Labneh is one of the most beloved staples of Lebanese cuisine. Thick, creamy, tangy, and wonderfully refreshing, this strained yogurt is a classic part of a traditional Lebanese breakfast and mezze table.

Made from simple yogurt and salt, Labneh becomes thick and velvety after the whey is slowly removed. A generous drizzle of extra-virgin olive oil and a sprinkling of fresh herbs or spices turn this humble ingredient into an elegant Lebanese dish.

Served with warm pita, olives, tomatoes, cucumbers, mint, and fresh vegetables, Labneh is an easy recipe that brings the flavors of a Lebanese village breakfast straight to your table.

What Is Labneh?

Labneh is a traditional strained yogurt popular throughout the Levant, including Lebanon.

It is sometimes described as Lebanese yogurt cheese, although it is not actually cheese in the traditional sense. It is made by straining yogurt until much of its liquid whey has been removed.

The longer the yogurt is strained, the thicker the Labneh becomes.

A short straining time produces a soft, creamy spread, while longer straining creates a much thicker consistency that can be shaped into balls and preserved in olive oil.

Lebanese Labneh Recipe

Preparation Time

10 minutes

Straining Time

8–24 hours

Total Time

8–24 hours

Servings

4–6

Course

Breakfast / Mezze / Spread

Cuisine

Lebanese / Levantine

Ingredients

For the Labneh

  • 500 g full-fat plain yogurt
  • ½ teaspoon salt

For Serving

  • 2–3 tablespoons extra-virgin olive oil
  • Fresh mint leaves
  • Dried mint, optional
  • Za'atar, optional
  • A pinch of Aleppo pepper, optional

To Serve Alongside

  • Warm pita bread
  • Tomatoes
  • Cucumbers
  • Olives
  • Radishes
  • Fresh mint
  • Fresh parsley

Choosing the Right Yogurt

Full-fat plain yogurt produces the richest and creamiest Labneh.

Avoid flavored or sweetened yogurt.

Greek yogurt can also be used, especially if you want a thick Labneh quickly, although traditional Labneh is generally made by straining regular yogurt.

For the best homemade texture, choose yogurt with a clean, naturally tangy flavor.

Step 1: Prepare the Yogurt

Place the yogurt in a mixing bowl.

Add the salt.

Mix thoroughly until the salt is evenly distributed.

If you prefer a milder Labneh, reduce the salt slightly.

Step 2: Prepare the Straining Setup

Place a fine-mesh strainer over a deep bowl.

Line the strainer with:

  • Cheesecloth
  • Muslin
  • A clean thin kitchen towel

Make sure the cloth is clean and large enough to hold all the yogurt.

The bowl underneath will collect the whey that drains from the yogurt.

Step 3: Add the Yogurt

Pour the salted yogurt into the lined strainer.

Fold the cloth over the top.

Place the entire setup in the refrigerator.

Do not leave yogurt sitting at room temperature for an extended period.

Step 4: Strain the Yogurt

Allow the yogurt to strain for approximately 8–12 hours for a soft, creamy Labneh.

For thicker Labneh, strain for:

18–24 hours

The longer it strains, the more whey is removed.

You will notice liquid collecting in the bowl underneath.

This liquid is whey.

Step 5: Check the Texture

After approximately 8 hours, check the Labneh.

It should be:

  • Thick
  • Creamy
  • Spreadable
  • Smooth
  • Slightly tangy

If you want a thicker consistency, continue straining.

For a spread suitable for breakfast, 8–12 hours is usually sufficient.

For shaping Labneh into balls, continue straining until it becomes considerably firmer.

Step 6: Transfer the Labneh

Remove the strained yogurt from the cloth.

Transfer it to a clean bowl.

Stir gently until the texture becomes smooth and creamy.

At this point, your basic Lebanese Labneh is ready.

Step 7: Plate the Labneh

Spoon Labneh onto a shallow serving plate.

Using the back of a spoon, spread it into a circular shape.

Create a small well or swirl in the center.

Drizzle generously with extra-virgin olive oil.

Add fresh mint, dried mint, or za'atar according to your preference.

Traditional Lebanese Labneh Presentation

A classic presentation is beautifully simple.

Spread Labneh across a plate.

Use the back of a spoon to create circular grooves.

Drizzle olive oil into the grooves.

Sprinkle a little dried mint or za'atar over the surface.

Serve with warm pita bread.

The combination of creamy Labneh, fruity olive oil, warm bread, and fresh vegetables is one of the simplest and most satisfying Lebanese breakfasts.

Labneh with Za'atar

One of the easiest ways to make Labneh more flavorful is to add za'atar.

Spread Labneh onto a plate and sprinkle generously with za'atar.

Finish with olive oil.

The herbal, earthy za'atar works beautifully with the tangy yogurt.

Serve with warm pita and fresh vegetables.

Labneh with Fresh Mint

For a fresh and cooling variation, add finely chopped fresh mint.

You can mix a small amount directly into the Labneh or use the mint as a garnish.

Fresh mint is especially refreshing during warm weather.

Garlic Labneh

For a more strongly flavored version, add finely crushed garlic.

Mix one small garlic clove into the prepared Labneh.

A little lemon juice can also be added for extra brightness.

Garlic Labneh works particularly well with grilled meats, chicken, kebabs, and roasted vegetables.

How to Make Thick Labneh Balls

Very thick Labneh can be shaped into small balls.

Step 1

Strain the yogurt for approximately 24–48 hours, depending on the yogurt and desired firmness.

Step 2

Once very thick, scoop small portions with a spoon.

Step 3

Roll each portion gently into a ball.

Step 4

Place the Labneh balls into a clean container.

Step 5

Cover completely with good-quality olive oil.

Labneh balls preserved in olive oil make a beautiful addition to a mezze platter.

Labneh Balls in Olive Oil

For a traditional-style presentation, place the Labneh balls in a glass jar and cover them completely with olive oil.

You can add herbs or spices such as:

  • Dried mint
  • Za'atar
  • Thyme
  • Chili flakes
  • Black pepper

Always use clean utensils when removing Labneh from the jar.

For food safety, keep homemade preserved Labneh refrigerated and follow appropriate storage practices rather than treating it as a shelf-stable preserve.

What to Serve with Labneh

Labneh is extremely versatile.

Serve it with:

  • Warm pita
  • Saj bread
  • Fresh tomatoes
  • Cucumbers
  • Radishes
  • Olives
  • Fresh mint
  • Parsley
  • Za'atar
  • Pickles
  • Boiled eggs
  • Fresh vegetables

It also pairs beautifully with Lebanese breads such as manakish.

Labneh for a Lebanese Breakfast

A traditional Lebanese breakfast can be simple but incredibly satisfying.

Create a breakfast table with:

Labneh + Olives + Tomatoes + Cucumbers + Mint + Pita + Za'atar + Fresh Vegetables

Add boiled eggs, cheese, or manakish if desired.

Place everything in small serving dishes and allow everyone to build their own bites with warm bread.

Labneh Mezze Platter

Labneh is also perfect for a larger mezze spread.

Combine it with:

  • Hummus
  • Moutabal
  • Baba Ghanoush
  • Tabbouleh
  • Fattoush
  • Olives
  • Pickled vegetables
  • Falafel
  • Stuffed grape leaves
  • Sambousek
  • Warm pita

The creamy tang of Labneh provides a refreshing contrast to smoky eggplant dishes and fried mezze.

Labneh with Olive Oil and Za'atar

One of the most classic combinations is:

Labneh + Extra-Virgin Olive Oil + Za'atar

Spread thick Labneh onto a plate.

Drizzle olive oil over it.

Sprinkle za'atar across the top.

Serve with warm pita.

Despite requiring only three main ingredients, the combination is incredibly flavorful.

How Long Should Labneh Be Strained?

The straining time depends on the texture you want.

6–8 Hours

Soft and creamy.

8–12 Hours

Thick and spreadable.

18–24 Hours

Very thick and suitable for shaping.

24–48 Hours

Extremely thick Labneh suitable for forming balls.

The exact time varies depending on the yogurt, temperature, and straining setup.

Why Is My Labneh Too Thin?

There are several possible reasons.

The Yogurt Contains Too Much Water

Some yogurts naturally contain more liquid.

It Wasn't Strained Long Enough

Simply continue straining.

The Yogurt Was Low-Fat

Full-fat yogurt generally produces a richer and creamier result.

The Cloth Was Too Thick

A cloth that doesn't allow whey to drain efficiently can slow the process.

Can You Make Labneh from Greek Yogurt?

Yes.

Greek yogurt has already been partially strained, so it requires less time to become thick Labneh.

For a quick version, salt full-fat Greek yogurt and strain it for several hours.

However, traditional homemade Labneh is commonly prepared by straining regular yogurt.

Can Labneh Be Used in Cooking?

Absolutely.

Labneh can be used as:

  • A sandwich spread
  • A dip
  • A salad topping
  • A sauce for grilled meat
  • A base for vegetable dishes
  • A spread for flatbread
  • A topping for roasted vegetables

It can also replace sour cream or other creamy ingredients in many dishes.

Labneh Sandwich

Spread Labneh generously inside warm pita.

Add:

  • Tomatoes
  • Cucumbers
  • Olives
  • Fresh mint
  • Za'atar

Drizzle with a little olive oil.

For a more substantial sandwich, add grilled vegetables, falafel, or grilled chicken.

Labneh with Grilled Meat

Labneh makes an excellent accompaniment to Lebanese grilled foods.

Serve it beside:

  • Kafta
  • Beef kebab
  • Chicken tawook
  • Lamb kebab
  • Mixed grill
  • Grilled chicken wings

The cool, tangy yogurt helps balance the smoky richness of grilled meat.

What Does Labneh Taste Like?

Labneh has a distinctive combination of:

  • Tanginess from yogurt
  • Creaminess from strained dairy
  • Mild saltiness
  • Freshness
  • Richness from olive oil

Its flavor is more concentrated than ordinary yogurt because much of the whey has been removed.

Frequently Asked Questions

Is Labneh the same as Greek yogurt?

No. Both are strained yogurts, but Labneh is generally strained longer and seasoned with salt, giving it a thicker texture and more concentrated flavor.

Is Lebanese Labneh vegetarian?

Yes.

Can Labneh be vegan?

Traditional Labneh is made from dairy yogurt. However, plant-based yogurt can be strained to create a vegan-style alternative, although the flavor and texture will differ.

Is Labneh healthy?

Labneh can be part of a balanced diet. It provides protein and other nutrients found in yogurt. The nutritional profile depends on the yogurt and the amount of olive oil added.

Why is Labneh so thick?

Straining removes whey from yogurt. The longer the yogurt drains, the thicker it becomes.

Can I make Labneh without cheesecloth?

Yes. A clean, thin kitchen towel or suitable food-safe straining cloth can work.

Should Labneh be refrigerated?

Yes. Homemade Labneh should be refrigerated.

Tips for Perfect Lebanese Labneh

  1. Use good-quality full-fat yogurt.
  2. Add salt before straining.
  3. Strain the yogurt in the refrigerator.
  4. Give it enough time to reach your preferred consistency.
  5. Use fresh extra-virgin olive oil for serving.
  6. Don't add too much salt at the beginning.
  7. Serve with warm pita whenever possible.
  8. Use za'atar or fresh mint for an authentic Lebanese touch.
  9. Keep homemade Labneh refrigerated.
  10. For Labneh balls, strain much longer until firm enough to shape.

Final Thoughts

Lebanese Labneh proves that extraordinary food does not need complicated ingredients.

A simple bowl of yogurt, a little salt, time, and patience can become a thick, creamy mezze with incredible versatility.

Spread it on warm pita, drizzle it with olive oil, sprinkle it with za'atar, or serve it alongside olives and fresh vegetables for breakfast. Add it to a mezze platter or serve it with grilled meat for dinner.

Creamy, tangy, fresh, and wonderfully simple, Labneh is one of the essential flavors of Lebanese cuisine.