📝 About This Recipe
Labneh is the quintessential Levantine staple, a thick and luscious strained yogurt cheese that sits somewhere between a dip and a soft cheese. Traditionally enjoyed across the Mediterranean, its tangy profile and incredibly creamy texture are achieved through the simple magic of patience and salt. This recipe transforms humble yogurt into a sophisticated centerpiece, perfect for dipping warm pita or spreading over charred vegetables.
🥗 Ingredients
The Base
- 32 ounces Full-fat Greek Yogurt (Ensure it contains live active cultures for the best flavor)
- 1 teaspoon Kosher Salt (Adjust to taste)
- 1 teaspoon Lemon Juice (Freshly squeezed for a bright acidic lift)
Infused Topping
- 1/4 cup Extra Virgin Olive Oil (Use high-quality, cold-pressed oil)
- 1 teaspoon Aleppo Pepper Flakes (Or substitute with 1/2 tsp crushed red pepper)
- 2 tablespoons Za'atar Spice Blend (A mix of thyme, sumac, and sesame seeds)
- 1/4 cup Fresh Mint Leaves (Hand-torn)
- 2 tablespoons Pomegranate Arils (For a burst of sweetness and color)
For Serving
- 4-6 pieces Warm Pita Bread (Lightly toasted)
- 3 pieces Persian Cucumbers (Sliced into rounds)
- 4 pieces Radishes (Thinly sliced)
- 1 pinch Flaky Sea Salt (For finishing)
👨🍳 Instructions
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1
In a large mixing bowl, combine the Greek yogurt, kosher salt, and lemon juice. Whisk thoroughly for about 1 minute until the salt is fully dissolved and the mixture is smooth.
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2
Prepare a straining station by lining a fine-mesh sieve with four layers of cheesecloth or a clean, thin kitchen towel. 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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3
Carefully pour the salted yogurt mixture into the center of the cheesecloth. Gather the edges of the cloth and tie them together with kitchen twine or a rubber band to create a bundle.
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4
Place the entire setup (bowl and sieve) into the refrigerator. Let it strain for at least 12 hours for a spreadable dip consistency, or up to 24 hours for a firmer, cream-cheese-like texture.
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5
Check the bowl occasionally and discard the collected whey. The longer you strain, the tangier and thicker the labneh will become.
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6
While the labneh is straining, prepare the infused oil. In a small saucepan over very low heat, warm the olive oil and Aleppo pepper for 3-4 minutes until the oil turns a light orange hue. Remove from heat and let cool completely.
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7
Once the labneh has reached your desired thickness, remove it from the cheesecloth and transfer it to a clean bowl. Give it a gentle stir to ensure a uniform, silky texture.
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8
To plate, spread the labneh onto a shallow serving dish. Use the back of a spoon to create deep decorative swirls and 'wells' to catch the oil.
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9
Drizzle the cooled Aleppo chili oil generously over the yogurt, making sure it settles into the swirls.
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10
Sprinkle the za'atar spice blend evenly across the top, followed by the pomegranate arils and hand-torn mint leaves.
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11
Finish with a light sprinkle of flaky sea salt to enhance all the vibrant Mediterranean flavors.
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12
Serve immediately alongside warm pita, sliced cucumbers, and radishes for the ultimate meze experience.
💡 Chef's Tips
Use full-fat yogurt; low-fat or non-fat varieties will result in a chalky texture rather than a creamy one. If you don't have cheesecloth, a large coffee filter or a nut milk bag works perfectly as a substitute. Don't throw away the leftover whey! It's packed with protein and can be used in smoothies or as a liquid replacement in bread baking. For an even deeper flavor, let the finished labneh sit at room temperature for 20 minutes before serving to soften the fats in the oil and yogurt. Avoid over-salting initially; the flavors concentrate as the water drains out, so taste after straining before adding more salt.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Assyrtiko or a dry Rosé to cut through the richness. Serve as part of a larger Meze platter with kalamata olives, hummus, and grilled halloumi. Spread leftover firm labneh on toasted sourdough and top with sliced heirloom tomatoes and honey for breakfast. Use it as a cooling accompaniment to spicy grilled lamb kebabs or roasted za'atar chicken thighs.