Labaneh Recipe

Place peeled garlic cloves in a small saucepan or ovenproof dish. Add the neutral oil and olive oil so the garlic is mostly submerged. Add coarse salt.

Gently poach the garlic over the lowest heat on the stovetop (or in a 250°F / 120°C oven) until the cloves are very soft and spreadable, 35–45 minutes. Do not let the oil boil — it should shimmer gently.

Remove from heat and let cool in the oil. Transfer the garlic and oil to a small jar. You will use several cloves and some flavored oil for the labaneh; reserve the rest for other uses. (Makes ~8 cloves; use 4 cloves for the recipe.)

In a medium bowl, combine the sheep yogurt and cow yogurt until smooth and uniform in texture.

Add the fine sea salt and the lemon juice; stir to incorporate. Taste and adjust salt if needed.

Line a fine-mesh strainer with two layers of cheesecloth or a clean nut-milk bag and set it over a bowl to catch whey. Pour the yogurt mixture into the lined strainer.

Tie the corners of the cheesecloth (or secure the bag) and hang or leave the strainer in the refrigerator so whey can drip. Chill and drain for 12–24 hours for a thick, spreadable labaneh. For a slightly softer consistency, drain 6–8 hours; for very thick, drain 24 hours.

After draining, transfer the labaneh (strained yogurt) to a bowl and fold gently to a creamy consistency.

Mix in 4 of the confit garlic cloves, mashing them into the labaneh with a fork so small garlic pieces are distributed evenly. Stir in 1 tablespoon of the confit oil to add gloss and flavor. Taste and adjust lemon or salt if desired.

Grate the ripe tomato over a small sieve or bowl using the coarse side of a box grater; press lightly so juices separate. Discard seeds and excess watery pulp, keeping the concentrated grated flesh (about 2–3 tablespoons).

Transfer the labaneh to a shallow serving bowl and use the back of a spoon to create a shallow well in the center.

Drizzle the extra-virgin olive oil around and into the well (about 2 tablespoons). Sprinkle the za'atar evenly over the top (about 2 tablespoons), then scatter the grated tomato over the labaneh and into the well.

Crumble or pull the remaining 4 confit garlic cloves into small pieces and scatter over the top for bursts of sweet garlic. Add freshly ground black pepper to taste and, if using, scatter chopped parsley and mint leaves for brightness.

Serve immediately with warm pita or flatbread for spreading. Leftover labaneh can be stored in an airtight container in the refrigerator for up to 5 days; keep confit garlic submerged in its oil and refrigerate up to 2 weeks.