Labneh / Cucumber Bites Recipe

Prepare yogurt for straining

Line a fine-mesh sieve or colander with a double layer of cheesecloth or a clean thin kitchen towel. Set the sieve over a large bowl so drained whey will collect beneath. Place the 2 cups of Greek yogurt into the lined sieve.

Mix 1 tsp salt and 1 tsp lemon juice into the yogurt (and 1 minced garlic clove if using) before placing it in the sieve to ensure even seasoning as it strains.

Gather the cloth edges over the yogurt, tie or secure with a string or clip, and refrigerate for 6–24 hours depending on desired thickness: about 6–8 hours for thick spreadable labneh, 12–24 hours for a firmer cheese. Discard or reserve the strained whey for soups or smoothies.

When strained to desired consistency, transfer labneh to a bowl, fluff with a spoon, and adjust seasoning with a pinch of sea salt and pepper if needed. Drizzle 1–2 tbs extra-virgin olive oil over top and stir slightly to incorporate a little into the labneh, reserving some for finishing the bites.

Prepare cucumbers: Wash and dry cucumbers. Cut off the ends and slice into rounds about 1/3 inch (8 mm) thick. Thicker slices will hold more topping; thinner will be lighter.

If you prefer less moisture and firmer bites, lightly salt the cucumber rounds and place them on paper towels for 10 minutes, then blot excess moisture with another paper towel.

Assemble the herb-labneh: Gently fold 2 tbs finely chopped dill and 1 tbs chopped mint into about 1 1/2 cups of the prepared labneh (reserve ~1/2 cup for additional dollops or other uses). Taste and adjust seasoning with a pinch of salt and pepper.

Pipe or spoon: Transfer herbed labneh to a small piping bag (or use a zip-top bag with the corner snipped) and pipe a small mound onto each cucumber round, or use a teaspoon to place a neat dollop (~1 tablespoon) on each slice.

Garnish: Sprinkle each labneh-topped cucumber with a small pinch of everything bagel seasoning (or za'atar/sumac mixture) and a light dusting of smoked paprika if using. Scatter toasted pine nuts (or chopped walnuts) over the top and finish with a tiny drizzle (about 1/2 tsp total divided) of extra-virgin olive oil over all the bites.

Final seasoning: Finish with a tiny grind of black pepper and, if desired, a final very light sprinkle of sea salt to taste. Arrange bites on a platter and serve immediately, or chill up to 1 hour before serving.

Storage: Store leftover labneh in an airtight container in the refrigerator for up to 5 days. Assembled cucumber bites are best eaten within 2–3 hours to avoid sogginess; store components separately if making ahead.