Labneh, a traditional Mediterranean appetizer of thick yogurt topped with spices, will open your eyes to a whole new use for Greek yogurt in a savory way
I will be the first to admit that I love snacking. I love cheese and crackers, I love potato chips, and most of all I love any type of dip. That’s what makes Greek and Middle Eastern cuisine one of my favorites; it’s all about little plates known as mezze, dishes such as salads or dips that get served before the meal or with drinks. Hummus and baba ganoush are of course some of the most popular of these mezze, but a lesser known and equally if not more delicious dip has become my current favorite: labneh.
Labneh may sound fancy or exotic, but it’s nothing more than Greek yogurt that’s been strained until it’s the consistency of a thick spread, almost like cheese. It’s then topped with salt, olive oil, and herbs, and ready for spreading on a warm and steamy pita. The traditional topping for labneh is za’atar spice, a savory Mediterranean blend traditionally made up of herbs, sesame seeds, and cumin. You can buy this spice in the store, try making your own with a simple recipe, or instead top your labneh with fresh herbs. I happen to have za’atar spice as well as fresh parsley and dill on hand, which lend a brightness and extra savory note to the tangy yogurt.
If you’re anything like me, you love Greek yogurt for its thick, rich consistency and slightly tangy flavor, but have only ever really had it topped with honey and fruit or granola. Labneh opened my eyes to a whole new world of uses for Greek yogurt beyond it’s use in breakfast, with the addition of savory toppings that play super well with the yogurt’s tang. This dip makes a perfect light lunch, first course, or party appetizer, and will bring a fresh Mediterranean flare to any meal.
- 12 oz greek yogurt
- salt
- olive oil
- spices or herbs of choice, such as za’atar, oregano, fresh parsley or dill
- pita, for serving
- Using cheese cloth set into a strainer with a bowl underneath, drain greek yogurt in refrigerator for 12-24 hours. Stir in salt and top labneh with spices or herbs. Serve with pita for dipping.
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