📝 About This Recipe
Labneh is a cornerstone of Levantine breakfast tables, beloved for its thick, cream-cheese-like consistency and bright, tangy profile. By slowly straining full-fat yogurt, you transform a simple dairy staple into a luxurious, spreadable masterpiece that balances perfectly against the floral sweetness of honey. This recipe elevates the traditional bowl with aromatic garnishes, creating a sophisticated brunch experience that is as nourishing as it is indulgent.
🥗 Ingredients
The Labneh Base
- 32 ounces Full-fat Greek yogurt (plain, unsweetened and high quality)
- 1/2 teaspoon Kosher salt (fine grain)
- 1 teaspoon Lemon zest (finely grated)
The Sweet Infusion
- 1/4 cup Wildflower honey (raw and unfiltered preferred)
- 1/4 teaspoon Orange blossom water (optional, for a floral note)
- 1/4 teaspoon Vanilla bean paste (adds beautiful black specks)
Toppings and Texture
- 1/4 cup Shelled pistachios (unsalted, roughly chopped)
- 1/3 cup Fresh pomegranate arils (for a tart pop)
- 6-8 leaves Fresh mint leaves (torn or chiffonade)
- 1 teaspoon Dried culinary rose petals (for garnish)
- 1 pinch Flaky sea salt (such as Maldon)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the Greek yogurt, kosher salt, and lemon zest. Whisk gently until the salt is fully incorporated and the yogurt is smooth.
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2
Prepare a straining station by placing a large fine-mesh sieve over a deep bowl, ensuring there is enough space at the bottom for liquid to collect without touching the sieve.
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3
Line the sieve with two layers of damp cheesecloth or a clean, thin lint-free kitchen towel, allowing the edges to hang over the sides.
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4
Spoon the seasoned yogurt into the center of the cloth. Fold the overhanging edges of the cloth over the top to cover the yogurt completely.
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5
Place a small weight (like a saucer or a jar) on top of the covered yogurt to gently press out the whey. Refrigerate for 12 hours for a creamy texture, or up to 24 hours for a firmer, cheese-like consistency.
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6
Once the straining time is complete, discard the liquid (whey) from the bowl or save it for smoothies/baking. Transfer the thickened labneh to a clean bowl.
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7
In a small microwave-safe dish or a tiny saucepan, lightly warm the honey with the orange blossom water and vanilla bean paste for 20-30 seconds until it becomes fluid and fragrant.
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8
In a dry skillet over medium heat, toast the chopped pistachios for 3-5 minutes, tossing frequently until they are fragrant and slightly golden.
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9
To serve, divide the chilled labneh among four shallow bowls. Use the back of a spoon to create a deep 'swoosh' or well in the center of the yogurt.
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10
Generously drizzle the infused warm honey into the wells of the labneh.
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11
Scatter the toasted pistachios and pomegranate arils over the top, ensuring even distribution for texture in every bite.
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12
Finish the dish with a sprinkle of fresh mint, dried rose petals, and a tiny pinch of flaky sea salt to enhance the sweetness of the honey.
💡 Chef's Tips
For the best flavor, use yogurt with at least 5% milk fat; low-fat versions can turn chalky when strained. If you don't have cheesecloth, high-quality paper coffee filters placed in a sieve work perfectly for smaller batches. Avoid over-mixing the labneh once it has strained, as this can break down the structure and make it runny again. If the labneh becomes too thick, you can whisk in a tablespoon of the reserved whey or heavy cream to loosen it. Always toast your nuts fresh; the oils in pistachios go rancid quickly, and toasting revives their buttery crunch.
🍽️ Serving Suggestions
Serve with warm, torn pieces of pita bread or toasted brioche for dipping. Pair with a hot cup of Moroccan mint tea or a strong Turkish coffee to cut through the richness. Add a side of sliced fresh figs or apricots for a seasonal fruit accompaniment. This also works beautifully as part of a larger 'Meze' breakfast spread alongside soft-boiled eggs and olives.