📝 About This Recipe
Labneh is the soulful, velvety heart of Middle Eastern breakfast tables, sitting somewhere between a thick yogurt and a soft cream cheese. Traditionally made by straining salted yogurt to remove the whey, it results in a tangy, concentrated spread that is both cooling and intensely creamy. This ancient staple is a masterclass in simplicity, transforming two humble ingredients into a luxurious foundation for vibrant olive oils, fragrant za'atar, and garden-fresh vegetables.
🥗 Ingredients
The Cultured Base
- 32 ounces Full-fat Greek Yogurt (Ensure it contains live active cultures and no thickeners like gelatin)
- 1 teaspoon Kosher Salt (Fine sea salt also works beautifully)
- 1 teaspoon Lemon Juice (Freshly squeezed; adds a bright high note to the fermentation)
The Signature Toppings
- 1/4 cup Extra Virgin Olive Oil (Use the highest quality peppery oil you can find)
- 2 tablespoons Za'atar Blend (A mix of wild thyme, sumac, and sesame seeds)
- 1/2 teaspoon Dried Aleppo Pepper or Chili Flakes (For a gentle, fruity heat)
- 6-8 leaves Fresh Mint Leaves (Torn or chiffonade)
- 2 tablespoons Pomegranate Arils (For a burst of sweetness and color)
Accompaniments
- 3 pieces Persian Cucumbers (Sliced into rounds or spears)
- 1 cup Cherry Tomatoes (Halved)
- 1/2 cup Kalamata Olives (Pitted)
- 4 rounds Warm Pita Bread (Sliced into triangles)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the full-fat Greek yogurt, salt, and lemon juice. Whisk vigorously for about 30 seconds until the salt is fully dissolved and the yogurt is completely smooth.
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2
Prepare your straining station: Place 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 catch the whey.
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3
Line the sieve with four layers of damp cheesecloth or a clean, thin lint-free kitchen towel (flour sack towels work best).
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4
Carefully pour the seasoned yogurt mixture into the center of the cheesecloth-lined sieve.
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5
Gather the edges of the cheesecloth and tie them together with kitchen twine or a rubber band, creating a bundle. You can also place a small weight (like a saucer) on top to speed up the process.
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6
Place the entire setup (bowl and sieve) into the refrigerator. Let it strain for at least 12 hours for a spreadable dip consistency.
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7
For a firmer, cheese-like texture (Labneh Malboudeh) that can be rolled into balls, let it strain for 24 to 48 hours.
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8
Periodically check the bowl and discard the liquid whey that has collected at the bottom to ensure the yogurt isn't sitting in its own moisture.
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9
Once the desired thickness is reached, remove the labneh from the cheesecloth and transfer it to a clean bowl. Give it a quick stir to ensure a uniform, creamy texture.
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10
To serve, spread the labneh onto a shallow plate or wide bowl using the back of a spoon to create deep decorative 'swirls' and 'wells' for the oil to sit in.
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11
Generously drizzle the extra virgin olive oil over the top, allowing it to pool in the crevices you created.
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12
Sprinkle the za'atar, Aleppo pepper, and pomegranate arils evenly over the surface. Garnish with fresh mint leaves.
💡 Chef's Tips
Always use full-fat yogurt; low-fat versions lack the mouthfeel and stability required for a true labneh. Don't throw away the leftover whey! It is packed with protein and can be used in smoothies or as a liquid base for baking bread. If the labneh becomes too thick, you can whisk in a tablespoon of the reserved whey or olive oil to loosen it back up. For a smoky twist, try mixing in a teaspoon of smoked paprika or roasted garlic paste before the straining process. Ensure your cheesecloth is damp before adding the yogurt; this prevents the yogurt from sticking to the fibers and reduces waste.
🍽️ Serving Suggestions
Serve alongside warm, charred pita or man'oushe flatbread for a classic Levantine breakfast. Pair with a hot pot of fresh mint tea or a strong Turkish coffee to balance the creamy richness. Use it as a base for a 'savory bowl' topped with soft-boiled eggs, sautéed spinach, and toasted pine nuts. Spread it on toasted sourdough and top with sliced radishes and a drizzle of honey for a modern brunch twist. Serve as part of a mezze platter with hummus, muhammara, and pickled turnips.