Labneh With Garlic Recipe
Home-made Yogurt with mashed Garlic
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Strain the Yogurt
Place a fine mesh sieve over a bowl and line it with a clean cheesecloth or coffee filter. Pour the plain yogurt into the lined sieve and let it drain in the refrigerator for at least 12 hours or overnight, until it reaches a thick, cream cheese-like consistency.
- 2
Prepare the Garlic
While the yogurt is draining, peel the garlic cloves and mash them using a mortar and pestle or a garlic press. If you prefer a milder garlic flavor, you can roast the garlic cloves in the oven at 400°F (200°C) for about 20 minutes before mashing.
- 3
Serving
- 4
Plate the Labneh
Transfer the labneh mixture to a serving dish and use the back of a spoon to create a shallow well in the center.
- 5
Drizzle with Olive Oil
Drizzle the olive oil over the labneh, allowing it to pool in the well you created.
- 6
Garnish
If desired, sprinkle fresh chopped herbs on top for added flavor and garnish.
- 7
Serve
Serve the labneh with fresh pita bread, vegetables, or as part of a mezze platter. Enjoy!
