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5 from 1 vote

Middle East Labneh

Easy to make with just 2 ingredients, this creamy tangy Middle East Labneh is so delicious! Serve it as a dip, a spread, pizza topping, etc.
Prep Time5 minutes
Cook Time0 minutes
Passive Time1 hour
Servings: 2 cups
Author: Francine Lizotte
Course: Appetizer, Condiments
Cuisine: Middle-East
Keyword Easy Recipe, Gluten Free, Healthy, Meatless

Ingredients

LABNEH

  • 650 g. (23 oz.) whole milk Greek yogurt (substitute whole milk yogurt)
  • 3/4 tsp. ground Himalayan pink salt

TOPPINGS

  • 1 tbsp. extra-virgin olive oil, or as needed tips & tricks
  • 1/2 tsp. za'atar spice blend, or as needed see Recipe

Directions

  • In a mixing bowl, thoroughly mix the yogurt and salt.
  • Line a colander with 2 cheesecloths and place it over a large bowl.
  • Scoop the mixture into the prepared colander and cover gently with the cheese cloth. Transfer to the fridge for 24 hours.
  • Remove the labneh from the cheesecloths to a serving bowl (keep the whey for other recipes). Run the back of a spoon into the labneh to make indentations.
  • Pour on extra virgin olive oil and sprinkle the top with Za’atar. Serve with crudités, warm pitas, crackers, man’oushe, etc.