Labneh – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Jordan Servings: Serves 4
Jordan Servings: Serves 4Labneh is a creamy, tangy spread originating from the heart of the Middle East, specifically from Jordan. This delightful spread is a staple in Jordanian cuisine, often found in breakfast, mezzes, and alongside breads like pita. Labneh is made by straining yogurt, resulting in a thick, cream cheese-like texture that captures the essence of the Mediterranean diet—fresh, simple, and utterly delicious.
Ingredients
- Whole milk yogurt – 4 cups / 960 g
- Salt – 1 tsp / 5 g
- Olive oil – for drizzling
- Dried mint – 1 tsp / 1 g
- Za’atar (optional) – 1 tsp / 2 g
Instructions
- Line a sieve with cheesecloth and place it over a bowl.
- Mix yogurt with salt and pour it into the cheesecloth.
- Tie the ends of the cheesecloth to form a bundle and suspend over the bowl for 24-48 hours in the refrigerator to strain.
- After straining, scoop the labneh into a bowl and drizzle with olive oil, sprinkle with dried mint and za’atar.
- Serve with warm pita or fresh vegetables.
Substitutions
- Whole milk yogurt -> Greek yogurt
- Olive oil -> Avocado oil
- Dried mint -> Fresh mint
Enhancements in the Next Evolution
- Add a squeeze of lemon juice for extra tang.
- Incorporate minced garlic for a sharp flavor.
- Experiment with different herbs, such as dill or oregano.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
