Labneh
Middle Eastern cuisine frequently uses labneh, a creamy, tart strained yogurt, as a spread or dip. It is frequently served with pita bread or vegetables, topped with herbs like mint or za'atar, and drizzled with olive oil.
Prep Time
15 min
Cook Time
min
Serving
6
Difficulty
Easy
A classic Middle Eastern yogurt cheese, labneh is created by straining yogurt to extract the whey, giving it a thick, creamy texture. It has a sour taste and is frequently served as a spread or dip, usually with za'atar or mint on top and olive oil drizzled over. Labneh is frequently eaten as a filling for sandwiches and wraps, or with pita bread and fresh veggies. Additionally, it can be added to salads or served as a side dish to go with main courses.
Ingredients
- 2 cups plain yogurt (full-fat or low-fat, depending on preference)
- 1/2 tsp salt (optional, for flavor)
- Olive oil (for drizzling, optional)
- Fresh herbs (like mint or thyme, optional, for garnish)
- Za'atar (optional, for sprinkling on top)
Directions
- To make Labneh, start by placing a cheesecloth or clean kitchen towel over a fine mesh strainer and setting it over a bowl.
- Pour the yogurt into the cloth, add salt (if desired), and fold the cloth over the yogurt to cover it.
- Let it strain in the fridge for 12-24 hours, depending on how thick you want the Labneh.
- Once strained, transfer the Labneh to a serving bowl, drizzle with olive oil, and garnish with fresh herbs or za'atar if desired.
- Serve with pita bread, fresh vegetables, or as a spread.
