Herbed Labneh with Olive Oil
Whole-milk Greek yogurt strained overnight into thick, tangy labneh, swirled with olive oil, herbs, and za'atar, and served with crisp vegetables.
Why you'll love Herbed Labneh with Olive Oil
Labneh is yogurt strained until it turns thick, tangy, and spreadable, somewhere between Greek yogurt and soft cheese. It is a staple of breakfast and snack tables across the Levant, and making it at home takes two minutes of work and a night in the refrigerator. Spread on a plate, pooled with good olive oil, and scattered with herbs, it becomes a dip that tastes far richer than its ingredients.
Straining is the only technique. Salted whole-milk Greek yogurt goes into a cheesecloth-lined sieve set over a bowl, and overnight the whey drips away and leaves behind a dense, creamy labneh. A little salt draws out more whey and seasons it throughout. The longer it strains, the thicker it gets; 24 hours gives you labneh firm enough to roll into balls.
Serve it with cucumber, radishes, bell pepper, and endive for scooping, and it is a snack that holds you all afternoon.
Quick overview: This Herbed Labneh with Olive Oil takes 10 min of hands-on time and about 12 hr 10 min in all and makes 6 servings, each about 1/3 cup with vegetables. You'll need a fine sieve.
Ingredients
- 3 cups plain whole-milk Greek yogurt
- 1/2 tsp fine sea salt
- 3 tbsp olive oil
- 1 tbsp chopped fresh mint
- 1 tbsp chopped parsley
- 1 tsp fresh thyme leaves
- 1 tsp ground sumac Label: sumac, and salt if any
- 2 tsp sesame seeds, toasted
- 1 English cucumber, cut into spears
- 8 radishes, halved
- 1 red bell pepper, cut into strips
Instructions
- Salt the yogurt: Stir the salt into the yogurt.
- Strain overnight: Line a sieve with a double layer of cheesecloth or a clean, thin kitchen towel and set it over a bowl. Spoon in the yogurt, fold the cloth over the top, and refrigerate for 12 to 24 hours. Discard the whey that collects in the bowl, or use it in smoothies.
- Spread: Scrape the labneh onto a plate and spread it in a swirl with the back of a spoon, making a well in the center.
- Dress: Pour the olive oil into the well and over the swirls. Scatter the mint, parsley, thyme, sumac, and sesame seeds over the top.
- Serve: Serve with the cucumber, radishes, and bell pepper for dipping.
Storage and leftovers
Store labneh in a sealed container in the refrigerator for up to 1 week.
To keep it longer, roll strained labneh into balls, place them in a jar, and cover them with olive oil; they keep for 2 weeks in the refrigerator.
Variations
- Garlic: Stir a grated garlic clove into the yogurt before straining.
- Roasted pepper: Top with chopped roasted red pepper and a pinch of red pepper flakes.
- Labneh balls: Strain for 24 hours, roll into balls, and coat them in za'atar or chopped herbs.
- Sweet: Top with fresh berries and a drizzle of olive oil for a breakfast snack.
Notes and tips
- Use whole-milk yogurt: Whole-milk Greek yogurt makes the creamiest, richest labneh.
- Check the yogurt label: It should list milk and live cultures, and nothing else.
- Strain longer for thicker labneh: 12 hours makes a spreadable dip; 24 hours makes it firm enough to roll.
- Use your best olive oil: This is where a fruity, peppery olive oil shines.
Nutrition and mindful eating
- Labneh is concentrated yogurt, so it carries more protein in every spoonful than the yogurt it came from.
- It is a fermented food, with live cultures from the yogurt.
- Olive oil is the real fat, pooled generously the way it is served in the Levant.
- Crisp vegetables for scooping bring fiber and water, and they make the snack a plate rather than a spoonful.
- As you eat, notice the cool, tangy creaminess and the fruity olive oil, and pay attention to how slowly you eat a snack you scoop with vegetables.
Frequently asked questions
Have a question about this Herbed Labneh with Olive Oil? Start here, with the questions people ask most.
What is labneh?
Yogurt strained until thick and spreadable, a staple across the Middle East.
Can I use regular yogurt?
Yes. Plain whole-milk yogurt works; it takes longer to strain and gives you less labneh.
What do I do with the whey?
Add it to smoothies, or use it in place of water in soups.
How long does it keep?
About 1 week in the refrigerator, or 2 weeks rolled into balls under olive oil.
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