Labneh with Za'atar

Name: Labneh with Za'atar
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 3 cups (720 ml) Greek yogurt, full-fat, plain, unsweetened; ½ tsp (3 g) Sea salt; 2 tbsp (20 g) Za'atar spice blend; 3 tbsp (45 ml) Extra virgin olive oil; 1 tbsp (15 ml) Lemon juice, freshly squeezed (optional); ¼ cup (10 g) Fresh mint, finely chopped (optional)

From the MyKitchenBank Kitchen

A creamy, tangy Middle Eastern yogurt dip made by slowly straining full-fat yogurt until it becomes thick and rich like cream cheese. The finished labneh is drizzled with fruity extra virgin olive oil and topped with aromatic za'atar—a bright spice blend of thyme, sumac, and toasted sesame seeds. Serve it at room temperature or chilled alongside warm pita bread, crispy crackers, or an array of fresh vegetables for an impressive yet effortless appetizer.

Prep: 15 min
Cook: —
Wait: 1 days
Total: 1 days
Makes: 1¼ cups labneh (4 servings)

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Steps

Before you start

Read through the full recipe—labneh requires 12–24 hours of hands-off straining time.
Use full-fat or Greek yogurt; nonfat or low-fat yogurt will not yield a creamy, rich dip.
Have cheesecloth or a fine-mesh sieve and a bowl ready before you start.
Good-quality extra virgin olive oil makes a significant difference in the final flavor.

1
Set up the strainer
- Line a fine-mesh sieve with damp cheesecloth or use a yogurt strainer.
- Place it over a medium bowl, leaving at least 2 inches of space below so whey can drip freely.
- The damp cheesecloth acts as a filter to catch yogurt solids while allowing liquid to drain smoothly.
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Ready when: Strainer is set up with cheesecloth in place and positioned over a bowl.
Tip: Damp cheesecloth prevents yogurt from sticking to the fabric and helps whey drain more evenly.
2
Salt the yogurt
- Pour 3 cups (720 ml) yogurt into a small bowl.
- Add ½ teaspoon (3 g) sea salt.
- Stir gently with a spoon until the salt is fully dissolved and the mixture is uniform.
- Do not overmix, as vigorous stirring can break down the yogurt's structure.
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Ready when: Salt is fully dissolved and yogurt is uniform.
3
Strain the yogurt overnight
- Carefully pour the salted yogurt into the cheesecloth-lined sieve.
- Cover loosely with plastic wrap or a clean kitchen towel to keep out dust and odors.
- Refrigerate for 12 to 24 hours; overnight is the minimum, but 24 hours yields a thicker, tangier result.
- Whey will slowly drip into the bowl below.
- After straining, the yogurt will have reduced to about 1¼ cups and will have a thick, spreadable texture similar to cream cheese.
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Ready when: Labneh is thick, creamy, and spreadable; most whey has dripped into the bowl below.
Tip: The longer you strain, the thicker and more tart the labneh becomes. For a creamier result, strain for just 12 hours instead of 24.
4
Transfer to serving bowl
- Using a spoon or spatula, gently scrape the thickened labneh from the cheesecloth into a shallow serving bowl or dish.
- Transfer all of it in one motion to preserve the smooth, creamy texture.
- The labneh should look thick and spreadable, similar to soft cream cheese.
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Ready when: All labneh is in the serving bowl and is ready for garnish.
5
Add olive oil
- Using the back of a spoon, gently press and swirl to create a shallow well or indent in the center of the labneh, about 2 inches in diameter.
- Pour 3 tablespoons (45 ml) extra virgin olive oil into the well, allowing it to pool in the center.
- This creates an attractive presentation and keeps the labneh moist.
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Ready when: Olive oil pools in a well in the center of the labneh.
6
Garnish with za'atar and serve
- Sprinkle 2 tablespoons (20 g) za'atar spice blend generously over the labneh, concentrating it around the olive oil well for visual appeal.
- If using fresh mint, finely chop about ¼ cup (10 g) and scatter it over the top for a fresh, aromatic garnish.
- Optionally, drizzle 1 tablespoon (15 ml) lemon juice around the edges for added tartness.
- Serve at room temperature or chilled, with warm pita bread, crackers, or fresh vegetables (cucumber, carrots, radishes, bell peppers).
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Ready when: Labneh is garnished and ready to serve.
Tip: Apply za'atar just before serving to keep its vibrant color and fresh spice flavor. If making ahead, garnish within an hour of serving.

Good to know

Tips

Use the thickest, creamiest yogurt you can find—the less liquid it contains at the start, the less time you'll need to strain and the richer the result.
Make a shallow well in the center of the labneh with the back of a spoon, fill it with olive oil, and sprinkle za'atar around and inside the well for a beautiful, restaurant-quality presentation.
Labneh tastes even better after a day or two in the refrigerator; the flavors meld and the texture becomes even creamier.
Fresh pomegranate seeds, finely diced red onion, or chopped Aleppo pepper make excellent additional garnishes alongside the mint.

Make ahead

Labneh can be made 2–3 days ahead. Store it in an airtight container in the refrigerator without the olive oil and za'atar topping. Add the olive oil and za'atar topping within 1 hour of serving for the best presentation and flavor. The plain labneh without garnish keeps for up to 5 days.

Storage & reheating

Refrigerate labneh in an airtight container for up to 5 days. The olive oil and za'atar topping can be left on or added fresh just before serving. Freezing is not recommended, as it breaks down the creamy texture. To serve after refrigeration, bring to room temperature for 10 minutes if desired, or serve directly from the refrigerator. Refresh with a drizzle of olive oil and fresh za'atar if needed.

Substitutions

Greek yogurt, full-fat, plain, unsweetened → Plain full-fat yogurt (use 4 cups and strain for 24 hours). Greek yogurt is already strained once; regular yogurt requires longer draining but yields the same creamy result.
Za'atar spice blend → Homemade za'atar: 1½ tbsp (15 g) ground sumac + 1 tbsp (10 g) toasted sesame seeds + 2 tsp (3 g) dried thyme. Creates an herbaceous, slightly fruity flavor that closely mimics store-bought za'atar.
Extra virgin olive oil → Pomegranate molasses (1 tbsp) mixed with 2 tbsp regular olive oil. Adds tart, fruity, molasses flavor instead of pure olive oil. Use less if you prefer less acidity.
Lemon juice → Pomegranate molasses or red wine vinegar. Adds deeper, more complex tartness; use 1 tsp to start and adjust to taste.

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