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Labneh with Olive Oil

Serves 4 to 6 Dip vegetarian, Appetizers

Labneh with Olive Oil

This Labneh with Olive Oil is a staple of Lebanese village breakfasts, where the day begins with a communal table. The recipe captures the essence of a family tradition, passed down through generations, with each home adding its own touch. Salt is measured by touch, not spoon, and olive oil flows generously, inviting everyone to linger over the morning meal.

With a creamy texture that spreads easily over warm bread, this labneh is both tangy and rich, its flavor deepened by a sprinkle of zaatar and dried mint. The olive oil adds a fruity, peppery note, making each bite a simple yet indulgent pleasure.

Ingredients

  • 500 gstrained yogurt
  • 80 mlolive oil
  • 1 tspdried mint
  • zaatarto sprinkle
  • to tastefine sea salt

Method

  1. Begin by placing 500 g of strained yogurt into a large mixing bowl. Use a wooden spoon or a hand blender to stir or blend the yogurt until it becomes smooth and creamy. This ensures the labneh has a uniform texture, which is essential for a silky finish.
  2. Slowly drizzle in 80 ml of olive oil while continuously stirring the yogurt. This gradual incorporation allows the oil to emulsify with the yogurt, creating a rich and creamy consistency. The mixture should appear glossy and thick.
  3. Add a pinch of fine sea salt to the yogurt mixture. Stir well and taste a small amount on a piece of bread. Adjust the salt to your preference, keeping in mind that the flavors will meld further as the labneh rests.
  4. Sprinkle 1 tsp of dried mint over the labneh and gently fold it in. The mint should be evenly distributed throughout the mixture, adding a subtle herbal aroma and flavor that complements the richness of the yogurt and olive oil.
  5. Allow the labneh to rest in the refrigerator for at least 30 minutes. This resting period helps the flavors to meld and the texture to firm up slightly, making it ideal for spreading.
  6. When ready to serve, transfer the labneh to a shallow serving bowl. Drizzle a little extra olive oil on top and sprinkle with zaatar to taste. The zaatar adds a tangy and earthy note, enhancing the overall flavor profile of the dish.
  7. Serve the labneh cool, accompanied by fresh bread or vegetables for dipping. This dish is perfect for sharing, embodying the communal spirit of a traditional Lebanese breakfast.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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