📝 About This Recipe
A cornerstone of Levantine hospitality, Labneh is a thick, strained yogurt cheese that strikes a perfect balance between tangy brightness and velvety richness. This recipe elevates the humble dip by pairing it with the earthy, nutty crunch of premium Za’atar and a pool of golden, high-quality olive oil. It is an ancient, soul-satisfying dish that transforms simple ingredients into a sophisticated centerpiece for any gathering.
🥗 Ingredients
The Labneh Base
- 32 ounces Full-fat Greek yogurt (Ensure it has no added thickeners or starches)
- 1 teaspoon Kosher salt (Fine sea salt also works well)
- 1 teaspoon Lemon juice (Freshly squeezed for a hit of acidity)
The Za'atar Topping
- 3 tablespoons Za'atar spice blend (Look for a blend with hyssop, sumac, and sesame seeds)
- 1/4 cup Extra virgin olive oil (Use the best quality 'finishing' oil you have)
- 1 teaspoon Toasted sesame seeds (For extra crunch)
Garnish & Fresh Elements
- 6-8 pieces Fresh mint leaves (Torn or chiffonade)
- 2 tablespoons Pomegranate arils (For a pop of sweetness and color)
- 1/2 English cucumber (Thinly sliced into half-moons)
- 3-4 pieces Radishes (Thinly sliced for peppery crunch)
- 1/2 teaspoon Aleppo pepper or chili flakes (Optional, for a mild heat)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the Greek yogurt, 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
Line a large fine-mesh sieve with four layers of cheesecloth or a clean, thin kitchen towel (flour sack towels work best).
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3
Place the 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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4
Pour 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 create a bundle.
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5
Place the entire 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 cheesecloth. It should be thick, matte, and hold its shape. Discard the liquid whey or save it for baking.
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7
Transfer the labneh to a wide, shallow serving bowl. Use the back of a large spoon to create deep decorative swirls and 'wells' across the surface; these will hold the olive oil.
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8
In a small pan over very low heat, gently warm the olive oil with the Za'atar for 2 minutes. Do not let it sizzle; you just want to bloom the spices and fragrance the oil.
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9
Drizzle the warm Za'atar oil generously over the labneh, ensuring the oil pools in the swoops you created with the spoon.
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10
Scatter the toasted sesame seeds and Aleppo pepper over the top for layers of texture and a hint of warmth.
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11
Garnish with the fresh mint leaves and pomegranate arils to provide a vibrant visual contrast and fresh flavor.
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12
Arrange the sliced cucumbers and radishes around the edge of the plate or serve in a side bowl for dipping.
💡 Chef's Tips
For the best flavor, use a high-quality sheep or goat milk yogurt if available, as it adds a traditional funkiness. Avoid using 'fat-free' yogurt; the fat is essential for the creamy mouthfeel and to balance the acidity. If the labneh becomes too thick, you can whisk in a tablespoon of heavy cream or a little of the reserved whey to loosen it. Always bloom your Za'atar in slightly warm oil; this releases the essential oils in the thyme and sumac for a much deeper flavor profile. Store any leftovers in an airtight container in the fridge for up to 5 days, though the garnishes are best added fresh.
🍽️ Serving Suggestions
Serve with warm, puffed pita bread or crispy za'atar-dusted pita chips. Pairs beautifully with a crisp, dry white wine like a Sauvignon Blanc or a traditional Lebanese Arak. Include it as part of a larger Mezze platter alongside olives, halloumi, and hummus. Spread it on toasted sourdough and top with a poached egg for an incredible breakfast. Accompany with a hot pot of fresh mint tea for a traditional afternoon snack.