📝 About This Recipe
Labneh is the soul of the Middle Eastern breakfast table, a thick, tangy strained yogurt cheese that strikes a perfect balance between creaminess and acidity. This ancient levantine staple is transformed through a simple process of dehydration, resulting in a spreadable masterpiece that rivals any cream cheese. Topped with fragrant herbs and golden olive oil, it is a versatile mezze essential that is as nutritious as it is indulgent.
🥗 Ingredients
The Base
- 32 ounces Full-fat Greek Yogurt (Ensure it has live active cultures and no added thickeners)
- 3/4 teaspoons Sea salt (Fine grain works best for even distribution)
- 1 teaspoon Lemon juice (Freshly squeezed for a bright acidic lift)
The Toppings & Garnish
- 1/4 cup Extra virgin olive oil (Use a high-quality, peppery oil)
- 2 tablespoons Za'atar spice blend (A mix of wild thyme, sumac, and sesame seeds)
- 6-8 pieces Fresh mint leaves (Torn or finely chiffonaded)
- 2 tablespoons Pomegranate seeds (For a pop of color and sweetness)
- 1/2 teaspoon Aleppo pepper or red chili flakes (For a subtle, smoky heat)
- 1/2 piece English cucumber (Diced small for crunch)
- 1 tablespoon Toasted pine nuts (Lightly browned in butter or oil)
👨🍳 Instructions
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1
In a large mixing bowl, combine the full-fat Greek yogurt, sea salt, and lemon juice. Whisk vigorously for about 1 minute until the salt is fully dissolved and the yogurt is completely smooth.
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2
Prepare your 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 catch the whey.
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3
Line the sieve with four layers of cheesecloth or a clean, thin lint-free kitchen towel (flour sack towels work perfectly for this).
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4
Carefully pour the seasoned yogurt mixture into the center of the lined sieve. Use a spatula to scrape every bit of yogurt from the bowl.
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5
Gather the edges of the cheesecloth and tie them together with kitchen twine or a rubber band to create a bundle, or simply fold the excess cloth over the top.
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6
Place the entire setup (bowl and sieve) into the refrigerator. For a soft, spreadable dip, let it strain for 12 hours. For a firmer, cream-cheese-like consistency, let it sit for 24 to 36 hours.
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7
Check the bowl occasionally 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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8
Once the desired thickness is reached, remove the labneh from the fridge and gently untie the cloth. The yogurt should be thick, matte, and hold its shape.
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9
Transfer the labneh to a shallow serving bowl. Use the back of a spoon to create deep decorative swirls and 'wells' on the surface—these will hold the olive oil.
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10
Generously drizzle the extra virgin olive oil over the top, ensuring it fills the swirls you created.
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11
Sprinkle the za'atar, Aleppo pepper, and diced cucumbers evenly over the surface. Garnish with fresh mint, pomegranate seeds, and toasted pine nuts for a professional finish.
💡 Chef's Tips
For the best flavor, always use full-fat yogurt; low-fat versions can become chalky when strained. If you don't have cheesecloth, high-quality paper coffee filters placed in a sieve work in a pinch for smaller batches. Save the leftover whey! It is highly nutritious and can be used in smoothies or as a liquid replacement in bread baking. To store, place labneh in an airtight container with a thin layer of olive oil on top; it will keep for up to 2 weeks in the fridge. If you want to make 'Labneh Kura' (balls), strain for 48 hours until very firm, roll into balls, and submerge in a jar of olive oil with herbs.
🍽️ Serving Suggestions
Serve with warm, pillowy pita bread or crispy pita chips for the ultimate dipping experience. Pair with a platter of sliced heirloom tomatoes, kalamata olives, and fresh radishes. Excellent as a side to grilled lamb kebabs or roasted chicken to provide a cooling contrast. Enjoy alongside a hot cup of fresh mint tea or a crisp, dry Arak or Sauvignon Blanc. Spread it on toasted sourdough and top with a poached egg for a sophisticated breakfast.