Kishkeh-labneh Recipe

Strain the yogurt

Line a fine-mesh sieve or a large colander with 2–3 layers of cheesecloth (or a clean kitchen towel). Place it over a bowl so whey can drain. Pour 4 cups plain whole-milk yogurt into the lined sieve, sprinkle 1 tsp kosher salt over the yogurt, fold the cloth over, cover with plastic wrap, and refrigerate.

Allow the yogurt to drain for 12–24 hours depending on desired thickness: 12 hours yields thick Greek-style yogurt; 24 hours yields firm, spreadable labneh. For a particularly thick texture, hang the cheesecloth bundle over the bowl or from a hook so whey can drip freely.

After draining, transfer the strained labneh to a mixing bowl. Stir in 1 tablespoon fresh lemon juice and 1 minced small garlic clove until smooth and well combined. Taste and adjust salt if needed.

Toast the bulgur and flour: In a dry skillet over medium-low heat, add 1/2 cup fine bulgur and 2 tbs all-purpose flour. Toast, stirring constantly, for 4–6 minutes until the bulgur is fragrant and lightly golden and the flour smells toasted. Watch carefully to avoid burning.

Add spices: Reduce heat to low. Sprinkle in 1 tsp dried mint, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp ground coriander, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Stir to evenly coat the toasted bulgur and cook another 1–2 minutes, allowing the spices to bloom. Remove from heat and let cool slightly.

Optional grinding: For a finer kishkeh texture, transfer the cooled toasted mixture to a spice grinder or mortar and pestle and pulse once or twice until coarsely ground — do not make into a powder; some texture should remain.

Plate the labneh: Spoon the prepared labneh into a shallow serving bowl or spread it on a shallow platter, creating a slight well in the center with the back of a spoon.

Add olive oil and lemon: Drizzle 2 tbs extra-virgin olive oil over the labneh and scatter 1 tbs toasted pine nuts or chopped toasted almonds across the surface. Sprinkle 1 tbs finely chopped fresh parsley around the edges and dust lightly with 1/2 tsp sumac if using.

Top with kishkeh: Spoon the toasted bulgur-spice mixture evenly over the center and some along the edges so each bite has some crisped kishkeh. If the toasted mixture seems dry, warm 1 tbs olive oil in the skillet and briefly stir the mixture in to bloom the flavors before topping.

Final season and serve: Drizzle the remaining 1 tbs extra-virgin olive oil over the kishkeh topping, and if desired, finish with an extra pinch of flaky salt and a grind of black pepper. Serve immediately with warm pita, flatbread, or raw vegetables for dipping.