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Let me introduce you to the world of hung curd dip which will taste as cheesy as you like it. It is such an easy dip to be made at any point in time. Labneh is a well known dip during mezze in Middle East, but I decided to add some Feta to it and make it creamier and cheesier. Ofcourse you can skip the feta part too if you just like yoghurt.

Labneh is my absolute guilty pleasure. If I have a bowl of it kept before me, I might just whip it all in one go. And you would feel the same if you give this recipe a try. I topped this dip with some pomegranate pearls and pistachio for extra crunch.

Cheese and yogurt are made in the villages of Lebanon from the milk of goats or cows. Labneh is a very thick, creamy yogurt obtained by draining the everyday yogurt through cheesecloth. This combination of village cheese and labneh is creamy and slightly sour, though if using Greek-style yogurt, it will be less sour. Sprinkled with za’atar, it is popular as a dip for crudités or toasted flat bread.



Here’s the recipe for you. Let me know below in the comments if you give it a try.

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Happy Cooking!

Print Recipe
Labneh Yum
  1. Add the Yoghurt to a cheese cloth and put that under a sieve or colander. This will allow all the excess whey protein to be discarded. You can keep it this way for atleast 2 hours or overnight is good too in the refrigerator. The liquid whey protein can be later added to curries or soups not don't throw it away.
  2. After 2 hours or overnight, add the garlic cloves along with the feta, lemon juice to a blender. Add this to the strained yoghurt. This brings an extra thickness to the labneh. Add dried mint and za'atar along with olive oil and give it all a good mix.
  3. Enjoy this dip with lavash or pita or as a sandwich spread. Top with up with pomegranate peals and pistachio for extra crunch.
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