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Labneh

Eggs & dairy · Yoghurt & cultured

Labneh

Levantine strained yogurt cheese: thick, tangy and spreadable, served with olive oil and za'atar.

Also called: labne, lebni

A kind of yogurt

3 recipes with it

Photo: Omernos, via Wikimedia Commons (public-domain)

What it is

Labneh is salted yogurt strained until it reaches the consistency of soft cream cheese. It is thicker and saltier than Greek yogurt and tangier than cream cheese. Drier labneh can be rolled into balls and stored under olive oil.

How it’s used

  • Spread on a plate with olive oil and za'atar for mezze
  • Filling for flatbread and manakish
  • Base for dips with herbs or garlic
  • Balls preserved in olive oil
  • In place of cream cheese on toast and bagels

Characteristics

Taste
Tangy, salty and creamy.
Texture
Thick and spreadable; balls are firm.
When cooked
Usually eaten cold; it softens but tends to split if cooked hard.
Sold as
fermented
Cooking uses
Usually eaten raw

Storage

Refrigerated. Keep covered in the fridge; balls kept submerged in oil last longer. Discard if mould appears.

Diet, allergens and safety

Contains Milk.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains milk (allergen).

Nutrition per 100 g

Energy
97 kcal
Protein
9 g
Carbohydrate
3.98 g
Fat
5 g
Fibre
0 g
Sugars
4 g

USDA FoodData Central: Yogurt, Greek, plain, whole milk (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Greek yogurt — Strain overnight in the fridge with a pinch of salt to make labneh.
  • Cream cheese — Loosen with a little yogurt or lemon juice for tang.

Related ingredients

Recipes with labneh

More yoghurt & cultured