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Labneh! One of my most requested recipes ❤️. It is a middle eastern strained yogurt that has a soft cheese like texture. I use it as a spread usually but straining it a bit extra to form the balls is also great. Growing up with a Syrian dad this was basically breakfast!
If you loved this recipe, you have to check out my Crispy Yolks Spicy Edition (perfect way to use your labneh).
Why You’ll Love Labneh Recipe
Labneh was a staple at my parents house growing up, and now it’s a staple in mine! Of course I had to add the Nadia Flair and I decided to make them into balls coated in za’atar and sumac. These are soft, spreadable and insanely delicious.
How To Prepare Labneh Recipe
🧂 First, add the salt to the yogurt and mix.
🥣 Secondly, double up the cheesecloth and set atop a strainer, which is set atop a bowl.
🌟 Then, add the yogurt in the center of the cloth, cover it up real well and place a can of beans atop for weight.
❄️ Let sit in the fridge for 48 hours. I squeeze the extra moisture out when forming the balls.
❤️ Lastly, coat them in za’atar and sumac. Then, add them to a container, cover in olive oil. Then, store in the fridge for a week.
Substitutions and Variations
- You can use greek yogurt instead of plain yogurt.
- You can leave the za’atar and sumac out if you want to eat it plain.
Chef Nadia’s Tip
You can strain 24 hours if you prefer a thinner consistency!
Similar Recipes
Common Questions
I use Za’atar by Z&Z. I also get whichever they have in my local Mediterranean market.
I use Sumac by Z&Z. I also get whichever they have in my local Mediterranean market.
I use Nancy’s or Straus.
I use cheesecloths by Sceng that I got from Amazon.
You should store them in the fridge.
They last up to a week in the fridge.
Labneh Recipe
Ingredients
- 32 oz Plain yogurt
- 1 tsp Salt
- Za’atar , to taste
- Sumac , to taste
- Pita, optional
Instructions
- First, add the salt to the yogurt and mix.
- Secondly, double up the cheesecloth and set atop a strainer, which is set atop a bowl.
- Then, add the yogurt in the center of the cloth, cover it up real well and place a can of beans atop for weight.
- Let sit in the fridge for 48 hours. I squeeze the extra moisture out when forming the balls.
- Lastly, coat them in za’atar and sumac. Then, add them to a container, cover in olive oil. Then, store in the fridge for a week.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
