🇱🇧 Lebanon recipe
Labneh
Labneh is strained yogurt taken to its luxurious extreme, thick enough to spread like cream cheese yet tangy and fresh. In Lebanon it is eaten at breakfast, lunch, and dinner, drizzled with olive oil, sprinkled with dried mint or za'atar, and scooped up with warm bread. Simple, ancient, and perfect.
Prep10 mins
CookNo cooking required (18-24 hrs straining)
Serves6
Difficultyeasy
Ingredients
- 1kg full-fat plain yogurt (not Greek yogurt, which is already strained)
- 1 teaspoon fine sea salt
- 3 tablespoons extra virgin olive oil for serving
- 1 teaspoon dried mint for garnish
- 1/2 teaspoon za'atar for garnish (optional)
- Pinch of Aleppo pepper or sweet paprika
- A few black olives for serving
- Warm pita bread for serving
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 150
- Protein
- 6 g
- Carbs
- 4 g
- Fat
- 10 g
