📝 About This Recipe
A cornerstone of the Lebanese 'terwi'a' (breakfast), this velvety strained yogurt cheese is a masterclass in simplicity and balance. Our version elevates the creamy, tangy labneh with hand-picked wild thyme and a fragrant pool of extra virgin olive oil. It is a soul-warming dish that brings the rustic charm of the Levantine mountains straight to your morning table.
🥗 Ingredients
The Labneh Base
- 1 kg Full-fat Greek yogurt (high quality, sheep or cow milk)
- 1 teaspoon Sea salt (fine grain)
The Wild Thyme Infusion
- 1/2 cup Fresh wild thyme (Za'atar) (leaves stripped from stems; or dried wild thyme)
- 2 tablespoons Lebanese Za'atar blend (with sumac and toasted sesame seeds)
- 1/2 cup Extra virgin olive oil (first cold press, preferably Lebanese)
- 1 teaspoon Sumac (for extra brightness and color)
Fresh Garnishes
- 2 pieces Persian cucumbers (sliced into half-moons)
- 1/2 cup Cherry tomatoes (halved)
- 1/4 cup Fresh mint leaves (torn gently)
- 1/4 cup Pitted Kalamata or green olives (halved)
- 3 pieces Radishes (thinly sliced)
👨🍳 Instructions
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1
In a large mixing bowl, combine the full-fat yogurt and the sea salt. Stir thoroughly until the salt is completely dissolved and the yogurt is smooth.
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2
Line a fine-mesh sieve with three layers of cheesecloth or a clean, thin muslin kitchen towel. Place the sieve over a deep bowl, ensuring there is space for liquid to collect at the bottom.
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3
Pour the salted yogurt into the center of the cheesecloth. Gather the edges of the cloth and tie them tightly with kitchen twine to create a bundle.
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4
Place the setup in the refrigerator. For a creamy, spreadable labneh, strain for 12-15 hours. For a thicker, firmer 'labneh balls' consistency, strain for a full 24 hours.
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5
Once strained, discard the whey (the yellowish liquid in the bowl) and transfer the thickened labneh to a clean bowl. Give it a gentle whisk to ensure a silky texture.
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6
In a small separate bowl, whisk together the extra virgin olive oil, 1 tablespoon of the za'atar spice blend, and half of the fresh wild thyme leaves.
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7
Prepare your serving platter. Using the back of a large spoon, spread the labneh in a circular motion, creating deep 'swooshes' or wells to catch the oil.
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8
Generously pour the za'atar-infused olive oil into the wells of the labneh.
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9
Sprinkle the remaining dry za'atar blend and the rest of the fresh wild thyme leaves over the top.
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10
Dust with a final pinch of sumac to provide a vibrant red pop of color and a tart finish.
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11
Arrange the sliced cucumbers, tomatoes, radishes, and olives around the edge of the plate or in small side bowls.
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12
Tear the fresh mint leaves and scatter them over the dish just before serving to maintain their bright green color and aroma.
💡 Chef's Tips
Use the highest quality olive oil you can find; its flavor is the backbone of the dish. If you cannot find fresh wild thyme, soak dried thyme in a little warm oil for 10 minutes to revive its aromatics. Never skip the salt in the yogurt—it is essential for the osmosis process that draws out the moisture. Store any leftovers in an airtight container with a thin layer of olive oil on top to keep the labneh from drying out. For a smoky twist, try charring the cherry tomatoes in a pan before adding them as a garnish.
🍽️ Serving Suggestions
Serve with warm, puffed Lebanese pita bread or crispy toasted man'oushe. Pair with soft-boiled eggs or a classic Shakshuka for a hearty protein-rich breakfast. Accompanied by a hot pot of Lebanese black tea infused with fresh mint or sage. Include a side of 'Makdous' (oil-preserved stuffed eggplants) for an authentic village-style spread. Add a small bowl of wildflower honey on the side for those who enjoy a sweet-and-savory contrast.