Name: Garlic Labneh with Pine Nuts, Herbs, and Sumac Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 500 g thick Greek yoghurt; 1 tsp flakey salt; 1 garlic clove; 1/2 lemon (juiced); 2 tbsp olive oil; Toasted pine nuts; Chopped parsley; Extra virgin olive oil, for drizzle; Sumac (optional)

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Introduction

Garlic Labneh is a creamy, tangy Middle Eastern yogurt cheese infused with fresh garlic and bright lemon. It’s a simple yet flavorful dip or spread perfect for snacks, appetizers, or adding a fresh touch to your meals.

A round white plate with a yellow and green patterned rim holds a creamy white spread swirled smoothly in two thick layers forming a circular base. On top of the cream, golden toasted pine nuts are scattered unevenly, adding small pops of light brown. Bright green chopped herbs are sprinkled mainly on one side, adding a fresh look. A drizzle of rich golden olive oil pools in the middle and around the edges, shining against the smooth cream. The plate sits on a white marbled texture with a bunch of fresh green parsley resting nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g thick Greek yoghurt
1 tsp flakey salt
1 garlic clove
1/2 lemon (juiced)
2 tbsp olive oil
Toasted pine nuts
Chopped parsley
Extra virgin olive oil (for serving)
Sumac (optional)

Instructions

Step 1: Line a fine mesh sieve with cheesecloth or thick kitchen roll and place it over a bowl. Pour the yoghurt and a good pinch of flakey salt into the lined sieve. Use a spoon to gently press and move the yoghurt to release excess liquid. Continue for 10-15 minutes until the yoghurt thickens significantly.
Step 2: Transfer the thickened yoghurt to a bowl. Finely grate the garlic clove into it, add the lemon juice and olive oil. Stir well and taste, adjusting seasoning if needed.
Step 3: Spread the garlic labneh onto a serving plate. Top with toasted pine nuts, chopped parsley, a drizzle of extra virgin olive oil, and sprinkle with sumac if you like for an extra zing.

Tips & Variations

Use full-fat Greek yoghurt for the creamiest, richest labneh.
If you don’t have cheesecloth, multiple layers of kitchen paper work well to strain the yoghurt.
Try adding finely chopped fresh herbs like mint or dill for a different flavor twist.
For a milder garlic flavor, roast the garlic before grating it into the labneh.
Sumac adds a lovely tangy note but can be omitted if unavailable.

Storage

Store leftover garlic labneh in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving again. It’s best enjoyed fresh but will keep its flavor well chilled. Reheating is not recommended; serve cold or at room temperature.

How to Serve

A white ceramic plate with a yellow and green pattern holds a neatly spread layer of thick, creamy white yogurt or labneh, swirled in a circular motion. The surface is drizzled with golden olive oil pooling slightly in the center and sprinkled with toasted pine nuts scattered mainly in the middle. Finely chopped green herbs, likely parsley, are generously sprinkled over the yogurt along with a dusting of dark red spice, possibly sumac. The plate sits on a white marbled texture surface with fresh green parsley leaves partially visible in the top left corner of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is labneh?

Labneh is a Middle Eastern strained yogurt cheese with a thick, creamy texture and tangy flavor. It is commonly used as a spread or dip and can be flavored with herbs, spices, or garlic.

Can I make labneh without Greek yoghurt?

Yes, you can use regular plain yogurt, but Greek yoghurt works best because it’s already thick. If using regular yogurt, strain it longer to achieve the thicker consistency of labneh.