Homemade Labneh

A creamy Middle Eastern cheese spread made from strained yogurt, topped with fresh pomegranate, pistachios, and herbs. Perfect as an appetizer or part of a mezze platter.

Lonneke Heijnen / July 6, 2025

Appetizer

  • Middle Eastern
  • Cheese
  • Make Ahead
  • Vegetarian
  • Mezze

Prep time

15 min

Cooking time

0 min

Total time

15 min

Servings

6

Ingredients

For the labneh base:

  • 500g Greek yogurt (10% fat)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Clean cheesecloth or kitchen towel

For the toppings:

  • Juice of 1/2 lemon
  • Seeds from 1/2 pomegranate
  • 3 tablespoons pistachios, roughly chopped
  • 2 tablespoons fresh mint leaves, torn
  • 1/2 teaspoon orange zest (optional)
  • 2 tablespoons extra virgin olive oil
  • Pinch of flaky sea salt

For serving:

  • Pita bread, warmed
  • Flatbread or crackers
  • Fresh vegetables for dipping

Instructions

Day before serving:

  1. In a bowl, mix the Greek yogurt with salt and pepper until well combined.

  2. Line a colander or sieve with a clean cheesecloth or kitchen towel. Place the colander over a bowl to catch the liquid.

  3. Pour the yogurt mixture into the lined colander. Gather the edges of the cloth and loosely tie them together.

  4. Place in the refrigerator and let drain overnight (at least 8-12 hours). The longer it drains, the thicker your labneh will be.

Day of serving:

  1. Remove the strained labneh from the cloth and transfer to a serving dish. Use the back of a spoon to create swirls and indentations on the surface.

  2. Drizzle with lemon juice and olive oil.

  3. Sprinkle with pomegranate seeds, chopped pistachios, and torn mint leaves.

  4. If using, add the orange zest for a citrusy aroma.

  5. Finish with a pinch of flaky sea salt.

  6. Serve immediately with warm pita bread, flatbread, or fresh vegetables for dipping.

Tips

  • For a thicker labneh, strain for up to 24 hours.
  • You can add minced garlic to the yogurt mixture for a more savory version.
  • Store any leftover labneh in an airtight container in the refrigerator for up to 5 days.
  • Try different toppings like roasted cherry tomatoes, za'atar spice mix, or honey for variety.