Lebanese
👍 Beginner Friendly
1h 30measy
LebaneseBreakfast
Recipe Story
origins & traditionsLabneh is a cornerstone of Lebanese breakfast tables, representing the art of simple, wholesome Mediterranean cuisine. This strained yogurt cheese has a luxuriously thick, creamy texture with a pleasant tang that pairs beautifully with fruity olive oil and fresh herbs. The preparation involves hanging yogurt overnight to remove excess whey, creating a spreadable cheese that is both nutritious and versatile. Served with a drizzle of golden olive oil, a sprinkle of dried mint and thyme, and accompanied by fresh vegetables and warm pita bread, this dish embodies the Lebanese philosophy of savoring fresh, quality ingredients. Perfect for leisurely morning meals, labneh provides protein and probiotics while remaining light enough to start your day. The combination of cool, tangy labneh with peppery olive oil and aromatic herbs creates a flavor profile that is simultaneously refreshing and deeply satisfying.
Instructions
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Line a fine-mesh strainer or colander with 3-4 layers of cheesecloth, ensuring the cloth hangs over the edges generously. Place the strainer over a deep bowl to catch the draining whey.
In a mixing bowl, combine the Greek yogurt with 1 teaspoon of salt, stirring thoroughly until well incorporated.
Pour the salted yogurt into the prepared cheesecloth-lined strainer. Gather the edges of the cheesecloth and tie them together with kitchen twine, creating a secure bundle.
Refrigerate the hanging yogurt for 8-12 hours or overnight, allowing the whey to drain completely. The labneh should become thick and spreadable, similar to cream cheese in consistency.
Once drained, unwrap the labneh and transfer it to a serving bowl. Using the back of a spoon, create a shallow well in the center and swirl decorative patterns on the surface.
Drizzle 3-4 tablespoons of extra virgin olive oil generously over the labneh, allowing it to pool in the center well.
Sprinkle dried mint and thyme evenly across the surface. Add a pinch of black pepper for additional flavor.
Arrange fresh vegetables around the labneh: sliced tomatoes, cucumber rounds, and radishes.
Warm the pita bread briefly in a dry skillet or oven until soft and pliable. Cut into triangles.
Serve immediately, allowing guests to scoop labneh with pita bread and enjoy with the fresh vegetables.
Labneh with Olive Oil and Herbs
4.4 (16)
Traditional Lebanese strained yogurt served with aromatic herbs, extra virgin olive oil, and warm pita. A creamy, tangy breakfast staple enjoyed throughout the Levant for centuries.
easy
8h 10m
4 servings
Ingredients
0 of 9 checked
Main
- 4 cups greek-yogurt, full-fat preferred
- 1 teaspoons salt
Topping
- 4 tablespoons olive-oil, extra virgin
- 1 teaspoons thyme, dried
- 1/4 teaspoons black-pepper, freshly ground (optional)
Accompaniment
- 2 pieces tomatoes, sliced
- 1 pieces cucumber, sliced into rounds
- 4 pieces radishes, sliced (optional)
- 4 pieces bread, pita bread, warmed
Chef Tips
expert advice•For a tangier labneh, extend the draining time up to 24 hours.
•The longer it drains, the thicker and more cheese-like it becomes.
•If you don't have cheesecloth, a clean, lint-free kitchen towel works perfectly.
•Some Lebanese families add a clove of crushed garlic to the yogurt before draining for extra flavor.
•The quality of olive oil is paramount - use the best extra virgin olive oil you can afford, as it truly makes a difference.
•Za'atar can be substituted for the dried herbs for a different flavor profile.
•Leftover labneh can be rolled into balls, preserved in olive oil with herbs, and stored for up to two weeks.
•For a richer version, use full-fat Greek yogurt.
•The discarded whey is nutritious and can be used in smoothies, baking, or for cooking grains.
•In Lebanon, labneh is often enjoyed with a sprinkle of Aleppo pepper for a gentle heat.
•This dish is traditionally part of a meze spread with olives, fresh herbs, and pickled vegetables.
