📝 About This Recipe
Labneh bi Toum is a cornerstone of the Lebanese 'Maza Barida' (cold mezze) table, offering a luxurious, velvet-smooth texture that balances the tang of strained yogurt with the bold, aromatic punch of fresh garlic. Traditionally enjoyed for breakfast or as an evening appetizer, this dish transforms simple ingredients into a sophisticated spread through the art of straining. It is a refreshing, probiotic-rich dip that captures the heart of Levantine hospitality in every bite.
🥗 Ingredients
The Labneh Base
- 32 ounces Full-fat Greek Yogurt (Plain, unsweetened, and high quality)
- 1 teaspoon Kosher Salt (Adjust to taste)
The Garlic Infusion
- 4-5 pieces Fresh Garlic Cloves (Peeled and germ removed if sprouted)
- 1/2 teaspoon Sea Salt (For abrasive grinding in the mortar)
- 1 tablespoon Extra Virgin Olive Oil (To emulsify the garlic paste)
- 1 teaspoon Dried Mint (Rubbed between palms to release oils)
Traditional Garnish
- 3-4 tablespoons Extra Virgin Olive Oil (Use the best quality 'early harvest' oil available)
- 2-3 pieces Fresh Mint Sprigs (For a pop of color and aroma)
- 1/2 teaspoon Aleppo Pepper or Paprika (For a mild, fruity heat)
- 1/2 piece Cucumber (Sliced into rounds for dipping)
- 1/4 cup Kalamata or Lebanese Olives (Pitted or whole)
👨🍳 Instructions
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1
In a large mixing bowl, combine the full-fat yogurt and 1 teaspoon of kosher salt. Whisk thoroughly until the salt is fully incorporated and the yogurt is smooth.
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2
Line a fine-mesh sieve or colander with three layers of cheesecloth or a clean, thin kitchen towel (flour sack towels work best).
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3
Place the sieve over a deep bowl, ensuring there is enough space at the bottom for the liquid (whey) to collect without touching the sieve.
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4
Pour the salted yogurt into the center of the cheesecloth. Gather the edges of the cloth and tie them together with kitchen twine or a rubber band to form a bundle.
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5
Place the setup in the refrigerator. Let it strain for at least 12 hours for a spreadable consistency, or up to 24 hours if you prefer a thicker, cheese-like texture.
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6
Once the labneh has reached your desired thickness, discard the liquid whey and transfer the thickened yogurt to a clean mixing bowl.
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7
Prepare the garlic paste: Place the garlic cloves and sea salt in a mortar and pestle. Pound until a smooth, translucent paste forms with no visible chunks.
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8
Slowly drizzle 1 tablespoon of olive oil into the mortar while stirring the garlic paste to create a mini-emulsion, similar to a concentrated 'toum' sauce.
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9
Add the garlic paste and the dried mint to the bowl of labneh. Use a spatula to fold the ingredients together gently until perfectly marbled and combined.
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10
Taste the mixture. Add more salt or a squeeze of lemon juice if you desire extra brightness, though the yogurt's natural acidity is usually sufficient.
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11
Transfer the Labneh bi Toum to a shallow serving plate. Use the back of a spoon to create deep swirls and 'wells' on the surface to catch the olive oil.
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12
Generously pour the extra virgin olive oil over the top, filling the decorative wells.
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13
Garnish with a sprinkle of Aleppo pepper, a few leaves of fresh mint, and serve alongside olives and fresh vegetables.
💡 Chef's Tips
Always use full-fat yogurt; low-fat versions will not yield the same creamy, decadent mouthfeel. Don't throw away the whey! You can use the leftover liquid in smoothies or as a substitute for buttermilk in baking. If you don't have a mortar and pestle, grate the garlic on a microplane and mix with salt to achieve a similar paste. For a smoother finish, whisk the finished labneh vigorously for 30 seconds before adding the garlic to aerate it. If the garlic flavor is too sharp for you, blanch the whole cloves in boiling water for 2 minutes before crushing them.
🍽️ Serving Suggestions
Serve with warm, puffed pita bread or crispy toasted pita chips for the classic experience. Pair with a platter of fresh crudités including sliced cucumbers, radishes, and heirloom tomatoes. Include it as part of a larger mezze spread alongside Hummus, Tabbouleh, and Warak Enab (stuffed grape leaves). Enjoy with a glass of chilled Arak (the traditional Levantine anise-flavored spirit) or a crisp Sauvignon Blanc. Use it as a healthy, flavorful spread inside a chicken shawarma wrap or a falafel sandwich.