Recipe for labneh – creamy yogurt dip from lebanon
Labneh is a classic staple across Lebanon and the Middle East. This thick, creamy cheese is made by straining yogurt until it reaches a rich, spreadable consistency—somewhere between cream cheese and Greek yogurt. Labneh is served for breakfast, as part of a mezze, or as a dip with warm pita and fresh vegetables. The finishing touch is a generous drizzle of olive oil, za’atar, and a pinch of coarse salt.
Labneh is beloved for its silky, creamy texture and gentle tang. The longer it drains, the thicker and more intense the flavor. It’s rich, refreshing, and the za’atar brings an aromatic, herby lift to every bite.
FAQ – Labneh
Can I make labneh in advance?
Yes, labneh can be made up to 3 days ahead. Keep it covered in the fridge.
How long does labneh last?
Stored in an airtight container, labneh will stay fresh for up to 5 days.
Is cheesecloth necessary?
A cheesecloth is traditional, but you can use a clean kitchen towel or a coffee filter in a pinch.
Can I use low-fat yogurt?
You can, but full-fat Greek yogurt gives the best creamy texture and flavor.
How do I serve labneh?
Labneh is perfect with warm pita, fresh veggies, on toast, or as part of a mezze platter. Top with extra olive oil, za’atar, and a little coarse salt for the authentic touch.
Can I use other toppings?
Absolutely—try it with fresh herbs, chopped olives, sumac, or even a sprinkle of chili flakes.
Labneh – Creamy Yogurt Dip from Lebanon
Ingredients
For the Labneh
- 1 kilogram Greek yogurt 10%
- 5 gram Sea salt about 1 tsp
For Serving
- 30 gram Olive oil about 2 tbsp
- 10 gram Za’atar about 1 tbsp
- 2 gram Coarse sea salt about 1/3 tsp
Instructions
Preparation
- Stir the salt into the yogurt and mix well.
- Line a sieve with a cheesecloth.
- Pour the yogurt into the cloth.
- Gather the corners to make a pouch.
- Hang the pouch over a bowl, or set the sieve over a bowl.
- Let the yogurt drain in the fridge for 12–24 hours.
- The longer it drains, the thicker the labneh will be.
- Remove the labneh from the cloth and place it in a bowl.
- Top with olive oil, za’atar, and a pinch of coarse salt.
- Enjoy with warm pita bread or fresh vegetables.