{"id":10598,"date":"2015-08-18T16:24:58","date_gmt":"2015-08-18T16:24:58","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=10598"},"modified":"2025-06-17T21:25:11","modified_gmt":"2025-06-17T21:25:11","slug":"labneh","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/labneh\/","title":{"rendered":"Labneh"},"content":{"rendered":"

I grew up eating labneh \u2013 a staple breakfast in every Lebanese home and one of my favorite foods ever! The process of making labneh is easier than you might imagine. Season plain\u00a0yogurt with some salt and strain for 12\u00a0hours, or if you want your labneh thick, strain for 24 hours.\u00a0A versatile dip that can served as a sandwich spread or a dip, or even with\u00a0Arabic bread<\/a> or crackers!<\/p>\n

The most common way to eat it in the Middle East is scooped up with a piece of\u00a0Arabic bread<\/a>\u00a0or even as a wrap\u00a0(slather a few tablespoons on\u00a0Arabic bread \/ pita bread, add tomato wedges, olives, mint leaves and drizzle some olive oil, wrap it up and serve immediately).\u00a0If you have never made your own batch, look how easy it is to make at home! There are\u00a0innumerable ways to serve labneh. Just use your imagination and you will find lots of ways to\u00a0enjoy this delicately tangy dip!\u00a0Enjoy!<\/p>\n

Use high quality olive oil.<\/em><\/strong><\/p>\n

Scoop up with a piece of Arabic or\u00a0pita bread.<\/a><\/p>\n

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Or slather a few tablespoons of labneh on\u00a0Arabic or\u00a0pita bread,\u00a0<\/a> add tomato wedges, olives, mint leaves and drizzle some olive oil and serve with a cup of tea. \"\"<\/p>\n

Or serve it with pita croutons for a light breakfast or even a party appetizer. Add some dried mint for a more refreshing taste.<\/p>\n

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Or serve it part of the mezze or with cucumbers for a low carb meal.<\/p>\n

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Labneh \/ Lebanese Cream Cheese<\/h2>\n\n