Servings: servings
Labneh – Creamy Yogurt Dip from Lebanon
A thick and creamy cheese made by straining Greek yogurt, labneh is a Middle Eastern staple topped with olive oil and za’atar. Enjoy as a dip, spread, or as part of a mezze platter.
Calories: 150kcal
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.
Nutrition
Calories: 150kcal | Carbohydrates: 5g | Protein: 8g | Fat: 10g