MERION STATION, Pennsylvania (WPVI) — On this version of The Dish we’re whipping up a contemporary, wholesome dish that works as an appetizer or a meal.
We head to Merion Station, Montgomery County to satisfy the 2 households who teamed as much as create one in every of their staple cultural dishes: labneh.
They name their product “Loveneh,” and we’re utilizing it to make a scrumptious cucumber lemon toast that is good for the season.
Loveneh is a home made, homegrown labneh – a thick, tangy and barely salty dip or unfold.
“Labneh will not be that well-known within the U.S., nevertheless it’s very well-known in different components of the world,” says Emiliano Tatar, proprietor of Merion Park Cheese Co. “It is a Center Japanese/Armenian/Balkan dish.”
They performed off of the phrase “love” as a result of Philadelphia is the Metropolis of Brotherly Love. And it is made with love as a collaboration between two native households.
Emiliano and his spouse Lori are pediatricians and the dairy creators behind Merion Park Cheese Co. – or as they prefer to name themselves, “cheese docs.”
They teamed up with the Fereshetian household. Three generations of their household have been making Erivan yogurt for greater than half a century.
“My mom began Erivan in her kitchen 55 years in the past,” explains Paul Fereshetian.
Erivan is an genuine Armenian yogurt.
“Ours may be very distinct,” Fereshetian says. “It’s extremely tangy. It is way more tart than individuals typically will count on.”
Erivan is the bottom for the Loveneh.
Yow will discover it on the cabinets of native markets and retailers like Entire Meals and in eating places throughout the area. Bolo in Heart Metropolis makes use of it of their dishes.
“Mike Solomonov places it on the menu at Zahav and Dizengoff fairly constantly,” Emiliano says.
You may even discover Loveneh within the James Beard award winner’s newest cookbook.
Lori says you may as well use Loveneh for baking.
“Any time you see bitter cream or yogurt in a recipe, you would sub out Loveneh,” Lori says.
For example, she provides some vanilla, sugar and bitter cream to the Loveneh and whips up a topping for her home made cheesecake.
The concept is to share their tradition, one schmear at a time.
Cucumber lemon ‘Loveneh’ toast from Merion Station Cheese Co.
Substances:
– Sourdough bread (or select your favourite)
– Herbs: mint, thyme and basil
– One complete cucumber
– One lemon
– Further virgin olive oil
– One container of Loveneh
– Pinch of salt
Instructions:
1. Slice your sourdough bread and toast the slices in a pan with the olive oil.
2. Reduce the cucumber into ribbons. Curl up the beautiful cucumber ribbons and toss with contemporary squeezed lemon juice and a few olive oil.
3. In a separate bowl, combine the Loveneh with the chopped contemporary herbs, some lemon zest and a pinch of salt.
4.Shmear that Loveneh combination onto the toasted bread, layer on the dressed cucumber ribbons and garnish with some extra chopped herbs, lemon zest and crushed pink pepper flakes for slightly kick.
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