Certain dishes are omnipresent in every household in Lebanon. Labneh is one of them; one must always have some in the fridge. Whether you’re just a bit peckish and need a snack, or you want to add to your mezze selection, labneh is just great! I love having it on some freshly baked saj bread (a type of flat bread) with olives, tomatoes, fresh mint leaves and a drizzle of olive oil. A big mug of sweetened black tea on the side and you have a perfect breakfast! Besides the basic recipe, I’ve included some options for garnish (which can also be mixed with the labneh itself) and the variations thereof are countless; so go ahead and create your own labneh dish!

500 gr Greek or Turkish yoghurt
2 teaspoons salt
2 tablespoons extra virgin olive oil (Lebanese or Palestinian, if possible)


  1. Mix the salt with the yoghurt.
  2. Line a sieve or a colander with a linen towel (a tea towel will do) and place over a deep bowl. Pour the yoghurt in to the cloth, fold in the edges and put in the fridge for 24 hours.
  3. Scoop out the labneh, mix it well and spread it onto a serving dish.
  4. Top with the olive oil and serve with some Lebanese flat bread.

Garnish and mixtures, to be mixed either with the olive oil (as a granish) or the labneh itself


  • 4 teaspoons Lebanese zaatar mix
  • 1 tablespoon cucumber in small pieces


  • 10 black Kalamata olives
  • 5-6 leaves fresh mint


  • 4 cherry tomatoes, finely chopped
  • 1 small shallot, finely chopped
  • 1 teaspoon fresh oregano leaves, finely chopped


  • 1 garlic clove, crushed in a mortar
  • 1 teaspoon dried mint