description Labneh Overview
Labneh is a strained yogurt product from the Levant, produced by draining whey from yogurt through cloth until it reaches a thick, semi-solid consistency. It is a staple food across Lebanon, Syria, Jordan, Palestine, and other parts of the Middle East, commonly served at breakfast with olive oil and herbs. Labneh is typically made from cow's or goat's milk yogurt and carries a tangy, lactic flavor from fermentation. It can be consumed fresh or preserved by rolling into balls and storing in olive oil.
insights Ranking position
Labneh ranks #28 of 176 in the Fermented Food ranking, behind Halloumi, ahead of Saucisson sec.
help Labneh FAQ
How is labneh traditionally made?
Labneh is made by straining yogurt to remove its whey until it reaches a thick, semi-solid consistency. This process yields a tangy, creamy cheese that is a staple food across Lebanon, Syria, and Jordan.
What type of milk is used to make authentic labneh?
Throughout the Levant region, labneh is typically produced using cow, goat, or sheep milk yogurt. The primary characteristic depends more on the straining process than the specific type of animal milk used.
Is labneh considered a cheese or a yogurt?
Labneh is often classified as a strained yogurt cheese because its texture sits somewhere between traditional yogurt and soft cheeses. It is widely enjoyed as a spread or dip across countries like Lebanon and Syria.
What is the best way to serve labneh?
In Levantine cuisine, labneh is typically served as a dip spread flat on a plate, drizzled with olive oil, and sprinkled with dried mint or za'atar. It is a daily staple often eaten at breakfast alongside flatbreads, olives, and vegetables.
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