If you’ve read any of my articles before, then you’ll know I’m a proud Middle Eastern girl. And that I believe the best food out there is Middle Eastern food – including labneh. What is labneh, you ask? Oh boy, you just wait to find out. Here’s everything you need to know about your favorite new Middle Eastern spread, where you can get it, and how to best take advantage of its goodness.
What Is Labneh?
Labneh is a tangy, ultra-strained yogurt. Think Greek yogurt, but not sugary and way thicker. Think sour cream, but not as sour—it’s the perfect balance. Some people consider it a “cheese,” but most Middle Easterners view it as a dip (like hummus).
Labneh is a Middle Eastern staple, and is also called “labne” or “lebni.” And because it’s thicker than Greek-yogurt (and way thicker than regular yogurt), it contains more protein than other yogurts, but not as much fat as sour cream. Basically, it’s really healthy.
How Is It Made?
Labneh is made just like any other yogurt, but to get that thick consistency you have to strain it, a lot. This can be done using a cheese-cloth over a bowl, many paper towels, or a special yogurt strainer, all of which can be left in the fridge for a few days until desired consistency. My grandma is extremely talented in this, trust me.
How Do You Eat It?
Oh, the possibilities are endless. Typically, labneh is served as a mezze dip, dusted with za’atar spice and olive oil, and eaten with fluffy pita bread (doesn’t that sound heavenly?). But because it’s flavored like plain yogurt, it can be made sweet or savory, just like your favorite Greek yogurt dishes.
You can put it on toast with nuts, spices, and honey, or top it with poached eggs and chili oil to get a modern twist on Turkish eggs. You could even mix it with your favorite veggies, like peppers or cucumbers, and your favorite herbs, like mint, parsley, and dill. Don’t forget to add some salt & pepper!
Labneh can even be used as a marinade, because the cultures in the yogurt really bring out tenderness in meat and tanginess in vegetables. My mom typically uses it to marinate chicken with red pepper spices, but it can also be used to marinate cauliflower steaks.
Where Can I Get It?
Many Middle Eastern restaurants serve labneh on their menu, which is a sure way to get your fix in a delicious way. Otherwise, your grocery store or specialty store carries the strained yogurt. You can even try making your own at home (it’s super easy, I promise!) – just get a tub of Greek yogurt and buy a yogurt strainer, and leave it in the fridge for a few days.
So there you have it – everything you’ll need to know about labneh. If you haven’t tried it already, definitely get your hands on this stuff ASAP. Now onto tahini.