Labneh Recipe

Name: Open Sesame Lebanese Grills Labneh Recipe
Cook time: 24 h
Total time: 24 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 4 cups full-fat plain yogurt; 1 tsp fine sea salt; 2 cloves garlic cloves, minced; 2 tbsp fresh mint leaves, finely chopped; 3 tbsp extra-virgin olive oil; 1 tsp lemon juice; 1 tsp ground black pepper; 0.25 tsp chili flakes (optional); 2 tbsp olive oil (for drizzling); 1 tsp dried mint (or extra fresh mint); 0.5 tsp sumac (optional); 6 pieces toasted pita bread, cut into wedges

Inspired by Open Sesame Lebanese Grill

Time24h

Serves4

Dried Yogurt Mixed Garlic And Mint Served With Pita Bread

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Ingredients

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Labneh (strained yogurt)

4 cups full-fat plain yogurt

1 tsp fine sea salt

Garlic-mint topping

2 cloves Garlic cloves, minced

2 tbsp fresh mint leaves, finely chopped

3 tbsp extra-virgin olive oil

1 tsp ReaLemon lemon juice

1 tsp ground black pepper

1/4 tsp chili flakes (optional)

Assembly & garnish

2 tbsp olive oil (for drizzling)

1 tsp dried mint (or extra fresh mint)

1/2 tsp sumac (optional)

6 pieces toasted pita bread, cut into wedges

Method

Labneh (strained yogurt)

Prepare yogurt

In a large bowl, whisk the 4 cups of full-fat plain yogurt with 1 tsp fine sea salt until smooth. Salt helps draw moisture and seasons the labneh.

Line a fine-mesh strainer (or colander) with a double layer of cheesecloth or a clean, thin kitchen towel. Place the strainer over a bowl to catch whey, ensuring the bottom of the cloth doesn’t touch the collected liquid.

Spoon the salted yogurt into the prepared cloth-lined strainer and smooth the top. Gather the cloth edges and tie or secure with a clip so the yogurt is enclosed but airflow can occur.

Refrigerate the suspended strainer over the bowl for 12–24 hours, depending on desired thickness: ~12 hours yields thick yogurt; 18–24 hours yields a spreadable, cream-cheese-like labneh. If whey collects in the bowl, discard or reserve for baking or smoothies.

When strained to your liking, transfer the labneh to a bowl and break up with a spatula. Taste and adjust salt if needed (add up to another 1/4 tsp if desired).

Garlic-mint topping

Combine the minced 2 garlic cloves, 2 tbsp finely chopped fresh mint, 3 tbsp extra-virgin olive oil, 1 tsp lemon juice, 1 tsp ground black pepper, and 1/4 tsp chili flakes (if using) in a small bowl.

Stir well and let sit for 5–10 minutes to mellow the raw garlic and allow flavors to marry. Taste and adjust seasoning — add a pinch more salt only if the labneh wasn’t salted enough earlier.

Assembly & garnish

Transfer the strained labneh to a shallow serving plate. Use the back of a spoon to spread it into a circular well in the center (leaving a rim).

Spoon the garlic-mint mixture into the central well and drizzle 2 tbsp additional olive oil over the entire spread so it pools in the center and glosses the rim.

Sprinkle 1 tsp dried mint (or extra fresh chopped mint) and 1/2 tsp sumac over the labneh for color and bright acidity. Add a light crack of fresh black pepper if desired.

Serve immediately with 6 pieces of toasted pita wedges for scooping. Labneh will keep covered in the refrigerator for up to 5 days; bring to room temperature before serving again and stir gently to restore creaminess.