📝 About This Recipe
Labneh is the soul of the Levantine breakfast table, a thick, strained yogurt cheese that strikes a perfect balance between tangy brightness and velvet richness. This recipe elevates the humble spread with a fragrant bloom of za’atar, nutty toasted pine nuts, and a vibrant swirl of extra virgin olive oil. It is a timeless Mediterranean masterpiece that proves how a few high-quality ingredients can create a sophisticated, addictive appetizer.
🥗 Ingredients
The Labneh Base
- 32 ounces Full-fat Greek Yogurt (plain, high-quality sheep or cow milk yogurt)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Lemon Juice (freshly squeezed for a hint of brightness)
The Za'atar Topping & Aromatics
- 3 tablespoons Za'atar Blend (high quality, containing wild thyme, sumac, and sesame seeds)
- 1/4 cup Extra Virgin Olive Oil (first cold pressed, fruity profile)
- 1/2 teaspoon Aleppo Pepper Flakes (for mild heat and color)
- 2 tablespoons Pine Nuts (raw)
Fresh Garnishes
- 6-8 pieces Fresh Mint Leaves (torn or chiffonade)
- 2 tablespoons Pomegranate Arils (for a sweet-tart pop)
- 1/4 cup English Cucumber (finely diced)
- 2 pieces Radish (thinly sliced into rounds)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the Greek yogurt, kosher salt, and lemon juice. Whisk thoroughly until the salt is fully incorporated and the yogurt is smooth.
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2
Line a fine-mesh sieve with three 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 liquid to collect without touching the sieve.
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3
Spoon the 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 form a bundle.
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4
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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5
Once strained, discard the collected whey (the yellowish liquid in the bowl). Transfer the thickened labneh to a clean bowl and whip it briefly with a spoon to make it airy and creamy.
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6
In a small skillet over medium-low heat, add the pine nuts. Toast them, shaking the pan constantly, for 2-3 minutes until they are golden brown and fragrant. Remove immediately from the pan to prevent burning.
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7
In the same skillet, add the olive oil and Aleppo pepper. Warm gently for 1 minute just until the oil is infused and slightly red, then remove from heat.
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8
To plate, scoop the labneh onto a shallow serving plate or wide bowl. Use the back of a large spoon to create deep decorative swirls and a 'well' in the center to catch the oil.
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9
Generously sprinkle the za'atar spice blend over the labneh, focusing on the crevices of the swirls.
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10
Drizzle the warm Aleppo-infused olive oil over the top, allowing it to pool beautifully in the center.
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11
Scatter the toasted pine nuts, diced cucumber, radish slices, and pomegranate arils over the surface for texture and color.
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12
Finish with a flourish of fresh mint leaves and a tiny pinch of flaky sea salt. Serve immediately at room temperature.
💡 Chef's Tips
For the best flavor, use the highest quality extra virgin olive oil you can find; it acts as a primary ingredient here. If you are in a rush, you can squeeze the cheesecloth bundle gently to speed up the straining process, though natural gravity yields a smoother texture. Always use full-fat yogurt; low-fat or non-fat varieties will result in a grainy, less flavorful spread. 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 2 weeks. If your za'atar tastes flat, toast the spice blend in a dry pan for 30 seconds before topping to wake up the essential oils.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or crispy pita chips for the ultimate dipping experience. Pair with a platter of brined Kalamata olives and pickled wild cucumbers. Accompany with a crisp glass of chilled Rosé or a traditional glass of hot mint tea. Use as a base for a 'breakfast board' alongside soft-boiled eggs and sliced heirloom tomatoes. This dish also works beautifully as a cooling side for grilled lamb kebabs or spicy roasted cauliflower.