Discover the most incredibly creamy, tangy, and luxurious dip you will ever taste — homemade Middle Eastern Labneh With Za'atar! Tangy like sour cream, thick like cream cheese, and utterly seductively creamy — this gorgeous yogurt cheese is made with just 4 simple ingredients — whole milk yogurt, salt, extra virgin olive oil, and the magnificent Middle Eastern spice blend za'atar!
Tangy like sour cream, thick like cream cheese, and oh so seductively creamy...labneh is a Middle Eastern cheese that begins as yogurt.
Labneh is the perfect spreadable dip for fresh pita, and wonderful with fresh vegetables.
This creamy yogurt cheese is so very enticing, and great news! It's so easy to make your own labneh!
Allow me to share with you my favorite way of making and seasoning labneh, which I know you will love!
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Labneh With Za'atar
There are many ways to prepare and season this tangy yogurt cheese. You'll find the easy preparation instructions below and in the printable recipe card.
My absolute favorite way of seasoning my labneh is with a great extra virgin olive oil, and the Middle Eastern spice blend called za'atar.
Za'atar is both an herb, as well as a spice mix. As an herb, it is native to the Middle East and the scientific name is Origanum syriacum. It is also the same as the biblical hyssop.
As a spice mix, the mix can vary depending upon what country it is from, according to flavor preference. However, it generally contains thyme, oregano, sesame seeds, salt, and sometimes sumac.
I love using this highly aromatic and important spice used in cooking Middle Eastern food to season my labneh.
If you are not familiar with za'atar, then you are in for a treat!
You may be able to find it at your grocery store. I also recommend the za'atar from Burlap & Barrel, who source their spice blend from Palestine.
🥘 Ingredients
So here are the ingredients you will need for this homemade labneh recipe:
- Whole milk plain yogurt
- Salt
- Extra virgin olive oil
- Za'atar Middle Eastern Spice Blend
- Lemon juice (optional)
You'll also need the following items:
- Cheese cloth (you'll want to use 2-3 layers of cheesecloth)
- Fine mesh strainer
- Large or medium bowl (big enough to set the fine mesh strainer on)
- Small bit of string (to tie the cheese cloth into a neat parcel)
It's easy and fun to make this delicious staple of Middle Eastern cuisine! So let's get to it!
🔪 Instructions
Set a fine mesh strainer atop a large bowl.
Put 2 cups of plain whole milk yogurt into a big enough piece of cheesecloth (use 2-3 layers) that you will be able to gather together and tie with string in a later step. Sprinkle ¾ ts salt onto the yogurt.
If you are adding the lemon juice, you can add it now by gently stirring it in.
Gather the corners of the cheesecloth, and now tie together with some string.
Place the salted yogurt with cheesecloth into the fine mesh strainer atop the large bowl.
Put this in your refrigerator overnight or for around 8 hrs in your fridge.
At the end of the 8 hrs, remove the cheesecloth, strainer, and bowl from the fridge. Notice how much whey has separated from the cheese!
Your labneh should be a bit firm (similar to soft cream cheese) and you can dislodge it from the cheesecloth and place it in a serving dish.
After placing the labneh in a serving dish, stir so that the salt is incorporated, and then drizzle olive oil.
Last but not least, add the za'atar, and an additional pinch of salt if needed.
Suggestions For Serving
Your labneh is the perfect delicious dip for pita bread, pita chips and for your favorite fresh vegetables!
This soft cheese is also the perfect topping for your gyro sandwiches, or as an accompaniment to some grilled chicken.
Serve your creamy labneh at room temperature or slightly chilled.
Enjoy this Middle Eastern classic!
FAQ
Store labneh in an airtight container in your refrigerator. This is best enjoyed in 2 days.
There are so many delicious foods you can use to flavor labneh! Consider fresh mint, other fresh herbs such as dill, lemon zest, garlic, sesame seeds, or minced green onions. However, remember that lots of olive oil is a must!
Some Other Great Recipes You May Enjoy!
Here are some other great recipes that you may enjoy:
- Easy Zhoug Sauce Recipe - try this SPICY sauce from Yemen!
- Middle Eastern Chicken With Lemon and Olives
- Middle Eastern Cabbage Salad
1,000 Foods To Eat Project
In conclusion, Labneh cheese is listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Labneh is food #76 in my project! Please visit the 1,000 Foods To Eat Project page to see some other MUST TRY foods of the world that you may love to try!
Join Me On A Fun Food Journey!
Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.
Cheers!
Grace
Easy Homemade Middle Eastern Labneh Dip Recipe With Za'atar
Equipment
- 1 large bowl bowl on which the strainer can be set on to catch the whey separating from the yogurt
- 1 string to tie the cheesecloth
Ingredients
- 1 cups yogurt plain whole milk
- ¾ ts salt
- 1 ts za'atar
- 1 tablespoon olive oil
Optional
- ¼ ts lemon juice not necessary but can be added if you like
Instructions
- Set a fine mesh strainer atop a large bowl.
- Put 2 cups of plain whole milk yogurt into a big enough piece of cheesecloth (use 2-3 layers) that you will be able to gather together and tie with string in a later step. Sprinkle ¾ ts salt onto the yogurt. If you are adding the lemon juice, you can add it now by gently stirring it in.
- Gather the corners of the cheesecloth, and now tie together with some string.
- Place the salted yogurt with cheesecloth into the fine mesh strainer atop the large bowl. Put this in your refrigerator overnight or for around 8 hrs in your fridge.
- At the end of the 8 hrs, remove the cheesecloth, strainer, and bowl from the fridge. Notice how much whey has separated from the cheese! Your labneh should be firm and you can dislodge it from the cheesecloth and place it in a serving dish.
- Stir the labneh so that the salt is incorporated, and then drizzle olive oil. Last but not least, add the za'atar. Enjoy with pita or as a dip for your favorite veggies!
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