Traditional Labneh

A smooth, dense cream that coats the palate. The sharp acidity of the strained yogurt is perfectly balanced by the richness of a bold olive oil.

• Prep time: 10 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 247
• Protein: 4 g
• Carbs: 6 g
• Fat: 22 g

Ingredients

• 500 g Plain Greek yogurt ( fresh )
• 1 tsp Gray sea salt ( fine )
• 3 tbsp Extra virgin olive oil ( first press )
• 1 tsp Thyme ( dried )
• 1 tsp Sesame seed ( toasted )
• 1 tsp Sumac

Instructions

1. Seasoning the yogurt

   In a bowl, mix the Greek yogurt with the sea salt. Stir vigorously until the salt is completely dissolved and the texture is smooth.

2. Slow straining

   Place a clean cloth or cheesecloth over a strainer. Pour in the yogurt. Close and hang or leave over a container in the fridge for 24 hours. The whey must drain out so the mass becomes firm and spreadable.

3. Plating and finishing

   Spread the labneh in a shallow dish. Create furrows with the back of a spoon. Pour the extra virgin olive oil into the hollows. Sprinkle with thyme, sesame seeds, and sumac.

Chef's tips

• The longer the yogurt strains, the firmer it gets. For labneh balls preserved in oil, strain for 48 hours.
• Always use full-fat yogurt; the fat is the flavor carrier here.

Storage

Keeps for 4 to 5 days in the refrigerator in an airtight container, covered with a drizzle of olive oil.