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Labna recipe

Created by Fouad Kassab

6 comments

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Rating:

5/ 5 stars 29 Votes

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Cuisine: Middle Eastern
Prep Time: 5 min(s)

Labna or labneh is a Middle Eastern staple. It’s made by removing excess whey from salted yoghurt, which results in a velvety, cream cheese-like spread with a lightly sour note. It’s eaten on bread and topped with olives, mint, tomato, cucumber and olive oil.

Ingredients

½ tsp salt
500ml Lebanese or Greek-style yoghurt
Olive oil, to drizzle
Tomato, to serve
Cucumber, to serve
Fresh herbs, to serve

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Preparation

Line a colander (preferably one with a high base) with 2 layers of muslin that overhang off the sides of the colander. Place the colander on top of a large bowl.

Add the salt to the yoghurt and pour onto the muslin, making sure it doesn’t spill. Set aside for about 6 hours, allowing the whey to drain off naturally. (The consistency of the yoghurt will become creamier. For thicker consistency, drain for longer.)

Remove any whey that has stuck to the base and sides of the colander while draining.

Transfer the labna to a bowl. Drizzle with olive oil. Serve with fresh herbs, tomato and cucumber.

Fouad Kassab is a food writer and author of Middle Eastern-inspired The Food Blog.

If you enjoyed this Labna recipe then browse more Middle Eastern recipes, appetiser recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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Comments (6)

03 Jan 2011 07:44 AEST

Viviane

Beirut

Good info

Great information in both of your interviews, even as a Lebanese I got to learn a couple of things. Keep it up!

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03 Jan 2011 01:46 AEST

Frank Conway

Albuquerque, NM, USA

Talented Indeed

Again, an enlightening show, well done. Who knew there were different kinds of yogurt, for just one example? I made it once but this has inspired me to try it again but with a different concept of what is possible. I agree with the others that Chef Fouad has a talent for and is good at radio. What people may not remember is that he played the fourth Rattner child in the pilot for Packed to the Rafters, Billy, who left for America to study under the great motorcycle daredevil Evel Knevel.

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30 Dec 2010 05:40 AEST

Sheehan

Balmain

Outstanding

Brilliant recipe, great speaker

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24 Dec 2010 02:36 AEST

Stephanie

Dulwich Hill

Good stuff

A great speaker indeed. Really interesting, authoritative and a great radio voice! Keep it coming.

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20 Dec 2010 08:56 AEST

Colleen

Sydney

Love your work

I have tried this as a sweet, no salt, use sugar and fruit instead.

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20 Dec 2010 11:26 AEST

Pauline

Dural

wow!

WOW so insightful! what a wonderful speeker! I am also of Lebanese heritage, and i found Fouad's account of Lebanese food culture and the historical context and origins of food to be accurate, informative and interesting :) keep up the good work...

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