being an enormous hypocrite but that aside) in which Ferrari gave a team order for Felipe Massa to move aside for Fernando, even though team orders were illegal at the time. And it was in particularly bad taste given that this was at the Hungarian GP, the race where one year earlier, Felipe had suffered a serious head injury.

In 2012, at the American GP, Ferrari deliberately broke the seal on Felipe Massa's engine in order to give Fernando an advantage on the by moving him to the clean side of the track.

In 2013, Fernando was asked at the Hungarian Grand Prix (what is it with Fernando and Hungary) what he would like for his birthday, and he replied "someone else's car" (valid tbh) and the boss of Ferrari called him on his birthday to yell at him.

Jenson has said that when they were at McLaren, Fernando used to pretend there were problems with the car and retire if Jenson was ahead of him in a race.

And then, when it was announced that Fernando was going to Aston Martin, Otmar said he hadn't spoken to Fernando because he was on a boat with no signal. Literally later that day, Fernando posted a selfie of himself in Barcelona, making it extremely obvious that he was just ignoring Otmar's calls because he wanted to.

I'm absolutely certain there's other things I'm forgetting, but those are the ones that came immediately to mind. As you can tell, not all of it is directly Fernando's fault, but the man's just a magnet for scandal and drama. It says a lot that I said this was going to be a quick primer, and I spent the best part of an hour writing and researching eight paragraphs worth of stuff.

#anon ask #Fernando Alonso #F1

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httpiastri · 2 months

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PERFECTLY FINE – Y/N PROFILE

full name: y/n harper

date of birth: june 3rd, 2005

birthplace: cambridge, england

family members: william harper (father); sarah harper (mother)

teams: prema racing (2020-2023), campos racing (2024-now)

driver academy: red bull junior team (2019-now)

instagram: yourusername

best friends: jak crawford, dino beganovic, pepe marti

racing record:

2020 italian f4 championship – third place (six podiums; two wins)

2021 formula regional european championship – fifth place (four podiums; one win)

2022 formula regional european championship – second place (nine podiums; three wins)

2023 fia formula 3 championship – second place (five podiums; three wins)

2024 fia formula 2 championship – ongoing

trivia:

– y/n harper is the only child of four-time world champion william harper. her father was a ferrari driver for a total of eleven years and won his first two titles with the italian team in 2007 and 2008, before moving on to drive for red bull. there, he won his second championship in 2010 – only to move back to ferrari and take his last title with them the following season. as of early 2021, he's the head of the ferrari driver academy.

– y/n began karting at the age of seven, starting off with being coached by her father but later moving on to getting a trainer of her own. she joined the red bull junior team for her last year of karting and has stayed in the academy ever since.

– american f2 driver jak crawford joined the junior team one year later, and he and y/n found each other instantly. the two have been best friends, as well as neighbors, since then.

– y/n began being romantically involved with teammate paul aron during the summer break of the 2022 freca season. however, the pair split up almost a year later. she then started dating ferrari academy driver oliver bearman in late july 2023.

– y/n was homeschooled between ages 14 and 16 so that she could focus more on her driving.

– besides racing, her interests include skiing, baking, reading, and journaling.

– despite often being held back by her own performance anxiety and imposter syndrome, she is very set on and clear about her goal; getting into formula one. she has claimed that she will never truly be satisfied until she stands on the top step of the podium after an f1 race like her father did so many times.

series masterlist

#perfectly fine!#f1 #formula 1 #formula one #f2 #formula two #formula 2 #ollie bearman #paul aron #fluff #angst #x reader #x you #x yn #x y/n #series #fanfic #imagine #blurb #drabble

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