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Home ► Recipes ► Middle Eastern

Labneh

Updated: 05.23.24 | Marc Matsumoto | 2 Comments

4.50 from 4 votes
Labneh is a fresh cheese made by salting and straining yogurt; it's a delicious condiment that's also great as a dip, mixed into sauces, and spread under salads. Here's how I make my Labneh, garnished with olive oil, za'atar, and sumac.
Recipe Video
Labneh is a fresh cheese made by salting and straining yogurt, and it makes for a delicious condiment that's also great as a dip, mixed into sauces, and spread under salads. Show here with Jerusalem bagels.

Yogurt is one of my favorite foods, not only is it loaded with protein and probiotics, the balance between tangy and creamy, and the fact that it is thin enough that you can almost drink it, make it light and refreshing. This is why I've never really been a fan of strained yogurt. Eating a bowl of it for breakfast leaves you thirsty, and mixing in sweet things like jam or honey make it cloying. As it turns out, I've been eating it wrong! 

Recently I got a chance to explore the culinary scenes of Tel Aviv and Jerusalem, which are a melting pot of culinary cultures from both near and afar. 

Over the course of a week, I had some fantastic meals, and although each chef had his unique style, there were some common themes and ingredients that tied the cuisine together, and Labneh was one of them. I had it in sauces, under salads, with Jerusalem Bagels, and on raw fish, but never was I served a bowl of Labneh with a spoon and jam, like you'd eat yogurt. 

Jerusalem bagels and Labneh garnished with olive oil, sumac and za'atar.
What is Labneh?

Labneh, sometimes written Lebni, Labne, or Labna, is the transliteration of the Arabic word "لبنة". It's a fresh cheese made by salting and straining yogurt to varying degrees and is eaten much like you'd eat other soft cheeses.

Where is Labneh from?

Yogurt is made by inoculating milk with bacteria such as strains of lactobacillus and bifidobacteria which occur naturally on the surface of plants. Although it's said to have originated over 7000 years ago in Mesopotamia, the abundance of the bacteria that creates yogurt means it was most likely discovered by accident in many places where humans were harvesting and storing milk from animals. 

Yogurt is a traditional food that spans Europe from the South to the East, and in Asia from the West to the South. Most of these regions have some form of strained yogurt, but Labneh is unique to the Middle East and is used widely in Levantine, Arabic, and Persian cuisines. Fresh Labneh with olive oil, za'atar, and sumac.

What's the difference between Labneh and Greek Yogurt?

Although they're both strained yogurt, Labneh is usually salted and strained for an extended period, which makes it more like cheese than yogurt. It can even be dried to make a hard cheese. 

How do you make Labneh?

Labneh is made by simply stirring in some salt into plain yogurt and then allowing the yogurt to strain through a filter. The longer you let the yogurt drain, the firmer the resulting Labneh will be. 

How do you use Labneh?

Labneh is a versatile ingredient that's best compared to soft cheeses like cream cheese. It can be garnished with olive oil and herbs and served as a dip, it can be spread on bread to make sandwiches, and it's a delicious addition to soups, stews, and sauces, mellowing out sharp flavors while adding richness and body. One of my favorite ways to use Labneh (as in this Watermelon Salad) is to add it to salads like you would cheese, like Feta. It lends creaminess that smooths out bitter greens or a sharp vinaigrette, and it also adds protein, which can turn the salad into a complete meal. I also like making a simple pasta by whisking Labneh together with some olive oil, lemon zest, salt, and pepper and then tossing hot pasta, along with some of the pasta boiling liquid in the sauce. 

📖 Recipe

Jerusalem bagels and Labneh garnished with olive oil, sumac and za'atar.

Labneh

By: Marc Matsumoto
4.50 from 4 votes
Print Pin
Prep Time 2 minutes mins
Cook Time 0 minutes mins
Total Time 1 day d 2 minutes mins
Yield 4 servings
YouTube video

Equipment

Strainer
Strainer
Cotton cloth
Cotton cloth

Units

Ingredients 

  • 800 grams yogurt
  • 1 teaspoon salt
  • 2 tablespoons olive oil for garnish
  • za'atar for garnish
  • sumac for garnish

Instructions

  • Whisk the salt into the yogurt.
    Mixing salt into yogurt with a blue spatula in a glass bowl.
  • Wet a clean piece of food-safe cotton fabric such as a butter muslin and wring out any excess water. You can also use a large coffee filter or even a wet paper towel. Line the inside of a wire sieve with the damp cloth or filter and set it over a bowl.
    Wet cotton cloth draped over a strainer to act as a filter for the Labneh.
  • Pour the yogurt into the lined sieve. Cover and refrigerate for 2-3 hours. You'll have a lot of whey accumulated in the bottom of the bowl which you can discard (or save and use to marinate meat or fish). Put the sieve back over the bowl and continue to drain the yogurt overnight.
    Yogurt added to strainer lined with cotton fabric for straining yogurt.
  • When the Labneh is done, it should be at least as thick as soft butter, but you can continue straining it longer if you want it to be firmer.
    Yogurt in lined strainer after the whey has been strained off.
  • Transfer the Labneh to a serving dish and use a spoon to flatten it out and make swirls in the top.
    Spreading Labneh around a serving dish with s spoon.
  • Drizzle the Labneh with good olive oil. Garnish with za'atar and sumac.
    Sprinkling za'atar over Labneh.
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Nutrition Facts

Calories • 184kcalCarbohydrates • 9gProtein • 7gFat • 14gSaturated Fat • 5gCholesterol • 26mgSodium • 674mgPotassium • 310mgSugar • 9gVitamin A • 198IUVitamin C • 1mgCalcium • 242mgIron • 1mg

Comments

    4.50 from 4 votes (3 ratings without comment)

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    Recipe Rating




  1. Kathy Stroup says

    September 08, 2022 at 6:55 am

    5 stars
    Fabulous! I think I can even manage to make this during the heat wave. I always buy Greek yogurt so it won't take any time at all to drain.

    Reply
    • Marc Matsumoto says

      September 10, 2022 at 12:03 am

      Greek yogurt will be almost all the way there, some brands might not even need to be strained. It's a great thing to have on hand when it's too hot as long as a you have a good bakery nearby where you can get good bread. But I guess you're trying to cut carbs, so it's good for salads too!

      Reply
Marc Matsumoto

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