Garlic Lebneh Recipe

Prepare the strainer

Line a fine-mesh sieve with a double layer of cheesecloth or an unbleached coffee filter. Set the sieve over a bowl large enough to catch whey, making sure the bottom of the lined sieve does not touch the collected liquid.

Mix and salt the yogurt

In a medium bowl, combine 3 cups Greek yogurt with 1/2 cup plain yogurt if you want a slightly creamier but still thick texture. Stir in 1 tsp fine sea salt until evenly distributed.

Strain

Spoon the salted yogurt into the prepared lined sieve. Fold the cloth over the top, cover with plastic wrap or a plate, and place in the refrigerator. Let drain for 6–12 hours for thick, spreadable lebneh (6 hours for a firmer but still creamy result; 12 hours for very thick, almost cheese-like texture). Occasionally check and discard whey or save for baking.

Finish base

After draining to desired consistency, transfer the thickened lebneh to a bowl and stir gently to smooth. If the mixture is too stiff, stir in up to 1–2 tablespoons plain yogurt (from the 1/2 cup reserved) until you reach the desired spreadability.

Prep the garlic

Smash 3 garlic cloves with the flat side of a knife and finely mince or grate them on a microplane to produce a smooth paste. Sprinkle a pinch of salt on the garlic while mincing to help break it down and reduce harshness.

Combine flavorings

In a small bowl, stir together the minced garlic, 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, and 1/4 teaspoon freshly ground black pepper. Let sit for 5–10 minutes to allow the garlic to mellow and the flavors to marry.

Fold into lebneh

Add the garlic-olive oil mixture to the strained lebneh along with 2 tablespoons chopped fresh dill and 1 tablespoon chopped fresh mint (or parsley). Fold gently with a rubber spatula until uniformly combined, tasting and adjusting salt or lemon as needed.

Transfer the garlic lebneh to a shallow serving bowl and use the back of a spoon to create a shallow well in the center.

Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle 1/2 teaspoon smoked paprika or Aleppo pepper, and scatter 2 tablespoons toasted pine nuts or chopped walnuts if using.

Garnish with 2 small sprigs of fresh herbs (dill or mint). Serve chilled or at cool room temperature with warm pita, crudités, or as part of a mezze spread.

Storage: Refrigerate covered for up to 5 days. Stir before serving. For longer storage, keep sealed and use within a week.