Labneh is simply yogurt with the whey drained off to make it dense and silky, somewhere between fresh cheese and very thick Greek yogurt. Served in a swirl with a well of olive oil and a dusting of za'atar, it's an essential mezze, eaten with bread.
Ingredients
- 500 g plain full-fat yogurt (Greek or natural)
- 1/2 tsp salt
To garnish
- Extra virgin olive oil (generously)
- 1–2 tbsp za'atar
- Pita or flatbread, to serve
- Optional: fresh mint, crushed garlic
Step-by-step method
- Salt the yogurt. Mix the yogurt with the salt: salt helps draw out water and preserves the labneh.
- Strain. Line a sieve with cheesecloth (or a clean thin cloth), pour in the yogurt, fold the cloth over and set over a bowl to catch the whey.
- Chill and drain. Refrigerate 12–24 h. The longer it strains, the firmer the labneh (up to firm enough to roll into balls).
- Plate. Spread the labneh in a shallow bowl, smooth it and make a well with the back of a spoon.
- Finish with olive oil. Drizzle generously with extra virgin olive oil and sprinkle with za'atar. Serve cool with bread.
The role of olive oil
On labneh, olive oil is no afterthought: it links the tangy freshness of the yogurt with the herbs of the za'atar. Use a fruity extra virgin, without stinting — a real pool of oil — and keep some for preserved labneh balls.
Tips for success
- Full-fat yogurt gives creamier labneh; low-fat turns out drier.
- Don't skip the salt: it aids draining and preservation.
- Strain longer (24–48 h) for labneh you can roll into balls.
- Keep the whey: use it in bread doughs, marinades or smoothies.
Variations
- Labneh balls: strain 48 h, roll into balls, keep in a jar covered with olive oil (with herbs).
- Flavoured: stir crushed garlic, mint or lemon zest into the yogurt.
- Homemade za'atar: dried thyme, sumac, sesame seeds and salt.
How to serve it
Serve labneh as a mezze with pita, crudités and other small plates (hummus, olives, grilled peppers). Sweet-savoury, it also pairs with honey and fruit. Always with a generous drizzle of olive oil.
Storage
Labneh keeps 4–5 days in the fridge in an airtight container. Labneh balls preserved in olive oil last several weeks refrigerated, fully covered with oil.
Frequently asked questions
What is labneh?
Labneh is strained yogurt — thick and creamy, typical of the Levant. The whey is drained from yogurt to give a texture between very thick Greek yogurt and fresh cheese, served with olive oil and za'atar.
How do you make labneh at home?
Mix full-fat yogurt with a little salt, pour into cheesecloth set over a sieve, and let it drain in the fridge for 12–24 h. The longer, the firmer.
How long should you strain labneh?
12–24 h for a spreadable texture; 48 h for labneh firm enough to roll into balls and preserve in olive oil.
What is za'atar?
Za'atar is a Middle Eastern spice blend of dried thyme, sumac, sesame seeds and salt. It pairs perfectly with labneh and olive oil.
What do you eat labneh with?
With pita or flatbread, as a mezze, with crudités, olives and other small plates. It's always served drizzled with olive oil and often za'atar.