Discover the richness of Middle Eastern cuisine with these 18 delectable labneh recipes. Labneh, a type of yogurt cheese, is a staple in many Mediterranean and Middle Eastern dishes, adding a tangy and creamy texture to both sweet and savory meals. In this article, we’ll explore the versatility of labneh by combining it with an array of flavors, from traditional za’atar and olive oil to more innovative pairings like roasted garlic and beetroot.
From breakfast bowls to snacks, dips, and sandwiches, our recipes will inspire you to experiment with this versatile ingredient. Whether you’re a fan of sweet treats or savory delights, we have a labneh recipe that’s sure to satisfy your cravings…
Labneh with Za’atar and Olive Oil
This classic Mediterranean appetizer combines creamy labneh cheese, earthy za’atar, and rich olive oil to create a simple yet flavorful snack.
Ingredients:
• 1 block of labneh cheese (or Greek yogurt as a substitute)
• 2 tablespoons of za’atar
• 1/4 cup of extra-virgin olive oil
• Salt, to taste
Instructions:
1. Cut the labneh into small cubes or spread it evenly on a serving plate.
2. Sprinkle the za’atar evenly over the cheese, making sure to cover the entire surface.
3. Drizzle the olive oil over the za’atar in a zigzag pattern, allowing it to pool slightly around the cheese.
4. Season with salt to taste.
5. Serve immediately, garnished with fresh herbs or pita bread if desired.
Cooking Time: 0 minutes (ready to serve)
Labneh Stuffed Dates with Pistachios
Elevate your snack game with this easy-to-make recipe that combines the natural sweetness of dates with the creamy tanginess of labneh cheese, all wrapped up in a crunchy pistachio package.
Ingredients:
– 12 pitted Medjool dates
– 1/2 cup labneh cheese (or Greek yogurt)
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped pistachios
– Salt to taste
Instructions:
1. Cut the dates in half lengthwise and remove the pits.
2. In a small bowl, mix together the labneh cheese and parsley until well combined.
3. Stuff each date half with about 1 tablespoon of the labneh mixture.
4. Top each stuffed date with a sprinkle of chopped pistachios.
5. Serve immediately, or store in an airtight container for up to 2 hours.
Cooking Time: None! This recipe is ready in just a few minutes.
Labneh and Herb Dip with Pita Chips
This creamy dip is a staple of Middle Eastern cuisine, made with yogurt cheese (labneh), fresh herbs, and a hint of garlic. Serve it with crunchy pita chips for a satisfying snack.
Ingredients:
– 1 cup labneh
– 1/4 cup chopped fresh parsley
– 2 tablespoons chopped fresh dill
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Pita chips (homemade or store-bought)
Instructions:
1. In a bowl, mix together labneh, parsley, dill, lemon juice, and garlic until smooth.
2. Season with salt and pepper to taste.
3. Serve the dip chilled, accompanied by pita chips.
Cooking Time: 5 minutes (prep time only)
Enjoy your delicious Labneh and Herb Dip with Pita Chips!
Labneh Breakfast Bowl with Honey and Nuts
Start your day with a creamy and nutritious breakfast bowl featuring labneh, honey, and crunchy nuts. This sweet and satisfying dish is perfect for a quick morning meal or a healthy snack.
Ingredients:
– 1 cup labneh
– 2 tbsp honey
– 1/4 cup chopped almonds
– 1/4 cup chopped walnuts
– Pinch of salt
Instructions:
1. In a small bowl, mix together the labneh and honey until smooth.
2. Spoon the labneh mixture into a serving bowl.
3. Top with chopped nuts and sprinkle with a pinch of salt.
4. Serve immediately and enjoy!
Cooking Time: 5 minutes
Labneh and Avocado Toast with Chili Flakes
This recipe combines the creamy richness of labneh cheese with the freshness of avocado, all on top of crunchy toast. A sprinkle of chili flakes adds a spicy kick to elevate this simple yet satisfying snack.
Ingredients:
– 1 cup labneh cheese
– 1 ripe avocado, mashed
– 2 slices whole grain bread (toasted)
– 1/4 teaspoon chili flakes
– Salt and pepper to taste
– Optional: lemon wedges for serving
Instructions:
1. Toast the bread until lightly browned.
2. Spread the labneh cheese evenly over the toast.
3. Top with mashed avocado, leaving a small border around the edges.
4. Sprinkle chili flakes over the avocado.
5. Season with salt and pepper to taste.
6. Serve immediately, with lemon wedges on the side if desired.
Cooking Time: 10-15 minutes
Labneh and Roasted Garlic Spread
This rich and creamy spread combines the tanginess of labneh with the deep flavor of roasted garlic, perfect for accompanying pita bread, crackers, or vegetables.
Ingredients:
– 1 cup labneh
– 4-6 cloves of garlic, peeled and separated
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the garlic cloves on a piece of aluminum foil, drizzle with olive oil, and fold into a package.
3. Roast the garlic for 30-40 minutes or until soft and mashed.
4. In a bowl, mix together the labneh and roasted garlic until well combined.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley if desired.
Cooking Time: 30-40 minutes
Labneh and Cucumber Salad with Mint
This simple yet flavorful salad combines the creamy tang of labneh, the crunch of cucumbers, and the bright freshness of mint. Perfect for hot summer days or as a light lunch option.
Ingredients:
– 1 cup labneh (yogurt cheese)
– 2 large cucumbers, peeled and thinly sliced
– 1/4 cup fresh mint leaves, chopped
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a medium bowl, whisk together labneh, lemon juice, salt, and pepper until smooth.
2. Add the cucumber slices and toss gently to combine.
3. Stir in the chopped mint leaves.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (excluding refrigeration time)
Labneh and Beetroot Dip with Walnuts
A refreshing and flavorful dip that combines the creamy richness of labneh with the earthy sweetness of beetroot, topped with crunchy walnuts.
Ingredients:
– 250g labneh (or Greek yogurt)
– 2 large beetroot, peeled and cooked
– 1/4 cup chopped fresh parsley
– 2 tablespoons lemon juice
– 1/2 teaspoon salt
– 1/4 cup chopped walnuts
Instructions:
1. In a blender or food processor, combine labneh, cooked beetroot, parsley, lemon juice, and salt.
2. Blend until smooth and creamy.
3. Taste and adjust seasoning if needed.
4. Stir in chopped walnuts.
5. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
6. Serve with pita bread, vegetables, or crackers.
Cooking Time: None
Labneh and Smoked Salmon Bagel
This creamy and savory bagel recipe combines the richness of labneh with the smokiness of salmon, perfect for a quick breakfast or snack. With just a few ingredients, you’ll be enjoying this delightful combination in no time.
Ingredients:
– 1 bagel
– 2 tbsp labneh (yogurt cheese)
– 4 oz smoked salmon, flaked
– 1/4 cup thinly sliced red onion
– 1 tsp capers, rinsed and drained
– Salt and pepper to taste
– Fresh dill or parsley for garnish (optional)
Instructions:
1. Toast the bagel until lightly browned.
2. Spread the labneh on top of the toasted bagel.
3. Arrange the smoked salmon flakes over the labneh.
4. Top with thinly sliced red onion and capers.
5. Season with salt and pepper to taste.
6. Garnish with fresh dill or parsley, if desired.
Cooking Time: 10-15 minutes
Labneh and Roasted Red Pepper Dip
Elevate your snack game with this creamy and addictive dip, perfect for veggies, chips, or pita bread. The combination of tangy labneh and sweet roasted red peppers will have you hooked!
Ingredients:
– 1 cup labneh (strained yogurt)
– 2 large red bell peppers
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast red bell peppers for 30-40 minutes, or until skin is charred and blistered.
3. Peel off skin, remove seeds, and chop peppers into small pieces.
4. In a blender or food processor, combine labneh, roasted peppers, garlic, lemon juice, salt, and black pepper. Blend until smooth.
5. Stir in chopped parsley.
6. Serve at room temperature with your favorite dippers.
Cooking Time: 30-40 minutes (roasting time)
Labneh and Grilled Vegetable Sandwich
A refreshing twist on traditional sandwiches, this recipe combines creamy labneh with grilled vegetables for a flavorful and healthy snack or meal.
Ingredients:
– 1 cup labneh (yogurt cheese)
– 4-6 mixed vegetables (such as zucchini, bell peppers, eggplant, and onions)
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 slices of bread (whole wheat or pita work well)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush vegetables with olive oil and season with salt and pepper. Grill for 3-4 minutes per side, until tender and slightly charred.
3. Spread labneh on each bread slice.
4. Top with grilled vegetables, leaving a small border around the edges.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Labneh and Pomegranate Parfait
This refreshing parfait combines creamy labneh cheese with sweet and tangy pomegranate seeds, perfect for a light and satisfying dessert or snack.
Ingredients:
– 1 cup labneh cheese
– 1/2 cup heavy cream
– 2 tablespoons honey
– 1/4 cup pomegranate seeds
– 1 tablespoon lemon juice
– Fresh mint leaves for garnish (optional)
Instructions:
1. In a bowl, mix together the labneh cheese and heavy cream until smooth.
2. Add the honey and mix until well combined.
3. Spoon the labneh mixture into a glass or parfait dish.
4. Top with pomegranate seeds and drizzle with lemon juice.
5. Garnish with fresh mint leaves, if desired.
6. Serve chilled and enjoy!
Cooking Time: 10 minutes
Labneh and Spiced Lamb Flatbread
This recipe combines the creamy richness of labneh cheese with the warm, aromatic spices of lamb flatbread. Perfect for a cozy dinner or as a flavorful snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1/4 cup olive oil
– 1/2 cup warm water
– 1/2 pound lamb, finely chopped
– 1 tablespoon grated onion
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1/2 teaspoon cayenne pepper
– Labneh cheese, crumbled (about 1/2 cup)
Instructions:
1. In a large bowl, combine flour, salt, black pepper, cumin, smoked paprika, and olive oil. Gradually add warm water to form a dough.
2. Knead the dough for 5 minutes, then let it rest for 10 minutes.
3. Divide the dough into 4-6 portions, depending on desired flatbread size.
4. Roll out each portion into a thin circle. Brush with olive oil and top with chopped lamb mixture.
5. Bake at 400°F (200°C) for 15-20 minutes or until crispy.
6. Serve warm with crumbled labneh cheese.
Cooking Time: 30-40 minutes
Labneh and Caramelized Onion Tart
This sweet and savory tart combines the creamy richness of labneh cheese with the deep flavor of caramelized onions, perfect for a unique appetizer or side dish.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1/4 cup labneh cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Place on prepared baking sheet.
3. In a large skillet, cook onions over medium-low heat for 20-25 minutes or until caramelized, stirring occasionally. Season with salt and pepper to taste.
4. Spread labneh cheese evenly over the center of the pastry, leaving a 1-inch border around the edges.
5. Top with caramelized onions, spreading them evenly over the labneh.
6. Fold the edges of the pastry up over the filling, pressing gently to seal.
7. Brush pastry with a little water and sprinkle with salt.
8. Bake for 25-30 minutes or until golden brown.
9. Garnish with fresh thyme leaves, if desired.
Cooking Time: 25-30 minutes
Labneh and Herb Stuffed Mushrooms
A flavorful and refreshing twist on traditional stuffed mushrooms, this recipe combines creamy labneh cheese with fragrant herbs for a perfect party appetizer.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1 cup labneh cheese
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh dill
– 1 clove garlic, minced
– Salt and pepper to taste
– Olive oil for drizzling
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together labneh cheese, parsley, dill, garlic, salt, and pepper.
3. Wipe mushroom caps clean with a damp cloth and remove stems.
4. Stuff each mushroom cap with the labneh mixture, dividing it evenly among the mushrooms.
5. Drizzle olive oil over the stuffed mushrooms.
6. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
7. Serve warm and enjoy!
Cooking Time: 15-20 minutes
Labneh and Fig Jam Crostini
Elevate your snack game with this elegant combination of creamy labneh cheese, sweet fig jam, and crunchy crostini. Perfect for a quick appetizer or as a unique addition to your next gathering.
Ingredients:
– 1 block of labneh cheese (about 8 oz)
– 1/2 cup of fig jam
– 1 baguette, sliced into 1/4-inch thick rounds
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Arrange the baguette slices on a baking sheet and toast for 5-7 minutes, or until lightly browned.
3. Spread about 1 tablespoon of labneh cheese onto each crostini round.
4. Drizzle 1/4 teaspoon of fig jam over the labneh cheese.
5. Garnish with fresh thyme leaves, if desired.
6. Serve immediately and enjoy!
Cooking Time: 5-7 minutes
Labneh and Roasted Eggplant Dip
Enjoy a taste of the Middle East with this refreshing and flavorful dip, perfect for warm weather gatherings or as a snack to accompany your favorite pita chips.
Ingredients:
– 1 large eggplant
– 1/2 cup labneh (or Greek yogurt)
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Cut the eggplant in half lengthwise and place on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until the skin is charred and the flesh is tender.
2. In a bowl, mix together labneh, lemon juice, garlic, salt, and pepper.
3. Once the eggplant is cool enough to handle, scoop out the flesh and add it to the labneh mixture. Mix well to combine.
4. Chill in the refrigerator for at least 30 minutes before serving. Garnish with fresh parsley or cilantro leaves.
Cooking Time: 40-50 minutes (including roasting time)
Labneh and Lemon Zest Pancakes
These fluffy pancakes combine the tanginess of labneh with the brightness of lemon zest, creating a unique and delicious breakfast or brunch option.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup labneh (yogurt)
– 1 large egg
– 1/2 cup milk
– 2 tablespoons lemon zest
– 2 tablespoons butter, melted
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, combine labneh, egg, milk, and lemon zest. Whisk until smooth.
3. Add the dry ingredients to the wet ingredients and stir until just combined.
4. Fold in the melted butter.
5. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls.
6. Cook for 2-3 minutes, until bubbles appear on surface. Flip and cook for another 1-2 minutes.
7. Serve warm with confectioners’ sugar dusting, if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in the creamy richness of Labneh with these 18 mouthwatering recipes infused with Middle Eastern flavors! From savory snacks like Labneh with Za’atar and Olive Oil, to sweet treats like Pomegranate Parfait, this collection has something for everyone. Enjoy Labneh as a dip with pita chips or veggies, or use it as a spread on bagels, bread, or even pancakes. Explore the versatility of this yogurt-like ingredient and discover new flavor combinations that will leave you craving more.
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