Homemade Labneh Recipe

Prepare yogurt

In a medium bowl, whisk the Greek yogurt with 1 tsp fine sea salt and 1 tablespoon fresh lemon juice until smooth and evenly seasoned.

Strain

Line a fine-mesh sieve or strainer with a double layer of cheesecloth (or a clean kitchen towel) and set it over a bowl to catch whey. Spoon the seasoned yogurt into the lined sieve and fold the cloth over the top. Place in the refrigerator and allow to drain for 12–24 hours depending on desired thickness — 12 hours yields a thick dip, 24 hours gives very dense labneh (similar to cream cheese). Occasionally press gently to encourage whey to drain.

Finish

When the labneh has reached the desired thickness, transfer it to a serving bowl. Stir gently to smooth, taste and adjust seasoning with a pinch more salt or a few drops of lemon if needed. Create a shallow well in the center and drizzle with 2 tablespoons extra-virgin olive oil and sprinkle with 1 teaspoon za'atar if using.

Roast peppers

Preheat the oven to 230°C (450°F) (or use a broiler). Place the whole red bell peppers on a baking tray lined with foil. Roast for 20–30 minutes, turning occasionally, until skins are blistered and blackened in spots.

Steam and peel

Transfer the hot peppers to a bowl and cover tightly with cling film or a lid for 10–15 minutes to steam; this loosens the skins. When cool enough to handle, peel away and discard the skins, remove cores and seeds, and slice the peppers into 1/2-inch strips.

Prepare chillies

Trim the stems from the fresh red chillies, halve lengthwise if you want less heat and remove seeds (optional), then slice into thin strips or leave whole for more visual heat. Keep the garlic thinly sliced from the ingredients list.

Confit

In a medium sauté pan over low heat, add 3 tablespoons extra-virgin olive oil. Add the sliced garlic and cook gently for 1–2 minutes until fragrant but not browned. Add the roasted pepper strips and sliced chillies to the pan. Sprinkle 1 teaspoon sugar, 1 teaspoon salt, and 1/2 tsp freshly cracked black pepper over the vegetables. Stir to coat, then add 1 tablespoon white wine or sherry vinegar. Cook very gently over low heat, partially covered, for 10–15 minutes, stirring occasionally until the peppers are tender and glossy and flavours have melded. Taste and adjust seasoning.

Cool

Remove from heat and allow the confit to cool slightly. Spoon a few tablespoons of the olive oil from the confit into the labneh well when serving for added flavour and shine.

Warm flatbreads briefly in a dry skillet over medium heat for 30–60 seconds per side or wrap in foil and heat in a low oven. Spoon the chilled labneh onto a shallow serving plate and use the back of a spoon to make a shallow well in the center. Spoon the warm (or room-temperature) confit sweet peppers and chillies over part of the labneh, letting some oil pool in the well. Drizzle an extra 1 tablespoon of olive oil over the top, scatter microgreens or chopped parsley if using, and serve immediately with warm flatbread for spreading.