Labneh Recipe

Strain yogurt

Line a fine-mesh sieve or colander with double layers of cheesecloth or a lint-free kitchen towel. Place it over a bowl so the yogurt can drain without touching the bottom. Pour the plain whole-milk yogurt into the lined sieve, stir in 1/2 teaspoon kosher salt and the lemon juice, then fold the cloth over the yogurt. Cover and refrigerate for 12–24 hours to remove excess whey and thicken to a creamy, spreadable consistency. (12–24 hours yields thick labneh; 8–10 hours gives a looser result.)

After draining, transfer the strained labneh to a bowl and stir in 1 1/2 tablespoons olive oil and the remaining 1/4 teaspoon kosher salt. Taste and adjust seasoning if needed. Keep chilled until ready to plate.

Preheat the oven to 425°F (220°C). Toss the green tomatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them cut-side up (or whole if small) on a rimmed baking sheet lined with parchment.

Roast in the preheated oven for 20–25 minutes, until the tomatoes are softened, lightly charred at the edges and have concentrated flavor. Remove from oven and let cool slightly. Roughly chop or coarsely mash the roasted tomatoes and set aside to cool to room temperature before assembling.

While the tomatoes roast or after the labneh has drained for several hours, prepare the garlic. In a small heavy-bottomed saucepan or skillet, add 1/2 cup neutral oil and heat over medium-low. Add the thinly sliced garlic in a single layer. Maintain a gentle sizzle — the oil should be hot but not smoking. Stir occasionally and monitor carefully so the garlic turns golden brown and crisp, about 3–5 minutes depending on thickness.

When the garlic reaches a light golden color, immediately remove the garlic with a slotted spoon to a plate lined with paper towels to drain. Sprinkle with 1/4 teaspoon salt while still hot. Reserve the garlic-flavored oil for drizzling if desired (let it cool slightly before transferring).

Spoon the chilled labneh onto a shallow serving plate, spreading it into an even disk with a small well in the center for toppings.

Scatter the roasted green tomatoes over the top of the labneh, leaving some exposed for visual contrast. Drizzle 1 tablespoon extra virgin olive oil over the labneh and tomatoes, and optionally sprinkle the lemon zest and chopped parsley or dill.

Top with the crisp fried garlic slices and, if you saved the garlic-infused oil, drizzle 1–2 teaspoons over the finished dish for extra flavor. Serve immediately with bread on the side.