Labneh Recipe With Spices for an Easy Mezze Dip

Labneh is a thick, tangy strained-yogurt cheese popular across the Levant and served as a dip, spread, or part of a mezze table. This version is finished with warm spices, olive oil, and fresh herbs; straining plain yogurt overnight gives it a creamy texture with very little active work.

Ingredients

4 cups (960 g) plain whole-milk Greek yogurt, unsweetened
¾ teaspoon (4 g) fine salt
1 tablespoon (15 ml) extra-virgin olive oil, plus more for serving
½ teaspoon (1 g) ground cumin
½ teaspoon (1 g) ground coriander
¼ teaspoon (0.5 g) Aleppo pepper, or ⅛ teaspoon (0.3 g) crushed red pepper flakes
¼ teaspoon (0.5 g) ground sumac, plus a little more to finish (optional)
1 tablespoon (4 g) finely chopped fresh mint
1 tablespoon (3 g) finely chopped fresh parsley
2 teaspoons (6 g) toasted sesame seeds, for serving (optional)
Pita, flatbread, or crisp vegetables, for serving

Instructions

Set a fine-mesh strainer over a deep bowl, leaving space below the strainer for liquid to collect. Line it with two layers of cheesecloth or a clean, thin cotton kitchen towel. If using a towel, choose one without detergent or fabric-softener fragrance.
Stir the yogurt and salt together in a bowl until evenly combined. Spoon the mixture into the lined strainer, fold the cloth loosely over the top, and refrigerate for 12 hours. The yogurt will release whey into the bowl and become thick and spreadable. For a firmer, scoopable labneh, strain it for up to 24 hours; empty the collected whey if it rises close to the strainer.
Lift the cloth and check the consistency. Scrape the labneh into a clean serving bowl. If it seems thicker than you want, stir in a teaspoon of the reserved whey or water at a time. If it is still loose, return it to the cloth and strain for another hour or two.
In a small bowl, mix the cumin, coriander, Aleppo pepper, and sumac. Stir half of this spice mixture and the tablespoon of olive oil into the labneh, or leave the labneh plain and reserve all the seasoning for the top. Fold in the mint and parsley just before serving to keep their flavor fresh.
Spread the labneh in a shallow bowl and make a few swirls with the back of a spoon. Drizzle with olive oil, sprinkle with the remaining spice mixture and sesame seeds if using, and serve chilled or cool with bread and vegetables.

Tips

Choose plain, unsweetened yogurt. Whole-milk Greek yogurt makes a reliably thick labneh and strains faster than regular yogurt. If using regular whole-milk yogurt, start with the same quantity, strain for 18–24 hours, and expect a slightly lower yield. Avoid flavored or heavily sweetened yogurt.
Keep the straining cold. Refrigerate the yogurt throughout the process rather than leaving it on the counter. Use a bowl deep enough that the strained whey cannot touch the cloth or labneh.
Adjust the spice gently. Aleppo pepper is mildly fruity and warm; crushed red pepper is hotter, so begin with less and add more to taste. Sumac contributes a tart, lemony note. If it is unavailable, omit it or add a little lemon zest at serving; lemon zest is aromatic but does not taste exactly like sumac.
Season after straining if unsure. Salt concentrates as whey drains away. The amount here gives a balanced spread, but taste the finished labneh before adding extra salt. For the smoothest texture, stir in oil and herbs after straining rather than before.

Serving Suggestions

Serve labneh as a mezze dip with warm pita, lavash, or flatbread, plus cucumber, radishes, sweet peppers, and cherry tomatoes for scooping. It also works as a spread in wraps and sandwiches, or as a cool accompaniment to grilled vegetables, lentils, or roasted chicken. For a simple platter, add olives, sliced vegetables, and a small bowl of olive oil alongside it.

Make the surface attractive without burying the tangy yogurt flavor: use a modest drizzle of good olive oil, a pinch of spice, and a few herbs. If the labneh is being served buffet-style, set out a clean serving spoon and keep the bowl chilled or return it to the refrigerator between servings.

Variations

Za’atar labneh: Replace the cumin, coriander, and pepper with 1½ teaspoons (3 g) za’atar. Some blends contain salt, so taste before adding more.
Garlicky version: Stir in ½ small garlic clove, finely grated, after straining. Garlic becomes more pronounced as it sits, so start small.
Lemon and herb: Add 1 teaspoon (5 ml) lemon juice and ½ teaspoon (1 g) finely grated lemon zest, then use dill or chives in place of some of the mint and parsley. The added juice makes the labneh a little looser.
Plain labneh: Leave out the spices and herbs, then season each serving with olive oil, salt, and whichever toppings suit the meal. This is handy when serving people who prefer different levels of heat.

Storage and Reheating

Transfer leftover labneh to a clean, airtight container and refrigerate it within 2 hours of serving. It keeps well for about 4–5 days when made with fresh yogurt and handled with clean utensils; follow the yogurt’s date guidance and discard it sooner if its smell, appearance, or texture changes unexpectedly. Fresh herbs may lose their brightness after a day or two, so add them to individual portions when possible.

Labneh is served cold and should not be reheated. If it becomes slightly watery in storage, stir it back together or drain off the liquid. Do not leave it at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). Freezing is not recommended because thawed yogurt can become grainy and release liquid.

Frequently Asked Questions

Can I make labneh with regular yogurt?
Yes. Plain whole-milk regular yogurt works, but it contains more whey and generally needs longer straining than Greek yogurt. Allow 18–24 hours in the refrigerator, and check the texture before removing it from the cloth.

How do I know when the labneh is done?
It is ready when it holds a soft mound and spreads like a thick cream cheese. Straining time depends on the yogurt, cloth, and your preferred consistency, so use texture as the guide rather than expecting every batch to finish at exactly the same time.

What can I do with the leftover whey?
Plain yogurt whey can be added in small amounts to smoothies, soups, or bread dough, or used to loosen the labneh. Keep it in a covered container in the refrigerator and use it within a few days; discard it if it develops an unusual smell or appearance.

Can I make labneh without cheesecloth?
Yes. Use a clean, thin cotton kitchen towel or a reusable fine-mesh yogurt strainer. Avoid paper towels that may tear or leave fibers, and make sure any cloth is clean and free of scented laundry residue.

Is labneh the same as cream cheese?
No. Labneh is made by draining yogurt, so it keeps yogurt’s tangy flavor and can be softer or more tart than cream cheese. Longer straining makes it firmer, but the two are not identical in taste or texture.

Can I prepare it ahead?
Yes. Strain the yogurt the day before and keep the plain labneh covered in the refrigerator. Add the herbs, spices, and serving oil shortly before serving for the freshest flavor and best presentation.

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