Ed and I love Middle Eastern food. Recognizing that it encompasses many different countries and cuisines, we enjoy trying different restaurants because they all prepare things a bit differently.
One of our favorites is Damas Mediterranean in Exton, Pennsylvania (for my local friends, it is in the same shopping center as Produce Junction). Their food is made with a lot of pride and is excellent plus everyone is very nice. We don’t do a lot of takeout but it’s become part of our routine for me to stop by to pick up dinner after getting my hair cut. The last time we got dinner, I decided to try a new side and that’s when I discovered labneh.
Labneh has been made in Lebanon for centuries but you will also find it in other Middle Eastern cuisines. It is prepared by straining salted whole milk yogurt (cow, sheep or goat) for a minimum of 12 hours and up to 48 hours so the whey drains. The longer it drains, the more firm it will get. The result is something spreadable like cream cheese and tangy like sour cream. It’s often called ‘yogurt cheese’ or ‘Lebanese cheese.’
You may be wondering if Greek yogurt and labneh are the same. While they are both yogurt that has been strained, they are not the same. Labneh has been strained much longer than Greek yogurt which results in a different consistency and taste. You should only use regular yogurt to make labneh as Greek yogurt will not drain properly. It’s also recommended to use whole milk and not 2%, 1% or nonfat. Since the yogurt is the main ingredient, focus on finding the best quality that you can or make it yourself (one of my dad’s favorite food hobbies).
As much as I love mozzarella and burrata, I was looking for a healthier way to serve some of the first tomatoes of the summer season (thank you to B & H Organic Produce at Growing Roots Farmers Market in Malvern, Pennsylvania) and basil from my herb garden. Labneh was the perfect canvas for this simple summer side dish. Beyond the yogurt and salt, the quantities for the tomatoes and basil are suggestions.
You can dress labneh with almost anything from herbs to nuts to olives to fruit or any combination to make a great dip or side dish. You can also use it as spread (like cream cheese) on bread or bagels. It’s easy to make and have on hand.
| Labneh with Tomatoes and Basil | Print |
- 24 to 32 ounces whole milk (cow, sheep, goat) plain yogurt (not Greek) (see Notes)
- ½ to ¾ teaspoon Kosher salt
- 3 teaspoons (or to taste) flavorful extra virgin olive oil (divided)
- 24 to 30 cherry or grape tomatoes, cut in half
- 10 to 12 fresh basil leaves, thinly sliced (chiffonade-style)
- Flaky sea salt (such as Maldon) for sprinkling
- Mix yogurt and salt in a bowl.
- Line a small colander with enough cheesecloth that it overhangs the sides.
- Place the colander in a bowl large enough to catch the liquid.
- Transfer the yogurt and salt mixture to the colander and fold the cheesecloth over the top.
- Place a heavy weight over the covered yogurt mixture such as a jar or can.
- Place in the refrigerator for at least 12 hours and up to 48 hours.
- You may want to discard the liquid a few times as it drains.
- The remaining yogurt should lose at least half of its volume and be very smooth and creamy, like cream cheese.
- The labneh will keep in the refrigerator in an airtight jar or container with a thin layer of olive oil on top of it (about 1 teaspoon) for up to 5 days.
- Spread labneh in a shallow bowl.
- Drizzle a small amount of olive oil over the labneh.
- Top with cherry tomatoes and sprinkle with basil.
- Drizzle more olive oil on top and sprinkle with flaky sea salt.
* For 24 ounces, use ½ teaspoon Kosher salt and for 32 ounces, use ¾ teaspoon Kosher salt.
* Beyond the yogurt and salt, the quantities are suggestions.
Source: Adapted from Yotam Ottolenghi’s Masterclass
What a great idea! I never thought to use it as a burrata substitute. I will have to try it this week. (I might cheat and buy the labneh 😁)
Genevieve – Ha! As long as I’ve inspired you, that works for me!
Can’t wait to try this!!
Murfee – Thank you for your kind words!