What Is Labneh and How to Use It

“What is labneh?” That’s a question I heard a lot when I served the creamy white spread at a party recently. I responded that it’s a dairy product similar to yogurt with roots in Mediterranean and Middle Eastern cuisine. People nodded appreciatively, took another bite, and then another. Because the most important thing to know about labneh is that it’s delicious—thick, luscious, and tangy. 

In addition to it being a new party staple in my house, I’m also seeing labneh featured in more cookbooks and on more restaurant menus, often as a savory dip with veggies or crackers. Reflecting on the popularity of Mediterranean food in the United States, labneh’s newfound mainstream popularity isn’t really a surprise. To find out more about what labneh is, how it’s traditionally eaten, and how we can all incorporate it into our daily meals, I spoke with a couple of experts who have been enjoying labneh since childhood.

What Is Labneh?

Labneh is a thick, creamy strained yogurt that has been eaten for centuries around the Mediterranean region, says Karim Khalil, who moved to the United States from Lebanon in 2020 and launched the labneh brand Yaza three years later. “It’s basically strained Greek yogurt with added salt. This results in a thicker, creamier texture compared to Greek yogurt, and a savory, more tangy taste.” Texture-wise, I think of it as somewhere in between Greek yogurt and cream cheese. 

Like plain yogurt, labneh contains no added preservatives or sugars. It’s also protein- and probiotic-rich, so good for gut health. “It’s a great way to level up the nutrition on your favorite dishes and recipes,” says Khalil. 

How Is Labneh Traditionally Enjoyed?

Labneh is a staple at the Lebanese table, says Samaya Boueri Ziade, chef and owner of Sawa, a Lebanese restaurant in Brooklyn, New York. “It’s incredibly versatile and can be enjoyed in many different ways, including with a mix of za’atar and olive oil, alongside olives, with fresh mint, cucumber, and tomatoes—really with anything.” She adds that it’s also often rolled into pita or another flatbread and notes that when she was a child, it was often the centerpiece of a quick and easy light dinner. “Growing up, labneh sandwiches were in everyone’s lunch box,” Khalil adds.

How to Make Labneh at Home

If you can’t find labneh at your local grocery store, cheese shop, or Middle Eastern market, Boueri Ziade says it’s quite easy to make at home. Start by spooning plain yogurt into cheesecloth that has been folded a couple of times and placed in a sieve over a bowl. “Add a bit of salt, and let it sit in the fridge for a few hours to overnight, depending on the yogurt you use and the consistency you prefer.” The bowl will catch the protein-rich whey that drains from the yogurt. You can use the whey in smoothies or to replace other liquids in baked goods.

How to Use Labneh

At my party where people asked about labneh, I had served it as a dip, spread into a bowl, drizzled with olive oil, and sprinkled with za’atar, a classic way to offer it with crackers or crudités. But, that’s really just the tip of the iceberg. “Labneh can be used as an ingredient in salad dressings, marinades, pasta dishes, or on top of rice bowls,” Khalil suggests. I love the idea of adding it to salad dressings; just whisk a tablespoon or two into a vinaigrette. Or, for a creamy dressing, thin it with milk or buttermilk and add a handful of chopped fresh herbs and salt to taste.

Boueri Ziade enjoys labneh in the morning. “For breakfast, I like to pair it with olive oil and seed crackers. I also enjoy it with eggs and za’atar.” For a sweet breakfast, she’ll eat it with honey and fruit, like one might serve yogurt. It’s also great as a creamy base for roasted vegetables or meats. “At Sawa, we mix labneh with toum, a garlic spread, and serve it with lamb chops and kafta,” Boueri Ziade says. 

However you serve it, if labneh is new to you, I encourage you to give it a try. It’s hard to run out of uses for it, and at the very least, it will be a hit at your next party.