Thick, tangy strained yogurt spread drizzled with olive oil and sprinkled with dried mint, eaten with warm bread at every Jordanian breakfast table. Silky, tart, and refreshing, it is the perfect start to the day.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow plate
Garnishes: olive oil pool, dried mint, olives, cherry tomatoes
Accompaniments: warm bread, za'atar, fresh vegetables
Instructions
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1
Mix yogurt with salt in a bowl. Line a strainer with cheesecloth and set over a deep bowl to catch the whey.
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2
Pour salted yogurt into the cheesecloth-lined strainer. Gather the edges and tie loosely. Refrigerate for 12-24 hours.
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3
The longer you strain, the thicker the labneh. For spreadable consistency, strain 12 hours. For labneh balls, strain 24-48 hours.
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4
Spread the thick labneh on a shallow plate using the back of a spoon, creating a smooth surface with a shallow well in the center.
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5
Pour a generous pool of olive oil into the well. Sprinkle with dried mint and arrange olives and cherry tomatoes around the edges.
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6
Serve immediately with warm bread, za'atar for dipping, and fresh vegetables. Store remaining labneh covered in the refrigerator for up to a week.
Did You Know?
Some Jordanian families roll their extra-thick labneh into balls, preserve them in olive oil jars, and keep them for months as an emergency pantry staple.
Chef's Notes
Equipment Tips
- cheesecloth
- strainer
- bowl
- serving plate
Garnishing
olive oil pool, dried mint, olives, cherry tomatoes
Accompaniments
warm bread, za'atar, fresh vegetables
The Story Behind Labneh
Labneh is one of the oldest dairy preparations in the Levant, with roots stretching back thousands of years to the earliest pastoral communities. In Jordan, labneh is not just food but a cultural institution that anchors the breakfast table alongside olives, tomatoes, olive oil, and bread. Bedouin communities developed labneh as a practical preservation method, straining yogurt to extend its shelf life in the desert heat. Every Jordanian household has its preferred thickness and seasoning, from soft and spreadable to thick enough to roll into balls.
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