Labneh

Labneh

Labneh

Veg

Greek-style yogurt strained for days until thick and creamy, rolled in za'atar and olive oil or served as a fresh dip — the Levant's everyday breakfast spread.

Cuisines

Levantine

Best for

Breakfast Lunch Dinner

Recipe

Prep: 10 min 2-3 servings

Ingredients

Yogurt 2 cups Yogurt , plain, full-fat
salt 1 teaspoon Salt
olive oil — Olive oil , for drizzling
Mint — Mint , fresh leaves, for garnish
Za Atar — Za Atar , for garnish
Pitum Bread — Pitum Bread , for serving

Instructions

  1. 1 In a bowl, mix the yogurt with the salt until well combined.
  2. 2 Place a fine-mesh sieve over a large bowl and line it with a clean cheesecloth or a thin kitchen towel.
  3. 3 Pour the salted yogurt into the lined sieve.
  4. 4 Gather the edges of the cheesecloth and tie them together to form a bundle.
  5. 5 Hang the bundle over a bowl or place it in the fridge, allowing the whey to drain for 24-48 hours, depending on how thick you want the labneh.
  6. 6 Once the labneh has reached the desired consistency, transfer it to a serving dish.
  7. 7 Drizzle with olive oil and garnish with fresh mint leaves and za'atar.
  8. 8 Serve with pita bread.

Tips

For a thicker labneh, let it strain for up to 48 hours. Use the leftover whey in smoothies or baking.