📝 About This Recipe
Transport your senses to the sun-drenched shores of the Levant with this quintessential Middle Eastern breakfast staple. This dish features velvety, strained yogurt known as Labneh, which strikes a perfect balance between tangy creaminess and a thick, spreadable texture. Adorned with a generous dusting of aromatic za'atar and a pool of high-quality extra virgin olive oil, it is a masterclass in how simple, ancient ingredients can create a sophisticated and deeply satisfying morning ritual.
🥗 Ingredients
The Labneh Base
- 32 ounces Full-fat Greek yogurt (ensure it contains no thickeners like gelatin or starch)
- 3/4 teaspoon Sea salt (fine grain)
- 1 teaspoon Lemon juice (freshly squeezed for a bright acidic lift)
The Toppings & Aromatics
- 3 tablespoons Za'atar spice blend (look for a blend with hyssop, sumac, and toasted sesame seeds)
- 1/4 cup Extra virgin olive oil (use the highest quality, cold-pressed oil available)
- 1/2 teaspoon Sumac (for an extra pop of ruby color and citrus notes)
- 6-8 pieces Fresh mint leaves (torn or chiffonade)
- 1/4 teaspoon Aleppo pepper or red chili flakes (optional, for a subtle background heat)
Fresh Accompaniments
- 3 pieces Persian cucumbers (sliced into rounds or spears)
- 1 cup Cherry tomatoes (halved)
- 1/2 cup Kalamata or Castelvetrano olives (pitted)
- 4 pieces Pita bread (warmed or toasted)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the full-fat Greek yogurt, sea salt, and lemon juice. Whisk thoroughly for about 1 minute until the salt is fully dissolved and the yogurt is aerated and smooth.
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2
Prepare a straining station by placing a large fine-mesh sieve over a deep bowl, ensuring there is at least 2 inches of space between the bottom of the sieve and the bottom of the bowl to collect the whey.
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3
Line the sieve with two layers of dampened cheesecloth or a clean, thin kitchen towel (flour sack towels work best).
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4
Pour the seasoned 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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5
Place the entire setup in the refrigerator. For a creamy, spreadable dip, strain for 12 hours. For a firmer, cheese-like consistency (labneh balls), strain for 24 to 48 hours.
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6
Once the desired consistency is reached, remove the labneh from the fridge and gently untie the cloth. The mixture should be thick, matte, and hold its shape.
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7
Transfer the labneh to a shallow serving bowl or a lipped plate. Using the back of a large spoon, spread the labneh out toward the edges.
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8
Create a 'well' or several decorative swoops and swirls in the center of the labneh with your spoon; these grooves will act as reservoirs for the olive oil.
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9
Generously drizzle the extra virgin olive oil over the top, ensuring it fills the decorative wells you created.
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10
Evenly sprinkle the za'atar spice blend over the surface. Add a light dusting of sumac and Aleppo pepper for visual contrast and complexity.
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11
Garnish with the torn fresh mint leaves for a burst of herbal aroma.
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12
Arrange the sliced cucumbers, tomatoes, and olives on the side of the plate or in separate small bowls.
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13
Warm the pita bread over an open flame or in a toaster until soft and pliable, then serve immediately while the bread is warm and the labneh is cool.
💡 Chef's Tips
Always use full-fat yogurt; low-fat versions will result in a chalky texture rather than a silky one. If you don't have cheesecloth, a stack of high-quality paper coffee filters inside the sieve works surprisingly well. Don't throw away the collected whey! Use it in smoothies or as a liquid replacement in bread baking for extra protein and tang. If your labneh becomes too thick after straining, simply whisk in a tablespoon of yogurt or heavy cream to loosen it back up. Store any leftovers in an airtight container with a thin layer of olive oil on top to keep it fresh for up to 5 days.
🍽️ Serving Suggestions
Pair with a hot cup of sweetened black tea infused with fresh mint leaves for the most authentic experience. Serve alongside 'Shakshuka' for a complete, hearty Middle Eastern brunch spread. Add a side of soft-boiled eggs dusted with dukkah for extra protein. Include a small dish of honey or apricot preserves to provide a sweet counterpoint to the salty za'atar. For a modern twist, serve with toasted sourdough or seeded rye crackers instead of pita.