Homemade Labneh

written by Sneha Modi 14th May 2019

A creamy, tangy Middle eastern yoghurt 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, naan, man’oushe, pita, kibbeh, almost over everything.

Photography by Kaniz Sheikh


  • 200 gms Greek Yoghurt
  • 1 tsp zaatar
  • 2 tbsp of olive oil
  • Marinated Olives


  1. Garnish the Greek yoghurt with olive oil, zaatar & olives.
  2. Add some garlic, salt & lemon to make it a more garlicky dip.

You may also like

Leave a Comment