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Labneh is a fresh cheese, a classic of Lebanese cuisine. This ultra-creamy mezze (or dip) is made with yogurt, then drizzled with olive oil and zaatar. If it is perfect for a Western aperitif with delicious pitas, eaten for breakfast in the Middle East.
💙 Why you'll love it
- Incredibly easy to make: place the Greek yoghurt in a tea towel over a colander, put in the fridge and wait. Then just drizzle with olive oil and zaatar, and you're ready to go!
- All you need is one ingredient: Greek yogurt. Then simply add the toppings you like.
- Goes well with dozens of different recipes, as described below.
- Vegetarian and gluten-free (but check the label on your yoghurt and zaatar).
🧀 Other delicious aperitifs
🥛 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Greek yogurt: plain, not 0%! Whether it's cow's, sheep's or goat's yoghurt, all three can work. But you should know that goat is stronger in flavor (a little too much for me), so I personally use cow.
- Zaatar: a blend of spices (thyme, sumac and sesame seeds) often found in Middle Eastern cuisine, especially in Lebanon (where labneh comes from), Syria, Palestine and Jordan.
- Olive oil: choose a good quality oil, and your labneh will be all the better for it!
🌶 The best toppings for Labneh
- Pomegranate seeds,
- Freshly chopped herbs (dill, coriander, parsley, mint),
- Pressed garlic,
- Olives,
- Chilli flakes,
- Lemon juice,
- Finely sliced spring onions,
- Roasted vegetables (such as cherry tomatoes) or raw vegetables (such as cucumbers or carrots),
- Pine nuts,
- Dried flowers for a pretty decoration.
✨ What to eat Labneh with?
- From pita bread to dip in Labneh: perfect as an aperitif.
- Or maybe naans.
- In this quinoa bowl with homemade homemade falafels and a delicious tahini sauce.
- To dip these quinoa, feta and herb balls or these onion rings.
- Covered with grilled vegetables (summer or winter).
- Divine on toast!
- You can also make Labneh balls.
✅ Vegan and dairy-free version
To make this recipe vegan and dairy-free, replace the animal-based Greek yoghurt with soya yoghurt - it works really well!
👩🏻🍳 Chef's tips
- Use a clean, fine cloth to filter out the whey. If you have muslin cheesecloth, that's even better.
- Use a deep enough bowl: when you place your Greek yogurt in the tea towel in the colander in the fridge, there must be enough room for the liquid to drain away without touching the bottom.
- Time in the fridge varies the texture : the longer you let the yogurt drain in the fridge, the firmer it will be. I recommend that you leave it between 6 and 24 hours. From 6 o'clock onwards, it will always be a little creamy. After 12h, firmer and at 24h, it will be very very firm.
💡 Frequently Asked Questions
A traditional mezze in Lebanese cuisine, Labneh is a type of fresh cheese made from Greek yogurt, drizzled with olive oil and spices, and served as a spread or in dishes.
You can buy it in some cheese shops and sometimes in specialized grocery stores, but it's pretty hard to find. I'd advise you to make it yourself: you control the composition, it's extremely easy to make and really delicious!
❄️Storage
Store in an airtight container in the fridge for 1 week. If you want to keep it longer, simply cover it with a thin layer of olive oil, which will prevent oxidation. This way, you can keep it for 2 weeks.
👯♀️For a friend's gathering
If you make my Labneh, it would be so nice to leave me a comment and write down the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok or even send me a photo - I love seeing my dishes in your homes!
📖 Recette
Labneh dip
Ingredients
- 1 cup plain Greek yogurt
- 1 tablespoon Zaatar
- 1 tablespoon extra virgin olive oil
- A few fresh cilantro leaves chopped
- salt to taste
- black pepper to taste
Instructions
The day before
- Place the Greek yoghurt in a clean, thin tea towel, which you will place in a colander over a large bowl. There should be no bottom to touch, and plenty of room for the yogurt to drain.
- Close the cloth and leave to rest in the fridge for between 6 and 24 hours (after 6 hours, it will still be a little creamy). After 12 hours, it will be firmer, and after 24 hours, it will be very, very firm).
D-Day
- Place the drained Greek yogurt in a bowl and drizzle with olive oil. Add the zaatar, salt and pepper. Enjoy with homemade naan or delicious pita bread!
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