labneh

Pickled onions and labneh lend brightness to this brussels sprouts dish that’s full of flavors and textures, making it a show-stopping addition to the Thanksgiving table. (But why limit yourself there?) This recipe calls for date syrup, available at Middle Eastern grocery stores or online, or pekmez, a type of molasses made from grapes (and sometimes other fruit) used in Turkish cooking. If you can’t find either, use the same amount of maple syrup or honey. Some of the fruity and woody flavors will be missing, but these substitutes will provide much-needed sweetness to the rest of the dish.

Brussels Sprouts With Pickled Shallots and Labneh

apple cider vinegar

sugar

black pepper

fine sea salt

shallot,

brussels sprouts

extra-virgin olive oil,

salt

garlic clove,

date syrup

Make the pickled shallots: In a small jar or bowl, mix the vinegar, sugar, black pepper and salt. Stir until the sugar and salt are completely dissolved. Add the shallots and cover the jar with a lid or plastic wrap. Let sit for 30 minutes at room temperature.

Prepare the brussels sprouts: Heat the oven to 400 degrees. Trim the brussels sprouts, discarding any stalks or damaged leaves. Halve the sprouts lengthwise, and toss with 2 tablespoons oil. Season with salt to taste and 1 teaspoon black pepper. Spread them out in a single layer on a rimmed baking sheet or roasting pan. Roast for 22 to 30 minutes, until golden brown, slightly charred in some spots and a little crispy.

As brussels sprouts cook, prepare the labneh: In a medium bowl, mix the labneh with the garlic and black pepper, then taste and season with salt.

Spread the labneh on a serving dish or plate, and spoon the sprouts over. Drain and discard the liquid from the pickled shallots, and place them on top of the sprouts. Drizzle with the date syrup and 1 to 2 tablespoons olive oil. Serve immediately.

In this very high-brow version of ranch dressing, adapted from "Nothing Fancy" by Alison Roman (Clarkson Potter, 2019), scalliony chile oil gets sizzled with cilantro stems (or chives) and swirled into thick, lemony labneh. If you can find green garlic, which tends to be hyperseasonal, use that or even ramps in place of the scallions. Serve with raw vegetables for dipping, as a spread with crackers or flatbread, or alongside roasted lamb or vegetables.

Labneh Dip With Sizzled Scallions And Chile

olive oil

scallions

red-pepper flakes

cilantro

Flaky sea salt

labneh, full-fat Greek yogurt or sour cream

lemon juice

Labneh Dip With Sizzled Scallions and Chile

Heat the olive oil, scallions, red-pepper flakes and cilantro in a small pot over medium-low heat. Cook, swirling occasionally, until the scallions and red-pepper flakes start to visually and audibly sizzle and frizzle and turn the oil a bright, fiery orange. Remove from the heat, and let cool enough to taste without burning your mouth, then season with salt and pepper.

Combine the labneh and lemon juice in a medium bowl, and season with salt and pepper. Spoon into a bowl and swirl in the sizzled scallion mixture. Top with extra cilantro, if you like.

Socca is street food in Nice, in the South of France. This Los Angeles version, served at the restaurant Sqirl, makes it a meal by adding shredded vegetables to the chickpea pancake and tops it with greens and creamy labneh. This recipe calls for carrots, winter squash (Sqirl generally uses kabocha) or zucchini — pick one and proceed. Add a fried egg on top to make it heartier, if you'd like.

Shredded Vegetable Socca

carrots

cumin seeds

coriander seeds

fennel seeds

eggs

garlic,

oregano

mint

chickpea flour

Black pepper

ground cinnamon (use only with winter squash)

ground ginger (use with squash)

unsalted butter, more as needed

yogurt

spicy salad greens

Toss grated vegetable with big pinches of salt. Put it in a fine-mesh sieve and let drain, squeezing every so often so that the vegetable releases its water, for at least 15 minutes.

Meanwhile, combine cumin, coriander and fennel seeds in a dry skillet over medium-low heat. Toast the spices, shaking the pan often, until fragrant but not burned, about 3 minutes. Using a mortar and pestle or a spice grinder, grind toasted spices to a powder.

Whisk the eggs in a large bowl. Add drained vegetable, along with garlic, oregano, mint, cilantro, chickpea flour and toasted spices. Season with 1/2 teaspoon salt and a few grinds of black pepper, and mix well. If you are using winter squash, stir in cinnamon and  ginger. (The pancake batter can be made up to 2 days ahead and stored, covered, in the fridge.)

Melt butter in a large skillet, preferably cast iron, over medium heat. Spoon in two 1/2 cupfuls of the pancake batter. Use the back of your spoon or a spatula to flatten each to 1/2-inch thick. Cook, rotating the skillet  for even browning, until pancakes are nicely browned, about 4 minutes. Flip, then cook the second side for another few minutes. Transfer pancakes to a plate. Repeat to make 2 more pancakes, adding butter to the skillet if needed.

Season labneh or yogurt with salt to taste. Just before serving, toss greens with lemon juice, oil and  salt and pepper. Top each pancake with a  dollop of labneh or  yogurt and a tangle of greens.

Easy Homemade Labneh Recipe. Labneh is Middle Eastern yogurt cheese. A little tangy and super creamy. Takes only a couple steps to make with this easy recipe.

Homemade Labneh Recipe (How to Make Labneh)

oz whole milk yogurt

Early Harvest Extra Virgin Olive Oil

Za'atar spice herbs

pita bread

Pour the yogurt into a large bowl. Stir in salt.

Line another large bowl with a linen or muslin towel (or several layers of cheesecloth.) Pour the yogurt mixture into the towel. Pick up the edges of the towel and tie at the top. Hang from a kitchen sink faucet to drain for 24 to 48 hours. (Alternatively, set a large sieve, lined with linen towel over a deep bowl. Add the yogurt mixture. Cover gently with the overhang of the linen towel, or another linen towel. Set aside on the counter, or in the fridge, to drain for 24-48 hours)

To serve, spread labneh in a bowl and top with extra virgin olive oil, za'atar spice (or chopped fresh herbs like mint or parsley). Add warm pita and fresh veggies for dipping. Enjoy!

I  wonder is Labneh the same thing as kefir? I have the kefir grains at home and drink the kefir milk and cook with the kefir milk as well.  I would love to make my own kefir cheese. I buy it at the store but prefer making at home. Can you send me a recipe if possible.Thanks for your reply.

I have my labneh rolled into balls and in the refrigerator, waiting to be added to some olive oil. I want to flavor them, and have seen some recipes where they are flavored before being put in the oil and some after. I would like to try before, but does the extra ingredients cause them to go bad more quickly? Also, if flavored before could I do a few different flavors, such as some rolled in za’atar and some in a different seasoning, and put them in the same jar of oil, or would that just muddle the flavors together? Thank you for your help!

Delicious alternative to cream cheese!!!
Simple and basic

Suzy, the labneh is the most amazing spread and yet so easy to make. I did find  goats milk yogurt at the health food store . And I now start my day with pita bread with labneh with Za’atar and strong cup of black coffee.

Reynoldo

https://content.jwplatform.com/videos/7UmfoTx6.mp4

How to Make Labneh Middle Eastern Yogurt Cheese. Homemade Labneh Recipe.

How to Make Labneh 

Labneh is a soft Middle Eastern cheese made from strained yogurt. It&#x27;s surprisingly easy to make, and it&#x27;s really versatile. Serve it as a dip with good-quality olive oil and za&#x27;atar, or add it to salads, pizzas, sandwiches, and more!

Labneh

whole milk Greek yogurt

sea salt

Extra-virgin olive oil (for drizzling)

Za'atar, crushed pistachios, lemon zest, and/or red pepper flakes

mint leaves

Crisp veggies, pita, or crackers

In a small bowl, mix together the yogurt and salt.

Scoop the mixture onto a layer of cheesecloth (or 2 layers, depending on the thickness of your yogurt). Bring the edges of the cheesecloth together, tie it around a wooden spoon, and place the spoon across the top of a medium bowl so that the labneh hangs in the center but does not touch the bottom of the bowl. Chill overnight.

Remove the labneh from the cheese cloth. Transfer to bowl and serve as a spread with desired toppings and veggies, pita, or crackers for dipping. It can also be dolloped, like soft goat cheese, onto salads, pizza, or flatbread.

“Simple ingredients made super special” could not be more true of these lemon possets, which are well worth the effort for their perfect combination of creamy, tart, sweet and crispy. A posset is a quintessential British dessert and has a similar consistency to that of a custard or pudding, but acid (lemon juice in this case) is used to set the base as opposed to egg yolks or cornstarch. There are a number of shortcuts you could take, including using store-bought labneh or replacing it with an equal amount of thick-set créme fraîche. You can also use store-bought meringues, crushing them lightly to sprinkle on top. The burnt lemon powder is an added bonus and a great way to use up lemon peel that you may have otherwise discarded. You can use this powder in a number of inventive ways, including sprinkling it over hummus or some roasted vegetables for added depth. If you are making your own labneh, be sure to start the day before.

Lemon-Labneh Possets With Meringue and Burnt Lemon Powder

Greek yogurt

lemon (from 1 to 2 lemons)

granulated sugar

heavy cream (double cream)

labneh (homemade or store-bought)

egg eggs

cream of tartar

unwaxed (or well-scrubbed) lemons

Make the labneh: Add yogurt and salt to a bowl and mix well to combine. Line a medium sieve with a piece of cheesecloth or a clean tea towel with plenty of overhang. Add yogurt, and pull the overhang up and over the yogurt to encase it. Set the sieve over a bowl and place a weight on top. (A couple of cans — or tins — will do.) Refrigerate for 24 to 48 hours. When ready, discard the liquid collected and store the labneh in a sealed container in the refrigerator for up to 3 days. (You should have about 9 ounces/250 grams of labneh.) If using store-bought labneh, skip this step.

Measure out a scant 1/2 cup (about 7 ounces/200 grams) of labneh for the possets, and reserve the rest for breakfast or to spread onto toast.

Prepare the possets: Combine lemon zest, juice and sugar in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Set aside once the sugar has dissolved. In a separate medium saucepan, heat heavy cream (double cream) over medium until it just gently starts to bubble, 7 to 10 minutes. Off the heat, pour all the cream into the lemon mixture and whisk until combined, then whisk in labneh until smooth. Strain mixture through a fine-mesh sieve set over a jug with a spout. Divide mixture across 8 glasses. Refrigerate for at least 4 hours, or overnight if you’re getting ahead.

Prepare the meringue: Heat oven to 350 degrees Fahrenheit/180 degrees Celsius. Spread sugar onto a baking sheet (baking tray) and heat for 10 minutes, until very hot but not melted at all. A couple of minutes before it’s ready, add egg whites and cream of tartar to a stand mixer fitted with the whisk attachment (or alternatively, use an electric hand mixer), and beat on medium until frothy, about 1 minute. Remove sugar from oven and turn down the temperature to 250 degrees Fahrenheit/120 degrees Celsius. Turn mixer speed to low and slowly stream in the warm sugar until it’s all incorporated. Turn the speed back up to high, and beat until glossy and stiff peaks form, another 5 to 6 minutes. Line a large (roughly 16-by-12-inch/40-by-30-centimeter) baking sheet (baking tray) with parchment paper and use a spatula to thinly spread the mixture onto the lined tray, so it’s about 14 by 10 inches/35 by 25 centimeters. Bake for 80 to 90 minutes, until completely dried out. Set aside to cool, about 30 minutes, then roughly break apart into random shards.

Prepare the burnt lemon powder: Turn oven up to 450 degrees Fahrenheit/240 degrees Celsius. Use a small, sharp knife to cut the peel off the lemons in long strips. (Don’t worry if you get some of the pith.) You want about 1 ounce/30 grams in total. Transfer strips to a small, parchment-lined baking sheet (baking tray). Bake for 12 to 15 minutes, until completely dry and almost burned. (They’ll shrivel significantly.) Transfer to a pestle and mortar to finely grind, then pass through a sieve, to catch any large pieces. (Discard these.) You should be left with about 1 1/2 teaspoons.

Segment the lemons: Using the small, sharp knife, trim off any excess peel, then cut between the membranes to release the segments. Roughly chop each segment into 2 to 3 pieces. (Use them all if you like things a little sharp, or keep any extra in the fridge for a vinaigrette or salsa verde.)

To serve, top possets with lemon segments, a sprinkling of burnt lemon powder and a few meringue shards, serving any extra meringue to dip alongside.

Inspired by the meat-free Mondays and the ongoing guilt of not eating enough vegetables, these meat-free 'meatballs' are an easy way to bring more greens into lunches.

No-meat broccolini balls

broccolini,

rocket leaves

marjoram, leaves picked

psyllium husk (from supermarkets)

(120 grams) oat bran

onion, finely chopped

garlic cloves, finely chopped

goat’s feta

lemon

zucchini, shredded lengthways

Labneh, Mountain Bread

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

In this simple, homey weeknight dinner, boneless chicken thighs are tossed with garlic, herbs and red-pepper flakes, then roasted along with lemon wedges in the pan. As the lemons brown, their acids mellow, becoming softer and sweeter. When squeezed over the chicken for serving, they offer a rounded tang that’s complemented by dollops of cucumber-flecked yogurt and chopped fresh mint. The combination of cucumbers and yogurt is a classic across many cultures, from Indian <a href="https://cooking.nytimes.com/recipes/1015024-cucumber-raita">raita</a> to Persian <a href="https://cooking.nytimes.com/recipes/1020213-mast-o-khiar-persian-cucumber-and-herb-yogurt">mast-o khiar</a> to Greek <a href="https://cooking.nytimes.com/recipes/1016438-tzatziki">tzatziki</a> and beyond. For this recipe, be sure to use thick Greek-style or other strained yogurt (such as labneh) or substitute sour cream. Thinner yogurt will make the sauce runny. Serve this over rice or with flatbread to catch the juices and the cucumber yogurt.

Roasted Chicken Thighs With Garlicky Cucumber Yogurt

chicken thighs

Salt and black pepper

garlic cloves,

thyme

flakes,

extra-virgin olive oil, plus more as needed

lemon,

grated seedless cucumber,

Heat oven to 425 degrees. Season chicken generously with the salt and pepper. In a large bowl, combine 3 of the grated garlic cloves, thyme or oregano, red-pepper flakes and olive oil. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.)

Arrange chicken and lemons on a sheet pan in a single layer. Drizzle with a little more oil and roast until chicken is cooked through, 27 to 35 minutes. If you’d like more color on your chicken, run the pan under the broiler for 1 to 2 minutes until chicken is lightly charred in places.

As the chicken roasts, stir together yogurt, grated cucumber and remaining minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.

To serve, squeeze roasted lemon wedges all over chicken, and sprinkle with mint and more red-pepper flakes, if you like. Serve chicken accompanied by cucumber-yogurt sauce and a drizzle of olive oil over everything.

We can't think of a better large-format meat. A leg of lamb is fatty and flavorful, and its size makes it hard to overcook. You’re making a decadent and generous roast, so there’s no crime in using canned artichokes.

Lamb with Artichokes

leg of lamb

Tbsp. black pepper,

artichoke

½ bunch oregano, plus leaves

dry white wine

mint leaves, divided

red radishes

Tbsp. white wine vinegar

sesame seeds

Aioli, labneh,

Sumac, a tart, citrusy spice generally sold

We can't think of a better large-format meat. A leg of lamb is fatty and flavorful, and its size makes it hard to overcook. Since you’re making a decadent and generous roast, so there’s no crime in using canned artichokes.

Bon Appétit

Place a rack in middle of oven; preheat to 275°. If lamb is tied or trussed, remove any twine or netting. Sprinkle lamb all over with 3 Tbsp. sumac, 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt, and 1 Tbsp. pepper.

Reroll lamb so the fattier side is on top (it doesn’t have to be tight; you can just close it back up like a book). Using 3–4 pieces of kitchen twine, tie lamb in 2" intervals to close. Place bottom halves of both garlic heads, cut side up, in the center of a 13x9" baking dish and set lamb, fat side up, on top (the garlic acts as a makeshift, better-tasting wire rack). Scatter cloves from remaining top halves of garlic heads around lamb, then tuck artichokes and sprigs from ½ bunch oregano around. Pour in wine and oil; season vegetables with salt and pepper. Roast lamb and artichokes until a thermometer inserted into the thickest part of lamb registers 135° for medium-rare, 2–2½ hours.

Remove lamb and artichokes from oven and increase temperature to 500° (taking the lamb out while the oven heats up prevents the meat from overcooking).Once oven temperature is at 500°, slide baking dish back into oven and roast until fat on lamb is golden brown and artichokes are sizzling and starting to crisp around the edges, 10–12 minutes. Carefully transfer lamb to a cutting board and let rest at least 20 minutes.

Meanwhile, scatter half of mint leaves over artichokes and toss well to coat. Toss radishes, shallot, and vinegar in a small bowl to combine; season radish salad with salt and pepper.

Thinly slice lamb and arrange on a platter or serve directly on cutting board and spoon some of the artichoke mixture and any pan juices over. Scatter sesame seeds, oregano leaves, more sumac, and remaining mint on top.

Spoon some aioli into a bowl and serve lamb with radish salad, aioli, and remaining artichoke mixture alongside.

Do Ahead: Lamb and artichokes can be roasted 3 hours ahead. Let sit at room temperature. Reheat artichokes just before serving.

If there's anything better than a beautifully cooked steak, we don't want to know about it.

Recipe by chef Paul Baker of the Botanic Gardens Restaurant.

Grilled Mayura Station wagyu

1kg flank steak

(80 milliliters) extra virgin olive oil

garlic clove, thinly sliced

tsp each cumin and caraway seeds

tbs honey

(280 grams) thick Greek-style yoghurt

tbs sumac

telegraph cucumber, thinly sliced

mint, leaves picked

tbs extra virgin olive oil

This impressive vegetarian dish is not only tasty but also light on the washing up, which is always a good thing!

One-bowl vegetarian kibbeh with vine leaves

allspice

tsp coriander

tsp sweet paprika

eggplants,

(100 grams) pine nuts

haloumi, grated

red onion, thinly sliced

tbs red wine vinegar

Pomegranate seeds, marinated labneh and baby parsley leaves, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

Adapted from Stacy Adimando’s Piatti.
Scale this recipe up as needed. I find a half cup of lentils feeds two of us and leaves us with a teensy bit of leftovers. One cup of lentils would feed 4 people comfortably.
Labneh or burrata or Greek yogurt: The original recipe calls for burrata, which of course is delicious. I am loving using labneh here, but if you can't find it, you could use this lemony Greek yogurt spread: 1 cup Greek yogurt + 1 tablespoon fresh lemon juice + 1/2 teaspoon kosher salt — this is how I've been making it most recently as I haven't been able to get my hands on labneh. 
You could also use homemade ricotta, or even goat cheese whipped with some milk to thin to a spreadable consistency.

Addictive Black Lentils with Spinach 

black lentils (or French green lentils)

kosher salt

onion, thinly sliced

white balsamic vinegar

baby spinach

flaky sea salt,

Place the lentils in a small pot and cover with water by at least an inch. Add a teaspoon of kosher salt. Bring to a simmer. Simmer till done. Times will vary considerably. My black lentils have been cooking consistently in about 23-25 minutes. If you are using French Green lentils, they&#8217;ll likely need a little more time. Taste before draining them. 

Meanwhile, in a large skillet, heat the oil over high heat. Add the onions and a pinch of salt. Stir. Cover the pan and immediately turn the heat to low. I like to cook the onions super slowly for the entire time the lentils are cooking. Open the lid to check on the onions periodically, allowing any water trapped in the lid to drip back into the pan.

When the lentils are done, remove the lid from the onion pan and turn heat to medium. Add the vinegar and cook until it reduces and becomes almost syrupy. Add the lentils and stir to combine. Add the spinach and a pinch of salt, then turn off the heat. Leave the spinach alone for a minute or two, then use tongs or a large spoon to incorporate the leaves into the lentils. Taste. Adjust with sea salt as needed or a splash more vinegar if necessary.

To serve, smear some labneh across a plate. Spoon the warm spinach and lentils over top. Alternatively, if using burrata, break up the ball of burrata and drop spoonfuls of the creamy cheese over top. Or, if you are making the lemony yogurt sauce, stir together the yogurt, lemon, and 1/2 teaspoon salt until smooth; then smear that over a serving platter, before topping it with the spinach and lentils. 

I made this tonight and it was as simple and delicious as it sounded.  I doubled the onions because I can never have too many.  I also used French green lentils, red balsamic, and chard, because that’s what I had on hand.  For the creamy base, being a vegan, I used tofu Tofutti  cream cheese mixed with Forager plain yogurt.  Added a baguette with olive oil for a meal on a plate...yum!!!  Thank you for your fabulous, accessible recipes,

Delicious! I used green lentils and offered a choice of creamy goat cheese or valbreso French feta ( because that was what  was in my fridge)   My family loved it!! Thank you again for another inspiring recipe! 

this has become one of my go to recipes.  I can make the lentils a day or two in advance if needed and then throw it together easily when I come home from work. I like to saute the onions without the lid on and let them carmelize a bit before adding the white balsamic vinegar (another gamechanger).  thanks for another great recipe!

Great dish!  Wonderful mixture of flavors....and easy! Perfect for a Sunday lunch. 

Simple, excellent and nutritious. Black lentils might be my favorite now. I used ricotta because that's what I had and yum! Only disappointed that my toddler didn't love it (think reduced vinegar was the deal breaker). Will make it again and take her portion out pre-vinegar reduction. Served 2 adults for dinner with a tiny bit leftover, exactly as you wrote in the recipe!

Using what I had, I served the lentil, spinach and dressing over hummus. My new favorite lunch!

We had this for dinner last night and it was a huge hit!  The black lentils were delicious, and the whole was greater than the sum of its very humble parts.  I didn't have white balsamic vinegar but will definitely be on the lookout for it if I can ever go in a grocery store again.  I used a mix of regular balsamic and some sherry vinegar, because that's what I had, and it was still fantastic.  I had just made fresh yogurt in my IP, so I used that with the lemon juice and salt for the smear.  I can't even tell you how much I loved it!  We had enough left over that I'm looking forward to eating it for lunch with a slice of bread from your book.  Thanks for this very versatile and satisfying -- and EASY -- recipe!

Love lentils and spinach so trying this recipe a no-brainer. I used what I had on hand: fresh spinach, vidalia onion, French lentils discovered in back of pantry. I suspect their age contributed to needing longer cooking time (about +12 min to recipe). I topped off all with smoked Gouda pieces. Yum. 
A bonus for me is the technique for caramelizing onions---easy. Will make all again---with suggested cheese and more of everything. So far I'm hitting a 100% satisfaction with Alexandra's recipes.  So glad I found this site.

Made this tonight and it was so good!  I subbed steamed lentils from Trader Joe’s as that’s all I had on hand.  Such an easy and tasty meal to put together!

Easy and delicious!!! I will commit this to memory and make it again. Only problem....no leftovers!!

This was SO good. I delayed making this for awhile because I worried that it’s simplicity would be boring. So not the case. This is going into the regular rotation. So easy to make and so delicious. I added sliced homemade lamb merquez sausage, but it would have been good even without it. 

This is beyond delicious. I am so in love with this dish, I’ll be making my second batch tomorrow. I only let my hubby have a taste. Lol. I substituted the white balsamic vinegar with rice vinegar, and loved it. Thank you so much for this recipe. This will be in our weekly rotation. 

This was so easy, and surprisingly delicious! My husband is always looking for meat...even he liked it! Definitely a keeper!

Late to commenting on this but i make this at least once a week.  they are, as advertised, addictive.  thank you for another great recipe

really enjoyed this dish! used a combo of red balsamic and white wine vinegar in lieu of white balsamic and came out great!

This was wonderful! I’m so glad I found this recipe. I’m also grateful for the comments because I wondered how to modify based on what was in my cupboard. I used green lentils, a red onion, and regular balsamic. These lentils are so flavorful! I actually used them as the protein in a bowl with brown rice and roasted cauliflower. I’m vegan, so I made a lemon garlic tahini sauce instead of the labneh, and the whole thing together made me hum with happiness. Bonus points for being far easier than I had imagined. Will be making this many times over, I’m sure. Thank you!

I made this for lunch today! Delicious! I didn't have a non-dairy yogourt so I ate it without the labneh…It was DELICIOUS on its own! Thanks for sharing!

I made this tonight using silverbeet instead of spinach and red balsamic vinegar, absolutely delicious! So easy too, thank you for this recipe.

Top 22 labneh recipes from across the web

The most viewed labneh recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Brussels Sprouts With Pickled Shall...

Labneh Dip With Sizzled Scallions A...

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Labneh

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No-meat broccolini balls

Roasted Chicken Thighs With Garlick...

Lamb with Artichokes

Grilled Mayura Station wagyu

One-bowl vegetarian kibbeh with vin...

Addictive Black Lentils with Spinac...

Easy Homemade Labneh Recipe

Fried Egg Tacos with Spicy Jam

Creamy, Lemony Pasta

Roasted spiced carrots & labneh

Spiced carrot cake with labneh icin...

Labneh In Herb Oil

Labneh

tabouleh met komkommer, munt en mun...

Homemade Labneh

Za'atar Labneh with Crispy Garlic

Top 22 labneh recipes from across the web

The most viewed labneh recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brussels Sprouts With Pickled Shall...

Labneh Dip With Sizzled Scallions A...

Shredded Vegetable Socca

Homemade Labneh Recipe (How to Make...

Labneh

Lemon-Labneh Possets With Meringue ...

No-meat broccolini balls

Roasted Chicken Thighs With Garlick...

Lamb with Artichokes

Grilled Mayura Station wagyu

One-bowl vegetarian kibbeh with vin...

Addictive Black Lentils with Spinac...

Easy Homemade Labneh Recipe

Fried Egg Tacos with Spicy Jam

Creamy, Lemony Pasta

Roasted spiced carrots & labneh

Spiced carrot cake with labneh icin...

Labneh In Herb Oil

Labneh

tabouleh met komkommer, munt en mun...

Homemade Labneh

Za'atar Labneh with Crispy Garlic

The most viewed labneh recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine