Labneh is a thick, creamy dip made by straining yogurt.
You can find labneh in larger supermarkets, but making it yourself is even simpler. Keep scrolling to learn how
Store homemade labneh in the fridge in an airtight container for up to 2 weeks.
Good flavours are timeless. And labneh is the creamy, tangy proof of that. While the history of labneh is tricky to pinpoint, we know for sure that it originated in the Levant region of the East Mediterranean, in countries such as Lebanon, Syria, Jordan, Israel and Palestine. It dates back to ancient times when nomadic tribes preserved yoghurt by straining it.
Ingredients:
First, line a large bowl with a breathable cloth: a cheesecloth, jay cloth or something similar. In another medium bowl, thoroughly mix the yoghurt and salt. Now, transfer the yoghurt to the cloth-lined bowl, pick up the edges of the cloth and tie them together well to form a bundle. Just before you head to bed, hang this over your sink, or a large bowl, and leave overnight. By the morning, the yoghurt will have lost most of its liquid and be ready to use.
There are few things in life better than a plate of a thick labneh, smothered in a pool of olive oil, with little specks of Za’atar swimming around on top. Throw in some crusty sourdough and you have yourself a marriage made in heaven.
Try swapping it out for mascarpone or cream cheese in your favourite cheesecake recipe — the resulting cake will be slightly tangier, which pairs perfectly with sweet, fruity toppings.
Oren, the man with all the cocktail know-how in Ottolenghi, swears by washing spirits through labneh to create a smoother texture and a hint of savoury flavour. Rovi’s B.S.T spritz marries the sweet tang of labneh-washed gin, with the golden duo: strawberries and elderflower. Consider it your secret weapon for a sun-drenched season of sipping sophistication.
“Chef, if you could only have labneh one way for the rest of your life, what way would it be?”
When it comes to labneh, Jake and Chaya were in complete agreement: nothing beats labneh served as a dip with a good guzzle of olive oil and a light sprinkle of za'atar. Make sure you have plenty of crusty bread for scooping up all the goodness.
