What is labneh?
Labneh is yogurt that has been strained until it is thick, spreadable and tangy, somewhere between yogurt and soft cheese. It is eaten across the Levant and wider Middle East, often at breakfast, but also in sandwiches and on mezze tables. If you want to see how it fits into the wider cuisine, see our overview of Levant cuisine recipes.
How to make labneh at home
You need only plain yogurt and salt.
- Stir about 1/2 teaspoon of salt into 2 cups (about 500 g) of plain whole-milk yogurt. Some cooks add a little lemon juice.
- Line a sieve or colander with cheesecloth or a clean thin kitchen towel and set it over a bowl.
- Pour in the yogurt, fold the cloth over the top, and refrigerate.
- Strain for about 12 to 24 hours for a soft dip, and up to 48 hours for a firmer spread. The longer it drains, the thicker it gets.
- Discard the whey, or save it for baking or soups.
Full-fat yogurt gives the creamiest result. Greek yogurt can be used, but it is already strained, so it needs less time. Another thick, strained dairy food is Iceland’s skyr, which features in our Icelandic breakfast recipes.
The classic labneh breakfast plate
The simplest way to serve it is also the most traditional:
- Spread labneh on a plate with the back of a spoon to make a shallow well.
- Pour over good olive oil.
- Sprinkle with za’atar, or a little dried mint.
- Add olives, sliced cucumber and tomato, and warm pita for scooping.
This is a common style of Arabic breakfast and easy to serve to a crowd.
Labneh toast: savory ideas
- Cucumber and herbs. Labneh on toasted bread with thin cucumber slices, dill or mint, lemon zest and flaky salt.
- Za’atar and olive oil. Brush toast with oil, top with za’atar, then labneh.
- Roasted vegetables. Roasted tomatoes or peppers with a drizzle of olive oil.
- Smoked fish. Labneh instead of cream cheese on a seeded bread.
A thicker, denser bread such as sourdough or a seeded loaf supports the labneh better than soft sandwich bread.
Sweet labneh breakfasts
Labneh is mild enough to go sweet:
- Honey, toasted nuts and fresh figs or berries.
- Roasted strawberries with hazelnuts on toast.
- Date syrup and sesame seeds.
- A bowl like yogurt, with fruit and granola.
Labneh with eggs (including the “hobo egg”)
Eggs and labneh pair well. Try soft poached eggs over a bed of labneh with chili oil and cucumber salad, or fried eggs served alongside a labneh and bread plate. Shakshuka, covered in our easy Israeli food recipes, is a good partner for a spoonful of labneh on the side.
“Hobo egg” is a name sometimes used for an egg cooked in a hole cut out of a slice of bread (also called egg in a hole). Pan-fry it, then spread a little labneh on the side or on a second toast with herbs.
Labneh balls
For labneh balls, strain labneh for about 48 hours until firm enough to roll. Roll teaspoon-sized portions into balls, then place them in a clean jar and cover with olive oil. Flavor with dried herbs, chili flakes, za’atar or sumac before oiling if you like.
Storing labneh
Plain labneh keeps in the refrigerator in a covered container, often for around a week or two. Labneh balls stored in oil should be kept refrigerated and eaten within a reasonably short time. Because home-prepared foods packed in oil can carry food-safety risks if mishandled, use clean jars and utensils, keep everything cold, and follow trusted food-safety guidance. Discard if it smells or looks off.
Are labneh balls healthy?
Labneh is a protein-rich dairy food, and its nutrition depends on the yogurt you start with. Labneh made from whole-milk yogurt contains more fat than versions from lower-fat yogurt. Balls stored in olive oil add calories, and salt content varies. Enjoyed in moderate portions as part of a varied diet, it can fit comfortably into a balanced breakfast. If you have specific dietary needs, such as managing sodium or saturated fat, check with a health professional.
Healthy Arabic breakfast options
Beyond labneh, a typical lighter spread could include:
- Foul medames (stewed fava beans) with lemon and olive oil.
- Boiled or poached eggs.
- Fresh cucumber, tomatoes and herbs.
- Olives and a little cheese.
- Whole-grain or flatbread in modest amounts.
- Fresh fruit and nuts.
For more shared-table ideas from the same region, see our guide to Levant cuisine recipes. For breakfast spreads from other parts of the world, compare Iran breakfast recipes and traditional Indian breakfast foods.