The market · Dairy and eggs · The Middle East

Labneh

Yoghurt strained until thick enough to spread — tangy, creamy and lightly salted. A Levantine breakfast with olive oil and za'atar.

tangy · creamy

What to do with it

Ibu Sari's Beef rendangLabneh would cut through its richnessAna Etxarri's Pil pilLabneh would cut through its richnessTolu Adeyemi's SuyaLabneh would cut through its richnessTolu Adeyemi's Rendang, the Lagos wayLabneh would cut through its richness

Kinds

Spreading
Soft, in a tub.
Balls (labneh makbous)
Strained until firm, rolled and kept under olive oil.

If you can't find it

Middle Eastern grocers.

  1. 1Yoghurt
    Strain full-fat yoghurt with a pinch of salt overnight in a cloth
    You lose nothing — that's labneh.

Goes with

olive oilza'atarmintcucumber

Knowing it

Where to buy
Middle Eastern grocers — or make it.
Worth knowing
Stir a teaspoon of salt into 500g full-fat yoghurt, tie it in muslin and hang it in the fridge overnight.

Kitchens that keep it in

Lebanon, Syria, Palestine and JordanLevantineThe cooking of the eastern Mediterranean: olive oil, lemon, tahini and herbs, eaten as a spread of small dishes to share.11 classics

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