Labneh with Za’atar and Olive Oil (Levantine Breakfast)

Labneh is what happens when you strain plain yogurt until nearly all the liquid is gone and what is left behind is something between yogurt and soft cheese, tangy, thick enough to hold a spoon standing up, and endlessly useful. It sits comfortably next to the ful medames and shakshuka already on the site as part of a proper Levantine breakfast spread, and unlike either of those, it takes about ten minutes of actual work; the rest is just time in the fridge.

On weekend mornings I put out a whole breakfast board: labneh in a shallow bowl with a well pressed into the center for olive oil and a heavy dusting of za’atar, warm pita, sliced cucumber and tomato, maybe some olives if we have them. Sofia has started making her own sweet version with honey and walnuts instead, which is not traditional but is not wrong either, and Max the dog sits directly underneath her chair the entire time, fully aware that yogurt sometimes gets dropped.

The only real trick to labneh is patience: give the yogurt a full day to strain properly and you get a spreadable, cheese-like texture instead of something that is just thick yogurt with extra steps.

Labneh Recipe

Prep time: 10 minutes (plus 24 hours straining) · Cook time: 0 minutes · Total: 24 hours, mostly inactive · Servings: 6 · Calories: ~110 per serving

Ingredients

• 4 cups full-fat plain yogurt (regular or Greek)
• 1 teaspoon salt
• 2 to 3 tablespoons extra virgin olive oil, plus more for serving
• 1 to 2 tablespoons za’atar
• Warm pita bread, for serving
• Sliced cucumber, tomato and olives, optional, for serving

Instructions

1. Stir the salt into the yogurt until fully combined.
2. Line a fine-mesh sieve with a few layers of cheesecloth (or a clean, thin dish towel) and set it over a bowl deep enough to catch the liquid without touching the bottom of the sieve.
3. Pour in the salted yogurt, fold the cloth loosely over the top, and refrigerate for 24 hours, checking occasionally and discarding the liquid whey that collects below.
4. Once thick and spreadable, transfer the labneh to a serving bowl or roll into small balls for storing in olive oil.
5. To serve, spread the labneh onto a plate, press a shallow well into the center, and fill it with olive oil. Dust generously with za’atar.
6. Serve with warm pita and, if you like, sliced cucumber, tomato and olives alongside.

Recipe Notes

• Za’atar is available at most Middle Eastern grocery stores or online; in a pinch, mix dried thyme, toasted sesame seeds and a little sumac for a reasonable homemade version.
• The longer you strain it, within reason, the thicker it gets; 24 hours gives a good spreadable consistency, and up to 48 hours gets you closer to a soft cheese.
• Do not discard the strained whey. It is great whisked into smoothies or used in place of some of the liquid in bread dough.
• Stored submerged in olive oil in a sealed container, labneh keeps in the fridge for up to 2 weeks.