January 27, 2017



These guys signal the beginning of what might be the best item to come out of Clover in 2017.

If you haven’t had Mezze before, it’s a way of eating that exists all over the Middle East. Creamy dips, chunky spreads, preserved vegetables, cooked vegetables, pickled things, raw salads, and pita bread. It’s often eaten while drinking alcohol, which I think is such a good idea. It’s also a wonderful way to get a lot of vegetables into a meal that feels satisfying.

We started making a Mezze Platter back in 2012. Rustic hummus plus a selection of our salads we make each day. It’s good. But we don’t think it’s nearly good enough. Ayr said he’s going to send Chris to Turkey to learn from the masters of Mezze. And while he waits for the plane tickets to come in, we are researching traditional Mezze elements and thinking about how we could make good Clover versions. I’ll be chronicling the process here, and you can see it for yourself by attending our weekly Food Development Meeting. First up: Labneh.

What is Labneh?

Labneh is a strained yogurt common in Lebanon, kind of like a cream cheese, a bit sour.

Where should we source it? Should we make our own?

We tasted 4 different types of labneh. We also tasted our favorite Mass-grown Sidehill Farm yogurt that we strained ourself (my dad makes his own thicker yogurt this way). We liked Sophia’s (Belmont, MA) and Victor’s (New York) the best. They were both rich, flavorful, and had good viscosity.
We’d ideally like to use Sophia’s. It is expensive, though. And we need to talk to Rabbi Dolinger to see if it’s Kosher.

Should we whip the yogurt with a paddle mixer before serving it?  

This makes very little difference in the final taste/viscosity. Waste of time!

How should we garnish?

We tasted a bunch of different garnishes. We loved za’atar, we loved sumac, and we loved the chopped preserved lemons the best.

What’s next?
Now that we have a Labneh we love, we can start using it as an ingredient. Carrot tzadziki, beet labne, and more.

Recent Posts

January 26, 2023
The Pizza Friday Box gave us an idea: calzones! Ayr has been making these at his house and texting us photos. They’re big and saucy and so good. Basically a stuffed pizza/turnover situation with origins in 17th century Naples.
January 18, 2023
As you might know, we love feedback. Survey Day is a tradition that harkens back to the first days of the food truck, over 10 years ago. If you got a card in line today at Clover, or if you ordered on the app today, click here to take the survey. Huge thanks for helping us improve.
January 13, 2023
Thanks all who joined for the first public food dev meeting after Covid. Phil did a great job pulling it all together. If you’re a customer, farmer, vendor (or Clover staff member) reading this, you are invited to Food Dev! These happen Thursday afternoons at the HUB and they’re where all new food ideas are born. Just make sure to sign up – spots are limited.
January 5, 2023
House-made carrot lox, hearty vegetable stews with bread and pickles, Tunisian breakfast bowls, a pizza party kit, and a dream of snow, all in one box. Our Snowed In Box is back. This was Greg’s idea back in 2020. He thought it would be cool to make a box that was equally whether eaten after snowboarding or cozied up on the couch watching a movie.
December 21, 2022
We’ve been getting a lot of requests for the ability to gift a friend Clover Meal Boxes. After a lot of late night tech sessions, we have a way to do this! Yay! I’ve been looking and seeing a few of you have started to discover this feature and are starting to gift away. So cool to see.
December 16, 2022
If you’re a weekly meal box subscriber, you may have noticed way fewer plastic containers in your deliveries recently.When we started the program, we were in the pandemic, new to this whole home delivery thing, and a big concern was making sure that nothing spilled inside the boxes. So we relied on post-consumer recycled containers (aka plastic deli containers) for a lot of the items.
December 13, 2022
We’ve been getting back into the merch game. First up: squash shirts. I thought it would be fun to celebrate the diversity of the squash world. Although butternut is probably the squash you see most in the grocery store, there are actually over 100 types of squash, all with their own patterns, colors, and textures.
December 6, 2022
The Bridgewater is back!! This is probably the most requested sandwich on our menu. Michelle who runs our social media says she reliably gets one message per week asking when it will return. In 2015, Paul and Bryan came up with this sandwich as an homage to the jalapeño poppers at The Charlie Horse, a now-closed tavern in their hometown of Bridgewater, MA.
December 6, 2022
I love the holidays. I love the lights, I love the traditions, I love ornaments and pine needles all over the floor.  I love the movies (“Muppet Christmas Carol”) and the books (“A Child’s Christmas in Wales.”) I love the good songs, I love the schlocky songs (if you’ve never heard “Suzy Snowflake” or “Dominic the Donkey”, stop reading right now and click through.)
December 1, 2022
It was inevitable. Our meal box program had to find its way into restaurants at some point. A bunch of you have been asking if we can sell “on demand” meal boxes in our restaurants – for those times when you have last-minute dinner guests or forgot to subscribe by the deadline. So we’ve been easing into the process of combining one part of Clover with another.
November 28, 2022
Brussels Sprouts are extra sweet this time of year, and King Brussels, in his infinite wisdom, has cooked up a Brussels Week in our meal boxes. Every single subscription box will contain a recipe inspired by brussels! This is the first time we’ve explored a seasonal theme across our entire lineup and we’re excited to dive in.
November 19, 2022
This was Jane’s last week at Clover. We’re wishing her the best in her next steps (but also not so secretly hoping she comes back!)