Labneh is fresh cheese obtained by draining yogurt, a staple food of the Lebanese and Palestinian mountains since ancient times. It is preserved in oil as a traditional storage method. With zaatar and pita bread it is a country breakfast that defines Levantine cuisine.
Mediterranean
Labneh with olive oil and zaatar
Labneh with olive oil and zaatar from Lebanon: traditional recipe step by step, with chef tips and clear timings.
- Lebanon
- MAIN COURSES
- Vegetarian
- Light
- High protein
- easy
- lactosa
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 220 kcal
- Protein 10 g
- Fiber 2 g
- Carbohydrates 8 g
- Fat 16 g
- Sodium 380 mg
Story behind the dish
Preparation
Labneh with olive oil and zaatar is a Lebanese preparation with easy difficulty. Reserve about 10 minutes in total (10 for mise en place and preparation, 0 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of whole natural yogurt.
- Have ready: 1/2 teaspoon salt.
- Have ready: 80 ml of extra virgin olive oil.
- Have ready: 2 tablespoons of dried zaatar.
- Have ready: Toasted sesame seeds.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix yogurt with salt and strain through cheesecloth in the refrigerator for 12-24 hours…
Mix yogurt with salt and strain through cheesecloth in the refrigerator for 12-24 hours to thicken. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Form drained labneh into balls with spoons dipped in oil.
Form the drained labneh into balls with spoons dipped in oil.
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Arrange on a plate and create grooves with the back of the spoon.
Arrange on a plate and create grooves with the back of the spoon.
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Generously drizzle olive oil and sprinkle zaatar and sesame
Generously drizzle olive oil and sprinkle with zaatar and sesame.
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Garnish with cherry tomato
Garnish with cherry tomato, olives and fresh mint.
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Serve with toasted pita bread as a breakfast or meze
Serve with toasted pita bread as a breakfast or meze.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with fresh herbs mixed in the labneh.
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