Labana Recipe

Strain (if needed)

If using unstrained yogurt, line a fine-mesh sieve with a double layer of cheesecloth or a coffee filter set over a bowl. Spoon the yogurt into the lined sieve, cover, and refrigerate for 2–6 hours (or overnight) until thick and labneh-like. If you already have thick Greek or strained yogurt, skip this step.

Whip to a smooth paste

Place the strained or thick Greek yogurt in a medium mixing bowl. Add 1/2 tsp kosher salt. Using a sturdy whisk or an electric hand mixer on low, whip the yogurt for 1–2 minutes until smooth and slightly aerated. If the mixture is too thick to spread, add plain whole-milk yogurt 1 tablespoon at a time (up to 1/4 cup) to reach a soft, spreadable paste.

Adjust seasoning

Taste and adjust salt, adding up to the remaining 1/4 tsp kosher salt if desired. If using, stir in lemon zest to brighten the flavor. Whip briefly to incorporate.

Plate and create texture

Spoon the whipped yogurt paste onto a shallow serving bowl or plate. Use the back of the spoon to smear the labana into an even round or a shallow well in the center to hold oil.

Finish with oil and garnishes

Pour the extra-virgin olive oil evenly over the surface, allowing some to pool in the center well (about 2–3 tablespoons). Sprinkle freshly ground black pepper over the top. Add optional garnishes: scatter toasted pine nuts or chopped walnuts and either chopped fresh mint leaves or a light dusting of za'atar. Drizzle a final tiny thread of olive oil if desired.

Serve

Serve immediately with warm pita, flatbread, raw vegetables, or as part of a mezze spread. If making ahead, cover and refrigerate for up to 24 hours, then bring to near room temperature and stir gently before serving; add olive oil and garnishes just before serving.