Chefchaouen in northwest Morocco is known as the "blue pearl" for obvious reasons, but where did the blue color come from? It wasn't always this blue. In fact it wasn't until a Jewish settlement came to Morocco in the 1930's and painted the façades blue in the Jewish tradition to remind people of the sky, the heavens, and of God's power. Find the rest of the story at the link in our bio. Photo by @rrrudya. #traveldeeper
Expect the unexpected.
This is a story of one of the most exclusive clubs in Croatia that will transform the meaning and perception of clubbing and nightlife. The golden summer fever is coming, so get ready to embrace it in its full glow.
HMS Duncan (Currently alongside in Malta) seen conducting replenishment at Sea with French Tanker FS Marne and Danish frigate HDMS Niels Juel (March 22nd) while serving as part of the Charles de Gaulle #tf473 Aircraft Carrier group
Need more blue in your life? We definitely do! We’re so excited to be leaving the office and jumping on the boat, kicking off our expedition season this May in the amazing Cabrera National Park. We’ve got big plans for some big fish out there, including loggerhead sea turtle tagging, cataloguing Risso’s dolphins, sperm whales and watching bluefin tuna jump out the water! Hurray for spring! Follow the link in our bio to join our conservation mission. #wildlife#boatlife#conservation#ocean#volunteer#adventure#jumpaboard#marineprotectedareas#mediterranean#baleares
Labaneh (or Labneh) is a thick and creamy spread made from fresh yogurt which has been strained in order to remove the whey using cotton cloth. Labaneh balls in particular are made from a thicker form of labaneh that are rolled into small balls and kept in olive oil filled jar. Thicker form of labaneh necessarily means more straining time, more produced whey, and more food longevity.
The jar of labaneh balls is an important element of Levantine cuisine and no Palestinian kitchen is complete without it. It is a sort of preserved food usually made from goats'or sheeps' milk and it can be used and consumed for many months.
Good labneh balls melt in your mouth and have a creamy, thick, slightly sharp flavour, I like to roll them in chili and za’atar just before serving because it adds complexity to the flavour.
Start with some homemade or store-bought pasteurized goat or sheep milk labneh (Add salt to the fresh yogurt and stir. Then put the salted yogurt in any clean cotton cloth you have. Press them by closing the cotton cloth tightly. Hang the cotton bag over an empty bowl or the sink. Leave it to drain for about 20 hours. ) Season with salt to help demoisturizing labneh.
Pinchoff a little piece of labneh about the size of a walnut and shape it into a ball.
Set on a paper-towel lined sheet pan and lay a paper towel on top to absorb moisture.
Slide into the refrigerator for a day or two.
Transfer the balls to a lidded glass jar and top off with olive oil.
Refrigerate until needed, up to several months.
افضل وقت لشراء اللبنه بهدف التخزين هو نهاية شهر نيسان ... لبنة التخزين الأفضل انها تكون لبنة غنم او نعاج وطبعا لازم تكون نسبة الماء فيها قليله جدا وفي البيت بتمر بمراحل قبل وضعها في الزيت ... ...طبعا في بلاد الغربه بنحضرها من الألف الى الياء ... من الحليب الى الكرات . طريقة التحضير بالتفصيل حتكون في بوست لاحق. .... .