Labneh: A Guide to the Gulf's Creamy Strained Yoghurt

Labneh is one of the simplest yet most satisfying staples in Gulf kitchens. Made by straining yoghurt until it becomes thick, creamy and spreadable, it sits somewhere between yoghurt and soft cheese. Its tangy flavour and velvety texture make it a versatile addition to breakfast, lunch and dinner.

What exactly is labneh?

Labneh is essentially yoghurt with most of its whey removed. Traditional methods involve hanging full-fat yoghurt in a cheesecloth or muslin bag for several hours until it reaches the desired consistency. The longer it strains, the thicker it becomes. In Gulf households, labneh is often prepared in large batches and stored in olive oil, sometimes rolled into small balls with herbs and spices.

How to make labneh at home

Making labneh requires just one ingredient and a little patience. Start with good-quality plain full-fat yoghurt, preferably made from cow's milk or goat's milk. Place a fine-mesh sieve or colander over a deep bowl, line it with a double layer of cheesecloth, and spoon in the yoghurt. Pull the corners of the cloth together, tie them securely, and hang the bundle from a cupboard handle or place it in the fridge with a weight on top. Let it drain for at least 12 hours, or up to 24 for a firmer result. Stir in a pinch of salt to taste, and your labneh is ready.

Flavouring labneh the Gulf way

Plain labneh is delicious, but Gulf cooks often enhance it with local ingredients. A classic topping is a drizzle of good olive oil and a sprinkle of za'atar or sumac. Chopped fresh mint, dill or cucumber add brightness. For a spicier kick, mix in a little minced garlic or a pinch of chilli flakes. Dried mint is also a popular addition. If you prefer a sweeter version, a touch of honey or date syrup transforms labneh into a simple dessert.

How labneh is served across the region

In the Gulf, labneh is a breakfast staple, typically spread thickly on fresh khubz or tannour bread, rolled up and eaten with olives, tomatoes and cucumber. It also appears as part of a mezze spread, alongside hummus, muhammara and pickled vegetables. Labneh balls preserved in olive oil are often served as a snack or appetiser, and they make a thoughtful homemade gift. Some families enjoy labneh with a drizzle of honey and walnuts for a slightly sweet start to the day.

Storing and using leftover labneh

Labneh keeps well in the fridge for up to a week in an airtight container. To make labneh balls, roll the strained mixture into small spheres, let them air-dry on a tray in the fridge for a day, then pack them into a sterilised jar and cover with olive oil. They will keep for several weeks. Use labneh as a dip, a sandwich spread, a topping for grilled meats or roasted vegetables, or as a creamy base for salad dressings.