Labneh
Whole-milk yogurt strained through cloth for a full 24-48 hours, far longer than Greek yogurt, until it reaches a spreadable, cream-cheese-like consistency, then finished with a swirl of olive oil and za'atar. Rooted in Bedouin migratory tradition, with yogurt historically strained in cloth bags hung from tent poles, labneh remains a defining Levantine breakfast and mezze staple shared across Lebanon, Syria, Jordan, and Palestine.
Vegetarian
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 cups whole milk plain yogurt
- 1 tsp salt
- 2 tbsp extra-virgin olive oil, for serving
- 1 tbsp za'atar, for serving
Steps
- Stir the salt into the yogurt.
- Line a colander or large sieve with cheesecloth and set it over a bowl to catch the whey.
- Pour in the yogurt, gather the cloth edges, and tie loosely.
- Refrigerate and let strain 24-48 hours, until thick and spreadable.
- Transfer to a serving bowl, swirl the top, and drizzle generously with olive oil.
- Sprinkle with za'atar and serve with warm pita bread.