Labneh

Labneh is one of those versatile Food Finds that I restock every time I’m close to running out; I’m almost never without a few containers of this lush and tangy yogurt spread, and once you start using labneh in your kitchen, you may find yourself doing the same.

Flavourful, creamy, and with just the right amount of tangy richness, labneh is a strained cultured yogurt common in various Middle Eastern cuisines. Slightly richer than standard greek yogurt, but not as rich as sour cream, and with a tang level closest to cream cheese, labneh is a remarkable ingredient that can be used in so many ways. From savoury to sweet, as a standalone ingredient or as a component of a larger dish, labneh has a luscious texture and nuanced flavour that outshines greek yogurt. 

Labneh is usually thick enough that it can be spread like cream cheese, but not so thick that it can’t be dolloped or scooped as well. Unlike greek yogurt, labneh is made with salt, so it has a subtle flavourful salinity while still making a lovely companion to sweet flavours; truly a well rounded dairy product if you ask me! 

While it is certainly possible to make labneh at home by draining the whey out of full fat dairy yogurt, I find the prepared variety so delicious that I have not yet been tempted to make it myself. Labneh, or labne, is also the name used to describe a dip or spread made with labneh, enriched with olive oil and herbs; as a great place to start using labneh, try my Simple Herbed Labneh.

Where to find Labneh

Packaged labneh is increasingly available in mainstream supermarkets, and is a mainstay in shops that feature Turkish, Iranian, Lebanese, and other Middle Eastern ingredients. While there are multiple varieties and brands available throughout my home city of Toronto, my favourite and most readily available version is a Turkish variety that I stock up on regularly.

How to use Labneh

In our household we use labneh in many ways, usually straight out of the tub as a creamy addition to many different types of foods from different cuisines. Many places where you could use cream cheese, sour cream, greek yogurt, or yogurt are excellent spots to start trying labneh instead!

Enjoy labneh as the main ingredient of my Simple Herbed Labneh, which you can whip up in moments to accompany my Sheet Pan Spiced Roasted Vegetables with Spinach and Basil and Tangy White Beans with Tomato and Lime or make up a batch of Potato, Corn, and Green Bean Salad with Feta Cream and Herbs which features a quick feta, labneh, and lemon cream.

You can also try labneh:

• As a dollop on top of pancakes and crepes alongside maple syrup or fruit jam
• Thickly spread under avocado and herbs for a decadent avocado toast
• Mixed with herbs and olive oil as a dip 
• As an accompaniment to roasted vegetables and tangy white beans
• Scooped on top of a fruit pie or crumble
• As part of a fruit and nut breakfast parfait
• Dolloped into Smoky Herbed Split Pea Soup or on top of Simple Garlic Tomatoes
• Mounded onto a plate, simply garnished with olive oil and za’atar or nigella for dipping pita and veggies
• Scooped into balls that are rolled in dried spices or fresh herbs as part of an appetizer or meze spread

Whichever way you use labneh, it's sure to become a delicious and versatile addition to your refrigerator staples.