Labneh (Jordanian)

Labneh is yogurt strained until it turns thick, tangy, and spreadable — the essential Jordanian breakfast that appears at every table with olive oil, za’atar, and fresh bread. It is made by the batch and kept in jars, sometimes rolled into balls and preserved in olive oil. The process is almost embarrassingly simple, and the result tastes like something far more complicated.

Thick, tangy, and made for olive oil

Strained overnight, the yogurt becomes dense and creamy with a clean, bright tang, and a generous pour of good olive oil mellows and enriches it. A dusting of za’atar and a few olives turn it into a complete breakfast spread. It is wonderful on manakish, tucked into sandwiches, or simply eaten with a spoon and warm bread. Make a big batch — it keeps for a week in the fridge and improves every meal it touches. Spread it thick on warm pita with a few mint leaves and a crack of black pepper for the perfect bite.

Craving more? Explore all Jordanian Kitchen recipes.

Part of the Middle Eastern pantry tradition — see the full guide to 20 essential Middle Eastern pantry ingredients.

Jordanian recipes →