Thick strained yogurt cheese served with olive oil and za'atar — a Lebanese breakfast staple.
Labneh is a creamy, tangy strained yogurt cheese that forms the backbone of Lebanese mezze. Made simply by draining yogurt overnight, it transforms into a luscious, spreadable cheese. Drizzled with extra-virgin olive oil and dusted with za'atar, labneh is eaten at every meal — scooped with warm pita or shaped into balls and rolled in herbs for preservation.
Serves 6
Mix yogurt with salt. Line a colander with cheesecloth. Pour yogurt in, tie ends, and hang over a bowl in the fridge for 24–48 hours until very thick.
Spoon labneh onto a plate, make a well in the center, drizzle olive oil, and sprinkle za'atar. Serve with warm pita bread.
The longer you strain, the thicker and tangier the labneh.
Roll balls in za'atar or chili flakes and store in olive oil for weeks.
Add garlic or mint before straining.
Use goat milk yogurt for extra tang.
Refrigerate up to 1 week; balls in olive oil last 1 month.
Labneh has been made in the Levant for thousands of years as a way to preserve dairy. Every Lebanese household has its own recipe.
Yes, though full-fat plain yogurt gives a creamier result.
Per serving (100g) · 6 servings total
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