Raw milk left to sour and set into a tangy curd, eaten cold
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The oldest Egyptian dairy preparation, made by leaving milk in earthenware until it clabbers; the drained curd becomes areesh cheese.
Laban rayeb is a fermented & pickled from Egypt: raw milk left to sour and set into a tangy curd, eaten cold. The oldest Egyptian dairy preparation, made by leaving milk in earthenware until it clabbers; the drained curd becomes areesh cheese.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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