Labneh with Pistachio Zaatar Recipe (2024)

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Okay, ladies. I’m probably not sharing any new information here when I say I LOVE yoghurt.

• What is labneh?
• Recipe
• Ingredients
• Method

So today, I have a recipe that uses yoghurt and it is unlike any that I’ve shared before! Keep reading to find out how to make labneh.

What is labneh?

Labneh is a soft cream cheese that is made from strained yoghurt. When left to strain overnight, it becomes really thick and the flavour develops to be a little tangier than regular yoghurt.

Labneh is quite like Greek yoghurt in consistency but the flavour is a bit stronger. You can then add the flavourings you like to suit the way you are serving it — for example, you might want to add your favourite spices if you are using it as a dip.

Labneh cheese is very popular with Middle-Eastern dishes and is often eaten with olive oil and pita bread. When made into a dessert, labneh may have a sweet dukkah added!

So, now that you know what labneh is and how you can use it, this is a good time to try out a homemade labneh recipe.

Labneh with Pistachio Zaatar Recipe

The pistachio zaatar adds a tiny splash of colour and some crunch to the labneh — it’s absolutely delicious!

Prep time: 20 mins + 24 hours refrigerating time
Total time: 20 mins + 24 hours refrigerating time
Serves: 4
Dietary preferences: Vegetarian, Gluten-free

Ingredients:

• 500g low-fat plain yoghurt
• ½ tsp sea salt
• 1 garlic clove, crushed
• 2 wholemeal pita breads, cut into 16 wedges
• sea salt and ground black pepper, to taste
• 1 tsp lemon zest
• 2 tbsp olive oil

Pistachio Zaatar

• 30g unsalted pistachio kernels, chopped
• 1 tsp sesame seeds, toasted
• 1 tsp dried oregano
• 1 tsp fresh thyme leaves, chopped finely
• ⅛ tsp ground cumin
• 1 tsp sumac.
  

Method:

1. Place the yoghurt into a medium bowl and stir in the salt.
2. Line a colander with 3-4 layers of cheesecloth and place the colander inside a deep medium bowl. Pour the yoghurt into the cheesecloth. Gather all sides of the cheesecloth together and secure it with a rubber band.
3. Place the bowl in the refrigerator for 12-24 hours. This process will allow the liquid, or whey, to drain from the yoghurt. The longer it is chilled, the thicker the labneh will be.
4. Open the cheesecloth and scoop out the labneh into a medium bowl.
5. Add the garlic and mix until well combined. Cover with cling film and place in the refrigerator.
6. To make the pistachio zaatar, place all of the ingredients into a small bowl and mix until well combined. Set aside.
7. Meanwhile, preheat the oven to 180°C (356 °F) and line a baking tray with baking paper.
8. Lay the pita wedges in a single layer on the lined baking tray and spray lightly with oil spray. Season with salt and pepper, if desired. Bake in the oven for 5 minutes until they begin to colour. Turn over and bake for a further 5–8 minutes or until both sides are lightly coloured. To save time, the pita crisps can be cooked the night before and stored in an airtight container.
9. To serve, place the labneh in a serving bowl and sprinkle over the pistachio zaatar and lemon zest. Drizzle with olive oil and serve with the pita chips on the side. Enjoy!

Have a go at making your own labneh!

This is a really simple recipe and labneh makes such a delicious snack with pita chips.

You can also add a spoonful of labneh to savoury dishes, like poached eggs with spinach or to some chicken skewers. If you don’t like your skewers too spicy, try serving them with a little bit of labneh.

I hope you like this yummy labneh with pistachio zaatar recipe — let me know how it goes when you make it at home!