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Chef’s Labneh Recipe

Name: Denj restaurant and bars Chef’s Labneh Recipe
Cook time: 12 h
Total time: 12 h
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 3 cups Greek yogurt (full-fat); 1 tsp Salt; 1 tbsp Fresh lemon juice; 2 tbsp Extra-virgin olive oil; 1 tsp Ground za'atar (blend of thyme, sesame, sumac); 1 tsp Ground sumac; 0.5 tsp Ground cumin; 0.5 tsp Smoked paprika; 0.25 tsp Aleppo pepper or red pepper flakes; 0.25 tsp Black pepper, freshly ground; 2 tbsp Fresh mint leaves, finely chopped; 2 tbsp Fresh parsley, finely chopped; 1 tbsp Extra-virgin olive oil (for serving); 2 tbsp Toasted pine nuts or chopped pistachios (optional); 0.5 tsp Sumac (for sprinkling); 4 pieces Pita bread (6-inch rounds); 1 tbsp Olive oil (for brushing); 0.5 tsp Sea salt; 0.25 tsp Ground cumin (optional, for pita)

Inspired by Denj restaurant and bar

Time12h

Serves6

Creamy labneh blended with a special mix of middle eastern spices, served with pita chips.

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Ingredients

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Labneh Base

3 cups Greek yogurt (full-fat)

1 tsp Celtic sea salt

1 tbsp Fresh lemon juice

2 tbsp Extra-virgin olive oil

Middle Eastern Spice Blend

1 tsp Ground za'atar (blend of thyme, sesame, sumac)

1 tsp Ground sumac

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1/4 tsp Aleppo pepper or red pepper flakes

1/4 tsp Black pepper, freshly ground

Fresh & Garnish

2 tbsp Fresh mint leaves, finely chopped

2 tbsp Fresh parsley, finely chopped

1 tbsp Extra-virgin olive oil (for serving)

2 tbsp Toasted pine nuts or chopped pistachios (optional)

1/2 tsp Sumac (for sprinkling)

Pita Chips

4 pieces Pita bread (6-inch rounds)

1 tbsp Olive oil (for brushing)

1/2 tsp Sea salt

1/4 tsp Ground cumin (optional, for pita)

Method

Labneh Base

Season and mix yogurt

In a medium bowl, combine 3 cups full-fat Greek yogurt with 1 tsp salt and 1 tbsp fresh lemon juice. Stir until smooth and evenly seasoned.

Strain to make labneh

Line a fine-mesh strainer or colander with a double layer of cheesecloth or a clean kitchen towel. Place the strainer over a bowl to catch liquid. Spoon the seasoned yogurt into the cloth, fold over the edges, and refrigerate for 8–12 hours (overnight) to drain until thick and spreadable. For faster results, drain 4–6 hours—it will be slightly softer.

Finish base

After draining, transfer the thickened labneh to a mixing bowl. Whisk in 2 tbsp extra-virgin olive oil to loosen and add sheen. Taste and adjust salt or lemon if needed.

Middle Eastern Spice Blend

While the yogurt drains (or during the last 30 minutes), combine 1 tsp ground za'atar, 1 tsp ground sumac, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp Aleppo pepper (or red pepper flakes), and 1/4 tsp freshly ground black pepper in a small bowl. Stir to combine and smell to confirm balance; adjust sumac for brightness or Aleppo for heat as desired.

Reserve about 1 tsp of the spice mixture for sprinkling on the finished dish; fold the remaining spice blend into the labneh bowl and mix until uniformly incorporated.

Fresh & Garnish

Fold 2 tbsp finely chopped mint and 2 tbsp finely chopped parsley into the labneh, leaving some herbs to sprinkle on top for color and texture.

Spoon the labneh into a shallow serving dish, creating a shallow well in the center. Drizzle 1 tbsp extra-virgin olive oil over the top, sprinkle reserved spice mix and 1/2 tsp sumac, and scatter toasted pine nuts or chopped pistachios if using. Finish with the remaining chopped herbs.

Pita Chips

Preheat oven to 375°F (190°C). Cut each pita round into 8 wedges. Separate layers if using pocket pitas to get thinner chips.

Place pita wedges on a baking sheet in a single layer. Lightly brush or toss with 1 tbsp olive oil, sprinkle 1/2 tsp sea salt and 1/4 tsp ground cumin (optional) evenly over the pieces.

Bake for 8–12 minutes, turning once halfway through, until golden and crisp. Watch closely near the end to prevent burning. Remove and cool on a wire rack; chips will crisp further as they cool.

Serve pita chips alongside the labneh for scooping.