In case you are wondering, yes, these greens in the picture are indeed garden weeds and not micro-herbs; I don’t have easy access to micro-herbs and thought these guys are small enough to do the trick. They look pretty though, do you agree? And another thing, I know this is not a mille-feuille, but let me have this one, please…
I’ve been obsessing about this dessert for around a fortnight now. I came up with the idea in a moment of brilliance (or insanity, call it what you may) and have been dying to make it. For my non-Lebanese readers, a little explanation is needed so that you get a full appreciation of the idea behind the dessert. One of the most, if not the most popular breakfast in Lebanon is a labneh roll. Lebanese bread or saj bread (paper thin bread cooked on an inverted wok, sold in Australia as mountain bread) is slathered with snow-white salted labneh, drizzled with olive oil and rolled up with one or more vegetables and herbs such as mint, cucumbers, tomatoes or olives. Labneh is a cream cheese (yes it is a cheese) made from removing the whey from yoghurt, resulting in a rich, smooth spread. The breakfast roll is salty, savoury and creamy but also light and fresh, a true representative of Mediterranean cuisine with its lavish use of olive oil, dairy, bread and fresh vegetables and herbs.
This superb, yet everyday sort of breakfast was the inspiration for a creamy yet fresh dessert. The labneh is mixed with some whipped cream to give a lighter consistency, and then sweetened with icing sugar. Then, rectangles of saj bread are brushed with butter and crisped up in a pan, with some pressure applied on top to keep them straight. The saj and labneh “mille-feuille” is constructed on a plate drizzled with olive oil butterscotch, then served with a mint leaf tempura; and there you have it: labneh and saj bread with mint and olive oil! An experienced pastry chef could have turned out something a bit more professional looking, but I had to make do with my crooked design skills. And I also wanted to make a tomato jam to go with it but I couldn’t be bothered, so please imagine that it’s there too. See how the beautifully reddish orange hue of the tomato jam contrasts with the white?
Now unfortunately, I didn’t take note of measurements when I made this as it was just an experiment, but it was not hard to do once the concept was there. I have to admit though, the dessert exceeded all my expectations. The buttery richness of the labneh and cream is complemented by its sweetness and then offset by the yoghurt’s acidity. That’s why it’s important to use Greek style yoghurt labneh (and not that European style stuff). Then, the crispness and delicate saltiness of the saj bread intertwines with that creaminess, and the multiple layers create a textural explosion that is quite out of this world. The olive oil butterscotch added an extra layer of flavour, and the mint tempura is more a visual and textural addition than one of flavour; it’s just a bit of fun really. It may be worth noting that I made my own unsalted labneh using Meredith sheep’s yoghurt, which is more delicious as a labneh than it is as yoghurt. Sheep’s yoghurt has a sensational mouth-feel due to the high fat content and in my opinion makes a far superior labneh than cow’s yoghurt.
Now, being an IT guy, and seeing I didn’t really write down the measurements, here’s an “algorithm” as to how to make this dessert: