National Dish Lebanon: Labneh (Recipe)
In this article
Meet Labneh, the wonderfully creamy yoghurt cheese that sits at the heart of the Lebanese table. Made simply from strained natural yoghurt, it has a fresh, gently tangy flavour and a luxuriously thick, spreadable texture. Whether you serve it as a dip, a spread or a cooling side, a generous drizzle of olive oil and a scattering of fresh herbs turn it into something special. It is also a light, healthy choice, which makes it a firm favourite for breakfast, mezze and everything in between.
About Labneh
Labneh is a traditional Lebanese yoghurt cheese that has earned a lasting place across many Mediterranean and Middle Eastern kitchens. This creamy cheese is made from yoghurt that has been left to drain, and it wins people over with its mild, fresh flavour and its remarkable versatility. Whether served as a dip, a spread or a side alongside other dishes, labneh is a genuine treat. Better still, it is a healthy option for anyone keeping an eye on what they eat, much like the lighter side of Lebanese cuisine as a whole.
Ingredients (serves 1–2)
- 300 g natural full-fat yoghurt
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon fresh lemon juice
- Fresh herbs (mint, thyme or coriander)
Shopping for the ingredients
When shopping for the ingredients for labneh, take care to choose a good-quality natural yoghurt. Full-fat yoghurt works especially well, as it gives the labneh a rich, creamy consistency. Salt helps to bring out the flavour and is best chosen in a fine, good-quality form. The fresh herbs can vary according to what is available and add a bright, fresh note to the dish.
Preparing the dish
Preparing labneh is simple and fuss-free. To begin, spoon the yoghurt into a clean cloth or a yoghurt strainer so the whey can drip away. The longer the yoghurt drains, the thicker the finished cheese becomes. Depending on the consistency you are after and how you plan to use it, this can take anywhere from 6 hours to a full day.
Step-by-step instructions
- Place the yoghurt in a clean kitchen cloth and mix it together with the salt.
- Tie the cloth shut and suspend the yoghurt over a bowl so the whey can drain away.
- Once it has drained for as long as you like, open the cloth and tip the labneh into a bowl.
- Stir through the olive oil and lemon juice until everything is well combined.
- Just before serving, add the fresh herbs and finish with an extra drizzle of olive oil.
Gluten-free / lactose-free version
Labneh is naturally gluten-free, which makes it a brilliant fit for a gluten-free diet. For a lactose-free version, simply use lactose-free yoghurt. It delivers the same creamy flavour without troubling a lactose intolerance, so even guests with particular dietary needs can enjoy this delicacy.
Tips for vegans and vegetarians
For vegans, there are now plenty of plant-based yoghurts that work beautifully for making labneh. Look for plant-based yoghurts made from coconut, soya or almond that are unsweetened. These can be drained in just the same way to achieve a creamy consistency. Add the same seasonings and oils to capture all the much-loved flavours without using any animal products.
More tips and tricks
To make labneh even more interesting, you can experiment with different spices. You might also add toasted nuts or dried fruit for a new dimension of flavour. Another handy trick is to serve the labneh in small bowls, decorated with olive oil and whole herbs, to lift the presentation. Little touches like these can be just the thing to impress your guests, in the same generous spirit as a platter of Rahib.
Adapting the recipe to your taste
The labneh recipe is remarkably adaptable. Depending on your own taste, you can stir in different herbs, garlic or even chilli to give the dish your personal stamp. Choose the seasonings you love, play with the quantities, and create a labneh that is entirely your own. Let your imagination run free and try out whatever suits your palate best.
Ingredient substitutions
If you do not have fresh herbs to hand, dried herbs such as oregano or basil work well too. They give the labneh a different but equally delicious flavour. You can also experiment with different oils, such as walnut oil or sesame oil, for varied aromas. Be open to new tastes and combinations — much the way you might tweak a fresh Tabbouleh bi Burghul to suit the season.
Drink pairing ideas
Labneh pairs wonderfully with a wide range of drinks. A fresh, minty lime water beautifully echoes its flavours. Alternatively, flavoured teas such as peppermint or hibiscus draw out a lovely harmony. A glass of rosé or a light sparkling wine can also make a fine companion to this delicious dish.
Serving and presentation ideas
Presentation can make all the difference to enjoying labneh. Serve it in a shallow bowl and garnish with a generous pour of olive oil and freshly chopped herbs, swirling the oil to create attractive patterns. Serving it with fresh flatbread or crisp vegetables is a great way to highlight not only the colours but also the textures of your spread — perfect as part of a mezze alongside Loubiyeh bil Zeit.
A bit of history
Labneh has its roots in Middle Eastern cooking and is a much-loved part of Lebanese food culture. It has been made for centuries and is an especially treasured feature of festive meals. For many, labneh is a taste of childhood that brings families together. Its popularity has spread well beyond the region and it is now enjoyed in kitchens around the world.
More recipe ideas
Summary: Labneh
Labneh is not only delicious but also a healthy addition to any meal. This creamy yoghurt cheese lends dishes a special character and can be enjoyed in countless ways. From a simple finish of olive oil and herbs to creative variations with other ingredients, labneh is versatile and full of flavour. Dive into the wonders of Lebanese cooking and let this traditional treat carry you away.
