How to make Labneh with Olive Oil

Why cooks start here

Labneh with Olive Oil is cooked the way village breakfast bowls cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a lebanese family cook actually puts it on the table.

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.