📝 About This Recipe
A cornerstone of Levantine hospitality, Labneh is a thick, strained yogurt cheese that offers a luxurious, velvety texture and a bright, tangy profile. This version elevates the classic spread with a fragrant bloom of za’atar—a woodsy blend of thyme, sumac, and sesame—and a pool of liquid gold olive oil. It is a deceptively simple dish that relies on the quality of its raw ingredients, making it the ultimate centerpiece for a Mediterranean mezze platter.
🥗 Ingredients
The Yogurt Base
- 32 ounces Full-fat Greek Yogurt (ensure it contains live active cultures and no added thickeners)
- 1 teaspoon Kosher Salt (fine sea salt also works well)
- 1 teaspoon Lemon Juice (freshly squeezed for a hint of brightness)
The Za’atar Topping & Oil
- 3 tablespoons Za’atar Blend (high-quality blend containing hyssop or thyme, sumac, and sesame seeds)
- 1/4 cup Extra Virgin Olive Oil (use a robust, peppery finishing oil)
- 1/2 teaspoon Aleppo Pepper or Chili Flakes (for a mild, fruity heat)
Fresh Garnishes
- 6-8 pieces Fresh Mint Leaves (torn or chiffonade)
- 1/2 cup Cherry Tomatoes (quartered)
- 2 Persian Cucumbers (sliced into half-moons for crunch)
- 2 tablespoons Pomegranate Arils (for a pop of sweetness and color)
- 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 for 1 minute until the salt is fully dissolved and the yogurt is aerated.
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2
Prepare a straining station by placing a fine-mesh sieve over a deep bowl, ensuring there is at least 2 inches of space between the bottom of the sieve and the bowl to catch the whey.
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3
Line the sieve with two layers of damp cheesecloth or a large clean lint-free kitchen towel, allowing the edges to hang over the sides.
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4
Pour the seasoned yogurt into the center of the cloth. Gather the edges of the cloth and tie them tightly with kitchen twine or a rubber band to create a bundle.
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5
Place the setup in the refrigerator. Let it strain for 12 hours for a spreadable dip consistency, or up to 24 hours if you prefer a firmer, cheese-like texture.
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6
Once strained, remove the labneh from the cloth. It should be thick, matte, and hold its shape. Transfer it to a clean bowl and give it a gentle stir to smooth it out.
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7
To plate, place the labneh in the center of a shallow serving bowl. Use the back of a large spoon to create a deep 'well' or spiral pattern in the surface—this is where the oil will pool.
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8
In a small skillet over very low heat, warm the olive oil for 60 seconds. Add the za’atar and Aleppo pepper, swirling for 30 seconds just until fragrant. Do not let the herbs burn.
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9
Carefully pour the warm, infused oil and za’atar mixture directly into the wells of the labneh.
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10
Arrange the sliced cucumbers and quartered cherry tomatoes around the edges of the bowl or directly on top.
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11
Scatter the fresh mint leaves and pomegranate arils over the dish for a vibrant contrast of color and texture.
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12
Finish with a final sprinkle of flaky sea salt and serve immediately while the oil is still slightly warm.
💡 Chef's Tips
Always use full-fat yogurt; low-fat versions lack the necessary structure and mouthfeel once strained. If you don't have cheesecloth, high-quality paper coffee filters placed in a sieve work perfectly for smaller batches. Don't discard the leftover whey! It is rich in protein and can be used in smoothies or as a liquid base for baking bread. Store any leftover labneh in an airtight container topped with a thin layer of olive oil; it will stay fresh for up to 5 days. If your za'atar tastes dull, toast it in a dry pan for 30 seconds before adding it to the oil to wake up the essential oils.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or manakish for a traditional experience. Pairs beautifully with a crisp, chilled Sauvignon Blanc or a dry Rose. Use it as a cooling side dish for spicy grilled lamb kebabs or roasted chicken. Include it on a breakfast spread alongside soft-boiled eggs, olives, and sliced radishes. For a low-carb option, serve with raw bell pepper strips, celery, and endive leaves.