📝 About This Recipe
Experience the soul of Middle Eastern hospitality with this velvety, tangy strained yogurt cheese. This traditional dairy specialty transforms simple ingredients into a sophisticated spread that is both cooling and complex. Topped with a fragrant bloom of za'atar and golden olive oil, it is the quintessential addition to any Kosher dairy brunch or mezze platter.
🥗 Ingredients
The Labneh Base
- 32 ounces Full-fat Greek Yogurt (Plain, unsweetened; sheep's milk yogurt also works beautifully)
- 1 teaspoon Kosher Salt (Fine grain for even distribution)
- 1 teaspoon Lemon Juice (Freshly squeezed for a bright acidic lift)
The Za'atar Topping
- 3 tablespoons Za'atar Spice Blend (Ensure it contains hyssop, sumac, and sesame seeds)
- 1/4 cup Extra Virgin Olive Oil (High quality, cold-pressed for the best flavor)
- 1/2 teaspoon Sumac (For extra tang and vibrant color)
Garnish and Texture
- 1/4 cup Fresh Mint Leaves (Torn or chiffonade)
- 2 tablespoons Pomegranate Arils (For a sweet-tart pop)
- 1 tablespoon Toasted Pine Nuts (Lightly browned in a dry pan)
- 1 pinch Flaky Sea Salt (Maldon or similar for finishing)
- 3-4 pieces Radishes (Thinly sliced for crunch)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the Greek yogurt, 1 teaspoon of kosher salt, and the lemon juice. Whisk thoroughly until the salt is fully dissolved and the mixture is smooth.
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2
Prepare a straining station: 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
Set the sieve over a deep bowl, ensuring there is enough space at the bottom for the liquid (whey) to collect without touching the sieve.
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4
Spoon the salted 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 at least 12 hours for a spreadable consistency, or up to 24-36 hours if you prefer a firmer, cheese-like texture.
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6
Once the desired thickness is achieved, remove the labneh from the fridge and gently squeeze the bundle to remove any remaining stubborn moisture.
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7
Untie the bundle and transfer the labneh to a clean bowl. Give it a quick stir with a spatula to ensure a uniform, creamy texture.
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8
To serve, spread the labneh onto a shallow plate or wide bowl. Use the back of a spoon to create deep decorative swirls and 'wells' to catch the olive oil.
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9
In a small ramekin, mix the za'atar spice with 2 tablespoons of the olive oil to create a loose paste; this prevents the spices from tasting 'dusty'.
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10
Drizzle the za'atar oil mixture over the labneh, then pour the remaining plain olive oil into the deeper crevices.
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11
Scatter the fresh mint, pomegranate arils, toasted pine nuts, and radish slices over the top for a beautiful contrast of colors.
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12
Finish with a light sprinkle of sumac and a pinch of flaky sea salt. Serve immediately at room temperature for the best flavor profile.
💡 Chef's Tips
Always use full-fat yogurt; low-fat versions will result in a chalky texture rather than a creamy one. Don't throw away the leftover whey! It's packed with protein and can be used in bread baking or smoothies. If the labneh becomes too thick after straining, simply whisk in a tablespoon of heavy cream or extra yogurt to loosen it. Store any leftovers in an airtight container with a thin layer of olive oil on top to keep the surface from drying out. For a smoky twist, try adding a half-teaspoon of smoked paprika to the za'atar oil blend.
🍽️ Serving Suggestions
Warm, fluffy pita bread or toasted Jerusalem bagels are the traditional choice for dipping. Serve alongside a fresh Israeli salad of finely chopped cucumbers, tomatoes, and parsley. Pairs beautifully with a crisp, chilled Israeli Sauvignon Blanc or a hot glass of Nana (mint) tea. Add it to a dairy brunch board with smoked salmon, capers, and hard-boiled eggs. Use it as a base for a savory tart, topped with roasted cherry tomatoes and balsamic glaze.