Bringing Labneh to the US with Karim Khalil of Yaza
Bringing Labneh to the US with Karim Khalil of Yaza
Karim's extensive experience in production, his passion for brand creation, and his deep Lebanese roots inspired him to recognize the untapped potential of labneh in the U.S. market.
Happy Tuesday! I’m in NYC this week and I’m so excited to see some of my favorite brands at PopUp Grocer. I have my sights set on Gramms and a few other goodies. It’s so nice to come back see my friends, visit my go-to places, discover new spots, and then go back to my life in Columbus. Living in Manhattan was definitely a great era of life but a change up is always welcomed in my eyes. Let me know if there’s any new spots I should check out!
This week’s podcast episode is with Karim of Yaza. It was great to learn more about Lebanese labneh and cuisine. Recently, I had Ilay of Bezi on to chat about Turkish labneh. Hearing about the differences and similarities was so cool!
It’s officially apple butter season and I will be keeping this homemade variety stocked in my fridge all fall long (recipe below). Enjoy <3
Podcast
Karim Khalil of Yaza
With over 15 years of experience in the global consumer goods industry, Karim Khalil has developed a keen talent for innovation and leadership. In 2020, he relocated from Lebanon to the United States and launched Yaza in 2023—the first brand to introduce authentic labneh to the U.S. market. Yaza not only pioneered the first flavored labneh but also aims to showcase traditional Mediterranean flavors, setting new standards for food quality in grocery stores and redefining how this beloved staple is enjoyed.
Karim's extensive experience in production, his passion for brand creation, and his deep Lebanese roots inspired him to recognize the untapped potential of labneh in the U.S. market.
Karim's favorite Yaza flavor is Za'atar & Olive Oil, as it embodies the most traditional way to savor labneh.
IG yaza.foods | yazafoods.com
Listen to the episode:
Recipes
Delicata + Kabocha Squash Soup with Crispy Quinoa [video]
Ingredients
1 delicata squash
1 kabocha squash
1 head of garlic
2 shallots, halved
8 oz bone broth
8 oz water
1/2 cup SIMPLi white quinoa, cooked according to package instructions
Brightland Parasol champagne vinegar
Siggi’s Skyr
Directions
Peel and cube squash. Preheat the oven to 400 degrees. In a roasting pan place the squash and shallots, drizzle with olive oil. Slice the top of the garlic off, drizzle with olive oil, wrap in foil, and place in the roasting pan. Roast for 30 minutes.
Place the squash and shallots in a dutch oven. Squeeze in the roasted garlic. Cover with bone broth and water. Season with salt as needed. Bring to a boil and reduce to a simmer. Cook for 40-60 minutes. Add contents to a blender and blend till smooth.
Return to the pan and add a splash of vinegar. Turn burner temp to low.
In a small frying pan, add quinoa and olive oil. Season with spiced salt. Fry till golden brown and crispy.
Serve the soup in your bowl of choice. Top with crispy quinoa and skyr. Enjoy!
Apple Butter [video]
Ingredients
1 lb of apples
Directions
Preheat the oven to 375. Roughly chop your apples, removing the core & seeds (I also peeled mine). Place in an oven safe dutch oven and cook covered for 60min. Remove & blend the apples till smooth. Return the mixture to the pot & cook for 3-4 more hours, stirring every 30 mins. Stop cooking when deeply caramelized. Enjoy!
Weekly Favorites
Modern Citizen U-Neck Sweater: I’m always on the hunt for a synthetic fabric free sweater and this on is just so chic.
Creamy Eggplant Pasta: I made this for dinner last week on a whim because I had 2 sad eggplant begging to be used. Turns out this is DELISH and has immediately been added to my recipe repertoire.
This ice cube tray: Random, I know, but someone on TikTok asked me what tray I use which made me realize how much I love this one! I use a ton of ice in every beverage and a cube this size is perfect.
Frankly Good Coffee: My friend Kelly sent me a bag of this coffee and I just had to shout it out. Such good packaging and flavor!
Squeeze bottles: I originally got these for all the custom syrups I made for my matcha pop up but I’ve continued using them for all the fun syrups I’ve made since. Here’s them in use while making a raspberry matcha!
Box cake mix: Even though I historically dislike cake, I can appreciate the simplicity and ease of box mixes. Thank god for Ms. Betty Crocker.
ICYMI
xx,
Lauren (Hodgen)
Dear Citrus Diaries Host | @ citrusdiaries.studio
Citrus Diaries Studio | Creative Director
If you’re interested in working together, drop me a line: hello@citrusdiaries.com 🍊