I grew up eating labneh – 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 yogurt with some salt and strain for 12 hours, or if you want your labneh thick, strain for 24 hours. A versatile dip that can served as a sandwich spread or a dip, or even with Arabic bread or crackers!
The most common way to eat it in the Middle East is scooped up with a piece of Arabic bread or even as a wrap (slather a few tablespoons on Arabic bread / pita bread, add tomato wedges, olives, mint leaves and drizzle some olive oil, wrap it up and serve immediately). If you have never made your own batch, look how easy it is to make at home! There are innumerable ways to serve labneh. Just use your imagination and you will find lots of ways to enjoy this delicately tangy dip! Enjoy!
Use high quality olive oil.
Scoop up with a piece of Arabic or pita bread.
Or slather a few tablespoons of labneh on Arabic or pita bread, add tomato wedges, olives, mint leaves and drizzle some olive oil and serve with a cup of tea. 
Or serve it with pita croutons for a light breakfast or even a party appetizer. Add some dried mint for a more refreshing taste.
Or serve it part of the mezze or with cucumbers for a low carb meal.
Labneh / Lebanese Cream Cheese
Description
Ingredients
- 3 cups whole yogurt
- 1 leveled teaspoon salt
Instructions
- Mix the yogurt with the salt.
- Place a large strainer over a deep bowl, cover the strainer with a cheesecloth or muslin or even with a clean kitchen towel
- Pour the mixed yogurt into the cheesecloth.
- Bring up the sides completely overlapping and covering the yogurt; the excess liquid will start dripping into the bowl placed beneath the strainer. Refrigerate.
- Allow to drip for 15- 24 hours.
- Get the cheese out (at this stage it should be thick) pour into a container and store in the refrigerator.
- Pour onto a serving plate, add olive oil. Serve with pita bread or as served in the pictures above. Happy eating!
11 Comments
My sister inectdurod me to labneh years ago. I only recently learned how to make it. I can`t believe I was buying it for all those years. I love your chili garlic oil to pair with it. Delish.
Sounds simple and good.
Thanks for this lovely recipe … and the info about the health benefits of grape leaves! I love to know these things. 🙂
Thank you Ann, glad you liked the post!!! Yes grape leaves are a good source of nutrients! Xo xo!!
I have to try this Hadia! I see how easy is to make and we really enjoy creamy spreads/dips.
This recipe is absolutely beautiful. I definitely will be putting this one on my table.
Hi I was wondering does it have to be goat cheese or can I use any kind of labna ?
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