Labneh

Yogurt strained through cloth until thick enough to hold its shape, sitting somewhere between yogurt and soft cheese. Used both as a savory condiment and a breakfast spread.

Flavor Profile

Tangy and creamy, milder than Greek yogurt due to the straining process concentrating fat and protein while draining whey.

Culinary Uses

Spread on flatbread with olive oil and za'atar; dolloped alongside grilled meats to cool heat; rolled into balls and preserved in olive oil (labneh makbouseh) as a longer-keeping condiment.

Regional Variations

Labneh makbouseh (oil-preserved balls) keeps far longer than fresh labneh; goat's milk labneh is tangier and more common in rural Levantine and North African households.

Storage

Fresh labneh keeps about 1–2 weeks refrigerated; oil-preserved labneh balls keep for months.

Distinct from Central Asian suzma and South Asian hung curd, which are prepared similarly but used in different culinary contexts.