Labneh 2 Ways

Labneh 2 Ways

I truly have a relationship with labneh and this is me taking it to the next level! Summer season is my favorite produce season. Eating tomatoes and peaches raw is the best way to enjoy there natural fresh and juicy flavors. I combined my two favorite things into easy summer dishes.

You can make this when a friend is coming over to nibble on, as a quick snack or lunch! To bring the savory labneh to the next level you can add some prosciutto or sopressata for that extra salty meaty bite. For the sweet labneh you can shave some chocolate, or drizzle some nut butter or chocolate hazelnut spread to add a richer chocolate bite.

Look up times to your local farmers market and make the best of summer’s finest produce. Enjoy it while it lasts!

Total Time: 15 minutes
Makes: 2 servings



  • 1 cup labneh

  • 2-3 tomatoes, preferably ripe from farmer’s market

  • 1 cucumber, sliced in circles

  • 1 tbsp za’atar

  • 4-5 marinated olives, chopped in lengthwise

  • Drizzle of olive oil


  • 1 cup labneh

  • 1 peach, sliced in chunks

  • 1 dark plum, sliced in chunks

  • 1 apricot, sliced in chunks

  • a few raspberries and blackberries

  • Drizzle of honey & granola


  1. Spread labneh on a platter.

  2. For savory, arrange all the ingredients on labneh-spread platter. Finish it with a drizzle of olive oil.

  3. For sweet, arrange all the ingredients on labneh-spread platter. Finish it with a drizzle of honey and granola.

Garlic-y Labneh (Labneh bi Toum)

Labneh bi Toum

Labneh: a creamy, tangy Middle Eastern yogurt strained until extra thick. It’s sort of a cross between whipped cream cheese and sour cream—but better. Lebanese people eat labneh with chips, chicken, kibbeh, fries. I shared my love of laBneh and how I used to watch my grandma making it in the kitchen, growing up on Food52. Hope you fall in love with labneh as much as I do.


Total Time: 24 hrs
Makes: 1 pint


  • 2 pounds non-fat Greek yogurt

  • 2 garlic cloves, grated or finely chopped

  • 1 lemon, juiced

  • 2 tsp kosher salt

  • Extra-virgin olive oil

  • Dried mint (optional)


  1. Line a large strainer with cheesecloth, and set into a large bowl.

  2. In a large bowl mix the yogurt, garlic, lemon juice, and salt, until fully incorporated.

  3. Place the yogurt mixture in the cheesecloth, and cover it by bringing the edges of the cloth towards the middle. Let drain in the fridge for 24 hours.

  4. After 24 hours, squeeze any excess liquid and place into an airtight container, or serve immediately, garnished with olive oil and dried mint, alongside warm pita and olives.