Labneh

Origin: Levant, pan-Arab. 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.

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