Labneh – لبنه


Labneh is strained yogurt, and has the consistency of cream cheese. It is a popular breakfast item in Palestine, the  middle east and Greece. As a matter of fact you’ll find labneh in every Palestinian home. It makes a great dip. You can spread it on  toasted bread, bagel or like in Palestine, eat it with pita bread. You can also mix labneh with different vegetables and herbs for a variety of flavored labneh dips.




  • 32 oz (2lb) plain yogurt
  • A pinch of sea salt
  • A cheese-cloth


Mix the yogurt and salt, place the cheese-cloth in a bowl, pour in the yogurt mixture.

Grab the sides of the cheese-cloth and tie them together, making a sack. Hang the sack in the fridge for  12-24 hr, with a bowl underneath it. It should have a thick, creamy consistency when it’s ready. You can store labneh in the fridge for up to 10 days. Serve with olive oil.



Here are two different tastes for labneh dip,

Labneh bil za’tar:


1/4 cup labneh

1/8 cup chopped oregano

1/8 cup chopped  green olives

2 tbsp olive oil



Labneh bil jouz :


1/4 cup labneh

1/8 cup chopped walnuts or pecans

1 tsp minced garlic

2 tbsp olive oil








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