🥣 Labneh
Labneh is yogurt strained until it becomes thick, smooth and spreadable, with a fresh, tangy taste between yogurt and soft cheese. It is spread on a plate, topped with olive oil, dried mint and za'atar, and served as part of breakfast or a mezze spread. It is scooped up with vegetables, olives or bread.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 kg plain yogurt
- ½ tsp salt
- 2 tbsp olive oil
- 1 tsp dried mint
- 1 tsp za'atar
Method
- Stir the salt into the yogurt.
- Pour it into a sieve lined with muslin set over a bowl and refrigerate for 12–24 hours.
- Spread the thick labneh on a plate with the back of a spoon.
- Drizzle with olive oil and sprinkle with mint and za'atar.
How to make it lighter
- Strain low-fat yogurt for a lighter labneh.
- Use 1 tsp of olive oil instead of a pool — each tablespoon is about 120 kcal.
- Scoop it with cucumber, tomato and pepper sticks.
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.
Count it in one photo
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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 →