How To Make Labneh Easy Recipe

❤️ Why You’ll Love Labneh

10-Minute Prep: This recipe only takes 10 minutes to prep. Yep, it’s that easy and quick Versatile: Use this as a dip with crackers, pita, veggies, etc., or as a spread. It’s so good Flavorful: With the herbs combined with the spices, you’ll have no lack of flavor in this dish

🍲 Ingredients

Greek Yogurt: Greek yogurt is the most efficient way to make homemade Labneh. I used non-fat yogurt as a test and it was successful but I do suggest full fat if you can. Za’atar: This Middle Eastern spice is made of a family of herbs. It usually is a combo of dried oregano, thyme, and/or marjoram that has a woodsy, floral taste. It also has sumac which makes it tangy and acidic and toasted sesame seeds. Herbs: Use whatever fresh herbs you have on hand. Thyme and oregano are some of my favs.

👩‍🍳 How to Make Labneh

For service, place the burst tomatoes onto the plate with the spread labneh and top with tomatoes, some more fresh herbs, and za’atar.
If you don’t plan on eating all the labneh at once I suggest storing the labneh and tomatoes separately in the fridge in a tightly sealed container. Prepare the layered dip as needed before serving.

🗒 Variations

You can make the labneh as per the recipe, but top it with different toppings. Here’s some inspiration:

A drizzle of honey with a sprinkle of nuts on top A drizzle of olive oil and your favorite herbs Olive tapenade Pesto with a sprinkle of pine nuts Za’ater and pomegranate molasses

🗒 Other Labneh Recipes

Labneh Cheese Balls

👝 How to Store Leftovers

Store the leftover labneh in an airtight container for up to 5 days. Depending on the toppings you choose, you may want to store the toppings separately and put them on fresh as you consume them.