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Garlic Labneh

Labneh is so good, once you try it you won't go back. If you haven't tried it before, I highly recommend you do. It's even better as garlic labneh, of course.
Prep Time20 minutes
Total Time20 minutes
Course: Side Dishes
Cuisine: Middle Eastern
Servings: 4 servings
Author: Margie

Ingredients

  • 500 g thick Greek yoghurt
  • 1 tsp Flakey salt
  • 1 garlic clove
  • 1/2 lemon juiced
  • 2 tbsp olive oil

For the toppings:

  • Toasted pine nuts
  • Chopped parsley
  • Extra virgin olive oil
  • Sumac optional

Instructions

  • For a quick labneh, lay cheesecloth or some thick kitchen roll in a fine mesh sieve. Set the sieve over a bowl. Pour the yoghurt and a good pinch of salt into the cheesecloth in the sieve then use a spoon to move the yoghurt around and gently press into the sieve to remove the water. Keep doing this for around 10-15 minutes until it's thickened and it has released a lot of liquid.
  • Once thickened, add to a bowl. Finely grate the garlic into the labneh and add a squeeze of lemon juice and the olive oil. Taste and season.
  • Spread onto a plate then top with pine nuts, herbs and more olive oil. I also sprinkled some sumac on top!

Notes

If you can find labneh already strained and ready, use that and mix in the flavourings.