📝 About This Recipe
A cornerstone of Middle Eastern hospitality, Labneh is a luxuriously thick, tangy strained yogurt cheese that sits somewhere between a dip and a soft cheese. This ancient preparation transforms simple yogurt into a concentrated masterpiece of creamy texture and bright acidity using nothing but salt, time, and gravity. Topped with fragrant za'atar and a pool of golden olive oil, it is the ultimate versatile condiment for any mezze platter.
🥗 Ingredients
The Yogurt Base
- 32 ounces Full-fat Greek Yogurt (ensure it contains live active cultures and no thickeners)
- 1 teaspoon Fine Sea Salt (adjust to taste)
- 1 teaspoon Lemon Juice (freshly squeezed for extra brightness)
Aromatic Toppings
- 1/4 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 2 tablespoons Za'atar Spice Blend (thyme, sumac, and sesame seeds)
- 6-8 pieces Fresh Mint Leaves (torn or finely chiffonade)
- 1/2 teaspoon Aleppo Pepper or Chili Flakes (for a gentle, fruity heat)
- 2 tablespoons Pomegranate Arils (for a pop of color and sweetness)
- 1 tablespoon Toasted Pine Nuts (lightly browned in a dry pan)
For Serving
- 4 pieces Warm Pita Bread (cut into wedges)
- 3 pieces Persian Cucumbers (sliced into spears)
- 4-5 pieces Radishes (thinly sliced)
👨🍳 Instructions
-
1
In a medium mixing bowl, combine the full-fat Greek yogurt, sea salt, and lemon juice. Whisk thoroughly for 1 minute until the salt is completely dissolved and the yogurt is smooth.
-
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 collect the whey.
-
3
Line the sieve with four layers of cheesecloth or a clean, thin lint-free kitchen towel. Ensure the cloth hangs over the edges of the sieve.
-
4
Carefully pour the salted yogurt mixture into the center of the cheesecloth-lined sieve. Smooth the top with a spatula.
-
5
Gather the corners of the cheesecloth and tie them together with kitchen twine, or simply fold the edges over the yogurt. For a firmer labneh, you can place a small weight (like a saucer) on top.
-
6
Place the entire setup in the refrigerator. Let it strain for 12 hours for a spreadable dip consistency, or 24-48 hours for a firm, cream-cheese-like texture.
-
7
Periodically check the bowl underneath and discard the yellowish liquid (whey) that has drained out so it doesn't touch the bottom of the sieve.
-
8
Once the desired thickness is reached, remove the labneh from the fridge and gently untie the cloth. The labneh should be thick, matte, and hold its shape.
-
9
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 to catch the oil.
-
10
Generously drizzle the extra virgin olive oil over the labneh, ensuring the wells are filled.
-
11
Sprinkle the za'atar blend and Aleppo pepper evenly across the top. Finish by garnishing with toasted pine nuts, fresh mint, and pomegranate arils.
-
12
Serve immediately at room temperature with warm pita and fresh vegetables for the best flavor profile.
💡 Chef's Tips
Always use full-fat yogurt; low-fat versions lack the velvety mouthfeel and can become chalky when strained. If you don't have cheesecloth, high-quality paper coffee filters placed inside the sieve work surprisingly well for smaller batches. Don't throw away the leftover whey! It is highly nutritious and can be used in smoothies or as a liquid replacement in bread baking. For 'Labneh Amba' (Labneh balls), strain for a full 48-72 hours until very firm, roll into small balls, and store in a jar filled with olive oil and herbs. Avoid over-salting initially; the flavors concentrate significantly as the water is removed during the straining process.
🍽️ Serving Suggestions
Serve as part of a traditional breakfast spread alongside soft-boiled eggs, olives, and sliced tomatoes. Use it as a healthy, tangy alternative to mayonnaise or cream cheese in wraps and sandwiches. Pair with a crisp, dry white wine like a Sauvignon Blanc or a traditional Lebanese Arak. Spread onto a plate and top with warm, roasted cherry tomatoes and balsamic glaze for a fusion appetizer. Serve with crunchy crudités like heirloom carrots, celery, and snap peas for a light snack.