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
| 2 cups | plain full-fat yogurt |
| 1 teaspoon | salt |
| — | olive oil for drizzling |
| — | fresh mint leaves for garnish |
| — | za'atar for garnish |
| — | pita bread for serving |
Instructions
- 1 In a bowl, mix the yogurt with the salt until well combined.
- 2 Place a fine-mesh sieve over a large bowl and line it with a clean cheesecloth or a thin kitchen towel.
- 3 Pour the salted yogurt into the lined sieve.
- 4 Gather the edges of the cheesecloth and tie them together to form a bundle.
- 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 Once the labneh has reached the desired consistency, transfer it to a serving dish.
- 7 Drizzle with olive oil and garnish with fresh mint leaves and za'atar.
- 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.