📝 About This Recipe
Labneh is the soul of the Mizrahi breakfast table, a velvety, tangy strained yogurt cheese that bridges the gap between cream cheese and Greek yogurt. Rooted in the ancient culinary traditions of Middle Eastern Jewish communities, this dish transforms humble yogurt into a sophisticated spread through the simple magic of patience and salt. It is a cooling, probiotic-rich masterpiece that serves as the perfect canvas for robust olive oils and aromatic spices.
🥗 Ingredients
The Base
- 32 ounces Full-fat Greek Yogurt (plain, unsweetened, preferably 5% fat or higher)
- 1 teaspoon Fine Sea Salt (adjust slightly to taste preference)
- 1 teaspoon Lemon Juice (freshly squeezed for a bright acidic lift)
Traditional Toppings
- 1/4 cup Extra Virgin Olive Oil (use a high-quality, peppery cold-pressed oil)
- 2 tablespoons Za'atar Spice Blend (ensure it contains hyssop, sumac, and sesame seeds)
- 1/2 teaspoon Sumac (for an extra pop of color and citrus notes)
- 5-6 pieces Fresh Mint Leaves (torn or chiffonade)
- 1/4 teaspoon Aleppo Pepper or Chili Flakes (for a gentle, smoky heat)
Optional Textural Additions
- 1 tablespoon Toasted Pine Nuts (golden brown)
- 2 tablespoons Pomegranate Arils (for sweetness and crunch)
- 1/4 cup English Cucumber (finely diced)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the full-fat Greek yogurt, sea salt, and lemon juice. Whisk vigorously for 1 minute until the salt is fully dissolved and the yogurt is aerated and smooth.
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2
Prepare your straining station by placing a large fine-mesh sieve over a deep bowl. Ensure there is at least 2-3 inches of space between the bottom of the sieve and the bottom of the bowl to allow the whey to collect without touching the yogurt.
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3
Dampen a large piece of high-quality cheesecloth or a clean, thin linen kitchen towel with water and wring it out. Line the sieve with the cloth, allowing the edges to hang over the sides.
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4
Carefully pour the seasoned yogurt mixture into the center of the cloth-lined sieve. Use a spatula to ensure every bit of yogurt is transferred.
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5
Gather the corners of the cloth and tie them together tightly with kitchen twine or a rubber band, creating a bundle. You can also place a small weight (like a heavy plate) on top to speed up the process.
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6
Place the entire setup (bowl and sieve) into the refrigerator. For a spreadable, creamy dip, let it strain for 12 to 14 hours.
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7
If you prefer a firmer cheese (Labneh balls) that can be rolled, leave it to strain for 24 to 48 hours until it reaches the consistency of soft goat cheese.
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8
Once the desired consistency is reached, remove the bowl from the fridge. Discard the liquid whey (or save it for baking bread) and carefully untie the cloth.
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9
Transfer the Labneh to a clean bowl and give it a quick stir to ensure a uniform, silky texture.
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10
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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11
Generously drizzle the extra virgin olive oil over the top, filling the swirls you created.
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12
Sprinkle the za'atar, sumac, and Aleppo pepper evenly over the surface. Garnish with fresh mint and toasted pine nuts if using.
💡 Chef's Tips
Always use full-fat yogurt; low-fat versions will result in a chalky texture rather than a creamy one. If you don't have cheesecloth, a stack of 3-4 coffee filters placed in the sieve works surprisingly well. Don't skip the salt—it doesn't just flavor the dish, it draws out the moisture through osmosis. For a smoky twist, fold in a teaspoon of mashed roasted garlic before the final plating. Store leftovers in an airtight container in the fridge for up to 5 days, topped with a thin layer of olive oil to preserve freshness.
🍽️ Serving Suggestions
Serve with warm, pillowy pita bread or crispy toasted za'atar pita chips. Pairs beautifully with a fresh Israeli salad of finely chopped tomatoes, cucumbers, and parsley. Include it as part of a Mezze platter alongside olives, hummus, and shakshuka. Enjoy with a glass of chilled Arak diluted with water and ice for a traditional experience. Spread on a bagel with smoked salmon as a Mediterranean twist on the classic 'lox and schmear'.