📝 About This Recipe
A cornerstone of Middle Eastern hospitality, Labneh is a luxuriously thick, tangy strained yogurt cheese that sits somewhere between cream cheese and Greek yogurt. This recipe transforms humble ingredients into a silk-smooth spread through the simple magic of gravity and time. Topped with fragrant za'atar and pools of golden olive oil, it is an essential addition to any mezze platter, offering a cooling, bright contrast to warm breads and grilled meats.
🥗 Ingredients
The Yogurt Base
- 32 ounces Full-fat Greek yogurt (plain, unsweetened, and high quality)
- 1/2 teaspoon Sea salt (fine grain)
- 1 teaspoon Lemon juice (freshly squeezed for extra brightness)
Traditional Toppings
- 1/4 cup Extra virgin olive oil (use the best quality 'finishing' oil available)
- 2 tablespoons Za'atar spice blend (a mix of wild thyme, sumac, and sesame seeds)
- 6-8 pieces Fresh mint leaves (torn or finely chiffonade)
- 1/2 teaspoon Aleppo pepper or red chili flakes (for a gentle, fruity heat)
- 2 tablespoons Pomegranate seeds (optional, for a pop of color and sweetness)
For Serving
- 4 pieces Pita bread (warm or toasted)
- 2-3 pieces Persian cucumbers (sliced into spears)
- 4-5 pieces Radishes (thinly sliced)
- 1/2 cup Kalamata or Castelvetrano olives (pitted)
👨🍳 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 fully dissolved and the yogurt is completely smooth.
-
2
Prepare your straining station: Line a large fine-mesh sieve with four layers of damp cheesecloth or a clean, thin lint-free kitchen towel.
-
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 allow for the whey to collect.
-
4
Carefully pour the seasoned yogurt into the center of the cheesecloth-lined sieve. Use a spatula to scrape every bit from the mixing bowl.
-
5
Gather the edges of the cheesecloth and tie them together with kitchen twine or a rubber band, creating a bundle. You can also tie this bundle to a wooden spoon laid across the top of a deep pitcher to let it hang freely.
-
6
Place the entire setup (bowl and sieve) into the refrigerator. Let it strain for 12 hours for a spreadable dip consistency, or up to 24-36 hours if you want a firm, cheese-like texture that can be rolled into balls.
-
7
After the desired time, remove from the fridge. The yogurt should have reduced in volume by nearly half, and the bowl should contain a clear, yellowish liquid (the whey).
-
8
Gently untie the cloth and transfer the thickened labneh to a clean bowl. Give it a quick stir to ensure a uniform, creamy texture.
-
9
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.
-
10
Generously drizzle the extra virgin olive oil over the top, filling the wells you created.
-
11
Sprinkle the za'atar blend and Aleppo pepper evenly across the surface. Top with fresh mint and pomegranate seeds if using.
-
12
Serve immediately alongside warm pita, fresh vegetables, and olives for a complete mezze experience.
💡 Chef's Tips
Always use full-fat yogurt; low-fat versions lack the richness and stability needed for a proper cheese-like texture. Don't throw away the leftover whey! It is packed with protein and can be used in smoothies, bread baking, or as a marinade for chicken. If the labneh becomes too thick or dry, simply whisk in a tablespoon of olive oil or a splash of the reserved whey to loosen it. For a smoky twist, fold in a teaspoon of smoked paprika or some roasted garlic paste before the final plating. Ensure your cheesecloth is damp before adding the yogurt; this prevents the yogurt from sticking to the fibers and makes extraction easier.
🍽️ Serving Suggestions
Pair with warm, pillowy pita bread or crispy za'atar-dusted pita chips. Serve as a base for roasted carrots or charred cherry tomatoes for a sophisticated vegetable side. Enjoy as part of a traditional breakfast spread with soft-boiled eggs, cucumbers, and hot black tea with mint. Use as a healthy, tangy alternative to mayonnaise or sour cream in sandwiches and wraps. A crisp, dry white wine like a Sauvignon Blanc or an Assyrtiko cuts through the richness beautifully.