🫒 Labneh with olive oil
Labneh with olive oil is the simplest way to serve strained yogurt: a thick, tangy layer generously drizzled with good olive oil and finished with za'atar and dried mint. The oil softens the sharpness of the labneh and makes it rich and silky. It is a fixture of Levantine breakfast tables.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g labneh
- 4 tbsp extra virgin olive oil
- 1 tsp za'atar
- ½ tsp dried mint
Method
- Spread the labneh on a plate in swirls.
- Drizzle generously with olive oil.
- Sprinkle with za'atar and mint and serve.
How to make it lighter
- Most of the calories come from the oil — each tablespoon is about 120 kcal, so drizzle lightly.
- Use labneh from low-fat yogurt.
- Pair it with vegetables and olives for a more filling plate.
History
Strained yogurt has been made in the Levant and the wider Middle East for a very long time as a way to keep milk longer. Today labneh is part of the classic breakfast and mezze table in Lebanon, Syria, Jordan and Palestine.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →