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No. 0520 Middle Eastern Free recipe

Thick Labneh with Mint and Olive Oil

Yogurt strained overnight becomes labneh, a spreadable cheese that is thick, cool and pleasantly sour. Here it is swooshed into a bowl, pooled with fruity olive oil and topped with fresh mint and dried thyme, ready for tearing warm bread at breakfast or alongside grilled kebabs.

4.9 from 471 cooks

Gray ceramic bowl of thick white labneh with fresh mint, dried herbs and olive oil
Photo: Shameel mukkath on Pexels
Prep
10 min
Cook
No cook
Total
10 min
Serves
6
Level
Medium
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Method 6 steps

  1. Stir the salt into the yogurt. Line a sieve with a double layer of cheesecloth and set it over a deep bowl.

  2. Spoon in the yogurt, fold the cloth over the top and refrigerate 18 to 24 hours, until the labneh is thick enough to hold a spoon upright.

  3. Discard the whey and beat the labneh with the lemon zest until smooth and glossy.

  4. Spread it into a shallow bowl, making a wide well in the center with the back of a spoon.

  5. Pour the olive oil into the well, sprinkle the dried thyme around the edges and set a cluster of mint sprigs in the middle.

  6. Serve chilled with warm pita.

Tap a step to mark it done.

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