Authentic Middle Eastern Labneh with Za’atar and Olive Oil Recipe
Labneh is a deliciously creamy strained yogurt cheese that has been a staple in Middle Eastern cuisine for centuries. This tangy and rich spread is not only easy to make but also incredibly versatile, serving as a dip, spread, or a complement to various dishes. One of the most popular ways to enjoy labneh is drizzled with high-quality olive oil and sprinkled with za’atar—a fragrant blend of dried herbs, sesame seeds, and sumac. The combination of thick, tangy labneh with the nutty, herbaceous flavor of za’atar and the richness of olive oil creates an irresistible dish. Whether served with warm pita, fresh vegetables, or as part of a mezze platter, this Middle Eastern Labneh with Za’atar and Olive Oil Recipe will quickly become a favorite.
Recipe Details:
- Prep Time: 10 minutes
- Active Time: 5 minutes
- Resting Time: 12-24 hours
- Total Time: 12-24 hours 15 minutes
- Cuisine: Middle Eastern
- Course: Appetizer, Snack, Side Dish
- Servings: 6-8
- Calories per serving: Approximately 100-120 kcal
Ingredients:
- 2 cups full-fat plain yogurt (Greek yogurt or regular)
- ½ teaspoon salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon za’atar seasoning
- Fresh herbs (optional, for garnish)
- 1 clove garlic (optional, minced for extra flavor)
- ½ teaspoon lemon zest (optional)
- Warm pita bread or fresh vegetables for serving
Equipment:
- Cheesecloth or a clean kitchen towel
- Fine-mesh strainer
- Mixing bowl
- Small serving dish
- Twine or rubber band (for securing cheesecloth)
Instructions:
Step 1: Prepare the Yogurt
- In a mixing bowl, combine the plain yogurt with salt. Stir well to ensure the salt is evenly distributed.
Step 2: Strain the Yogurt
- Line a fine-mesh strainer with a double layer of cheesecloth or a clean kitchen towel and place it over a bowl to catch the liquid.
- Pour the salted yogurt into the cheesecloth-lined strainer.
- Gather the edges of the cheesecloth, twist them together, and secure with twine or a rubber band.
- Place the strainer in the refrigerator and allow the yogurt to drain for at least 12 hours (overnight is best). For a thicker consistency, strain for up to 24 hours.
Step 3: Transfer and Shape the Labneh
- After the resting period, remove the labneh from the cheesecloth and transfer it to a serving dish.
- Use the back of a spoon to create swirls or a small well in the center for olive oil.
Step 4: Garnish and Serve
- Drizzle extra virgin olive oil generously over the labneh.
- Sprinkle za’atar evenly on top.
- If desired, add fresh herbs, minced garlic, or lemon zest for extra flavor.
- Serve immediately with warm pita, crackers, or fresh-cut vegetables.
Nutritional Information (Per Serving):
- Calories: 100-120 kcal
- Protein: 6g
- Fat: 7g
- Carbohydrates: 4g
- Fiber: 0.5g
- Sodium: 100mg
- Calcium: 12% of daily value
Tips for the Best Labneh:
- Use full-fat yogurt for the creamiest texture.
- The longer you strain the yogurt, the thicker your labneh will be.
- Store labneh in an airtight container in the refrigerator for up to a week.
- Experiment with toppings like pomegranate seeds, nuts, or chili flakes for added depth.
Enjoy this authentic Middle Eastern Labneh with Za’atar and Olive Oil Recipe as a delicious, healthy addition to your meals!
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.