Labneh

Labneh is a traditional Middle Eastern strained yogurt made with yogurt and salt that has a creamy texture and mild flavor. It is made without any strict guidelines; plain full-fat yogurt is mixed with salt and left to strain for 12 to 24 hours.

The yogurt whey separates during the straining process, leaving a thick and firm cheese-like product. Its texture can range from creamy to dense, but its flavor is always mild and slightly salty. The name labneh is indigenous to the Middle East, but strained yogurt varieties can also be found in Greece, Turkey, Cyprus, Central Asia, the United States, Mexico, and the United Kingdom.

It is typically made with cow milk, but other types, such as goat yogurt in Greece, are also popular. Labneh is commonly served as part of a mezze, along with flatbreads and other small dishes, in many Levantine countries. It can be eaten plain, topped with olive oil or chopped mint, or served as a creamy spread on bread or bagels. It is frequently used as a condiment in a variety of meat and vegetable dishes.

Due to its thick consistency, it can be rolled into balls and preserved in olive oil, or it can be covered in crushed nuts or spices and served as a decorative appetizer.