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Updated: May 4, 2021

One of my all time favourite dishes, labneh is a strained yogurt enjoyed in the Middle East. When I was younger and came to visit my grandparents there was always a muslin cloth dangling from the kitchen tap which looked strangely like an udder. Turns out this is the way to make the best labneh! Eat it on toasted sourdough bread with a drizzle of the best olive oil you can find and some good za'atar.


800g Greek Yoghurt (2% or 5% fat)

1 tsp Sea Salt

Olive Oil (for storage)

Muslin or Kitchen Towel

To Serve (optional)


Sumac Mint Leaves

How to:

Lay some muslin cloth over a sieve (set on top of a bowl or a sink). If you are using kitchen paper take at least 5-6 sheets and lay them in the sieve.

Mix the salt into the yogurt and pour the mixture into the muslin cloth or kitchen paper.

Wrap the muslin cloth/ kitchen paper around the yogurt and leave it to hang for 24-48 hours.

After this, it should become a thick and creamy paste with a sour taste. The thickness will depend on how long you strain it for.

Serve with olive oil and sprinkle zaatar, sumac or mint on top.

Tip: We used to make the most delicious labneh sandwiches on thin pita bread with green olives, mint, cherry tomatoes and cucumber,


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