Labneh (LEB-neigh) – chances are you’ve seen the word plastered over hipster menus and all over Instagram for the past few years. Nothing more than strained yoghurt, it’s a bit of wonder how Labneh came to be such a culinary celebrity. Of course it is utterly delicious as most Middle Eastern foods are; thick, creamy and tangy, its texture is similar to cream cheese and can be used in place of it.
Don’t bother buying Labneh as it carries its own hipster-tax so is often extortionately overpriced, make your own instead for a fraction of the price and effort of trying to find it in the shops. Labneh is as versatile as cream cheese; spread it on toast with a layer of tangy cherry on top, roll it into balls and marinate it in jars of olive oil and herbs or serve it simply as I do here, in a bowl with a healthy glut of olive oil, herbs, spices and a pile of flatbread on the side.
I use and strain my own homemade Kefir to make Labneh in order to amp up the probiotic content. Use full fat natural yoghurt, not Greek yoghurt as an alternative if you haven’t got Kefir to have/ have no idea what Kefir is.
Serve with the most popular recipe on this website, my two ingredient flatbread – perfect as Labneh scooping devices!