Labneh is simply yogurt that has been strained until it turns into a thick, spreadable cheese, and it anchors nearly every Israeli breakfast and mezze spread. It has been made across the Middle East for centuries, born of the need to preserve milk in a hot climate. Strained overnight in a cloth, it becomes creamy, tangy, and rich enough to stand up to a generous pour of olive oil.
The soft cheese that holds the mezze together
A spoonful of labneh is dense and velvety, with a bright, milky tang that pairs with everything from za’atar to honey. Swirled onto a plate and drizzled with olive oil, it turns a simple breakfast into a feast, especially with warm pita and fresh vegetables around it. The longer it drains, the firmer and more cream-cheese-like it becomes, so you can shape it into balls and pickle them in oil. Keep the drained whey — it is gold for baking and marinades.
Craving more? Explore all Israeli Kitchen recipes.
This dish is built from Middle Eastern pantry staples — explore all 20 in our guide to 20 essential Middle Eastern pantry ingredients.
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