Labneh
(لبنة, Labaneh, Lebnah, Labne, Labni, Lebni, Kamats matzoon, Suzma, Süzme, Süzmə, сүзбe, сүзмө, сүзма, Chaka, Labaneh malboudeh, Jocoque seco)
Creamy texture and mild flavor are the main attributes of labneh; a traditional Middle Eastern strained yogurt that is prepared with yogurt and salt. No strict guidelines are used to produce it; plain full-fat yogurt is mixed with salt and left to strain for twelve to twenty-four hours.
During straining, the yogurt whey separates, and what is left is a thick and firm cheese-like product. Its texture can vary from creamy to dense, but it always has a relatively mild and slightly salty flavor. The name labneh is native to the Middle East, but strained yogurt varieties are found in numerous other countries and regions such as Greece, Turkey, Cyprus, Central Asia, the United States, Mexico, and the United Kingdom.
It usually employs cow milk, but other kinds, such as goat yogurt in Greece, are also common. In many Levantine countries, labneh is enjoyed as a part of a mezze, served alongside flatbreads and other small dishes. It can be eaten plain, garnished with olive oil or chopped mint, but it can also be served as a creamy spread over bread or bagels. It is often incorporated as a condiment in many meat and vegetable dishes.
Because of its thick consistency, it can be rolled into balls and preserved in olive oil, or covered in crushed nuts or spices, then served as a decorative appetizer.
Part of
Mutabbal al-batirsh
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Serve with
Makdous
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WHERE TO EAT The best Labneh in the world (according to food experts)
"Among the restaurant’s recommended dishes and must tries is a special appetizer called Labneh Khadra (green yogurt cheese)."
"To start, there’s hommus, of course, and labne, a tangy strained yogurt— textbook examples of whipped and silky smooth, respectively."
"Both the parathalike “flaky bread” and the hot, za’atar-spiced flatbread are baked in-house and compulsory, especially in concert with rich, creamy labneh for dipping."
"The manakish are really good and crispy, and better combined with labneh. The quality of the labneh is so good that I finished the plate entirely."
"Carrots braised just so, served on mung beans with smoked labneh and crispy toasts. The smoked labneh (a Middle Eastern yogurt cheese) really made this dish. Probably my favourite of the night."
"Light, fluffy and clean tasting: the Labneh Man’oushe."
"It came with generous dollops of creamy home made labneh (yoghurt cheese), which has set off an ‘I-must-learn-how-to-make-labneh’ alarm in my head."
"Our table starts with a classic trio of dips: hummus, labneh and baba ghanoush. Three fetching little bowls are attacked in moments, with a whispered tussle quickly developing over the tangy labneh."
Best Labneh
Brush Creek Creamery
Marinated Labneh
Brush Creek Creamery
Roasted Garlic Labneh
