From Noam’s kitchen
Creamy Labneh, Three Ways
Appetizer · Vegetarian · 30 minutes (plus straining)
The easiest Middle Eastern spread you need to know. Labneh is yogurt strained to remove excess whey, resulting in a thicker, creamier texture rich in protein, calcium, and probiotics. Traditionally served with olive oil and za’atar — here are two more topping ideas.
Ingredients
- Homemade Labneh
- 1 container whole-milk yogurt (it will reduce to half)
- 1 tsp sea salt
- Olive oil, for drizzling
- Za’atar, for serving
- —
- Option 1: Roasted Grapes
- 1 cup seedless grapes
- 1 tbsp olive oil
- Flaky salt
- —
- Option 2: Roasted Tomatoes with Garlic & Sage
- 1 cup cherry or heirloom tomatoes, sliced
- 2 garlic cloves, sliced
- A few sage leaves
- 1½ tbsp olive oil
- Salt & pepper
Method
- Line a sieve with cheesecloth and set over a bowl. Mix the yogurt with salt and spoon into the cloth.
- Tie the ends and let strain in the fridge for 4–12 hours, depending on desired thickness.
- Spoon onto a plate and swirl with the back of a spoon. Drizzle with olive oil and sprinkle with za’atar.
- Grapes: place grapes in a pan, pour olive oil on top, add salt. Roast at 425°F (220°C) until blistered and slightly charred, about 15–20 minutes. Spoon over labneh, drizzle with olive oil, and finish with za’atar, flaky salt, and pomegranate seeds.
- Tomatoes: arrange tomatoes, garlic, and sage on a baking sheet. Drizzle generously with olive oil, season with salt and pepper. Roast at 425°F (220°C) for 20–25 minutes, until caramelized and the sage is crisp. Spoon over labneh, drizzle with olive oil, and top with za’atar.
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