Labneh is a strained yogurt cheese from the Levant, made by draining yogurt through cloth until enough whey is removed to produce a thick, spreadable consistency. It has been made across the Middle East for centuries and remains a daily staple from Lebanon to Jordan.

Flavor Profile

Labneh is tangy and bright with a clean lactic acidity considerably more pronounced than cream cheese, and a rich, velvety texture. The flavor is fresh and slightly salty with a smooth finish. Longer straining produces a thicker result that can be rolled into balls and preserved under olive oil.

How to Use

Spread it in a shallow bowl, pool good olive oil on top, and dust with za’atar or sumac, then scoop with warm flatbread. Use it as a dip base, dollop it onto roasted vegetables and grain bowls, or serve it sweet with honey and fruit for breakfast.

Pairing Suggestions

Pair with a crisp white wine, an arak, or mint tea. Serve with za’atar, olive oil, cucumber, tomatoes, olives, and warm pita.

Storage

Keep refrigerated and tightly covered. Use within a week to ten days. Labneh balls stored under olive oil keep considerably longer.