📝 About This Recipe
Experience the soul of Levantine hospitality with this luxurious, velvety labneh, a cornerstone of the traditional mezze table. This dish transforms simple high-quality yogurt into a thick, tangy spread, topped with the earthy, herbaceous crunch of authentic za'atar and a pool of liquid gold olive oil. Perfect for breakfast or as a sophisticated appetizer, it embodies the vibrant, sun-drenched flavors of the Eastern Mediterranean.
🥗 Ingredients
The Labneh Base
- 32 ounces Full-fat Greek Yogurt (Ensure it is plain and contains no thickeners like gelatin)
- 1/2 teaspoon Sea salt (Fine grain)
- 1 teaspoon Lemon juice (Freshly squeezed for a bright acidity)
The Toppings
- 3 tablespoons Za'atar blend (A mix of wild thyme, sumac, and toasted sesame seeds)
- 1/4 cup Extra virgin olive oil (Use the highest quality, cold-pressed oil available)
- 8-10 leaves Fresh mint leaves (Torn or chiffonade)
- 1/2 teaspoon Aleppo pepper or red chili flakes (For a mild, fruity heat)
- 2 tablespoons Pomegranate seeds (Optional, for a pop of color and sweetness)
- 1/2 piece English cucumber (Finely diced for garnish)
For Serving
- 4 pieces Pita bread (Warm or toasted)
- 1/2 cup Kalamata olives (Pitted)
- 4 pieces Radishes (Thinly sliced for crunch)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the full-fat Greek yogurt, sea salt, and lemon juice. Whisk thoroughly until the salt is fully incorporated and the yogurt is smooth.
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2
Prepare a straining station: Place a large fine-mesh sieve over a deep bowl, ensuring there is enough space at the bottom for liquid to collect without touching the sieve.
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3
Line the sieve with two layers of dampened cheesecloth or a clean, thin kitchen towel (muslin works best).
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4
Pour the seasoned yogurt into the center of the cloth. Gather the edges of the cloth and tie them together with a rubber band or kitchen twine to form a bundle.
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5
Place the entire 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 desired thickness is achieved, remove the labneh from the cloth and discard the collected whey (the yellowish liquid in the bowl).
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7
Transfer the labneh to a wide, shallow serving bowl. Use the back of a large spoon to create deep decorative swirls and 'wells' across the surface.
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8
Generously dust the surface with the za'atar blend, ensuring some falls into the grooves you created.
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9
Slowly pour the extra virgin olive oil over the labneh, allowing it to pool beautifully in the wells.
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10
Garnish with the finely diced cucumber, pomegranate seeds, and fresh mint leaves for texture and brightness.
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11
Sprinkle the Aleppo pepper over the top for a subtle hint of spice and a vibrant red contrast.
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12
Serve immediately at room temperature alongside warm pita and fresh vegetables.
💡 Chef's Tips
For the best flavor, use yogurt with at least 5% milk fat; the fat carries the flavor of the za'atar. If you are in a rush, you can hang the yogurt bundle from your kitchen faucet for 4 hours at room temperature, though refrigeration is safer for longer straining. Avoid using 'flavored' or 'low-fat' yogurts as they often contain stabilizers that prevent proper straining. Store any leftover plain labneh in an airtight container with a thin layer of olive oil on top; it will stay fresh for up to 1 week. If your za'atar tastes dusty, lightly toast it in a dry pan for 30 seconds before using to wake up the oils in the thyme and sesame.
🍽️ Serving Suggestions
Serve with warm, pillowy pita bread or crispy za'atar-dusted pita chips. Pair with a fresh plate of sliced tomatoes, cucumbers, and spicy green peppers. Include it as part of a larger mezze spread alongside hummus, muhammara, and falafel. Enjoy with a hot cup of black tea infused with fresh mint or sage. Use it as a base for a savory breakfast bowl topped with a soft-boiled egg and sliced avocado.