litre: mashed yogurt
Rich in protein and probiotics (when made from live-culture yogurt), labneh is lower in lactose than milk due to whey removal and provides calcium and B vitamins. The straining process concentrates nutrients and reduces moisture content, making it more nutrient-dense per serving than regular yogurt.
About
Labneh (also spelled labne, laban, or labnah) is a strained yogurt product originating from the Levantine region of the Middle East, particularly Lebanon, Syria, Palestine, and Jordan. Produced by draining plain yogurt through cheesecloth or fine mesh for several hours to days, labneh removes whey and concentrates the milk solids, resulting in a thick, creamy spread with a consistency between yogurt and cream cheese. The finished product has a tangy, subtly sour flavor with a rich, smooth texture that can range from spoonable to firm, depending on drainage time. Traditional labneh is unsalted, though salted and herbed varieties are common.
Labneh is an economical preservation method that has been practiced in Middle Eastern and Mediterranean households for centuries, allowing yogurt to be transformed into a shelf-stable dairy product.
Culinary Uses
Labneh functions as both a spread and a dip in Levantine and Middle Eastern cuisines. It is typically served on flatbread with olive oil, zaatar (a thyme-based spice blend), and olives for breakfast or mezze (appetizer) courses. In Lebanon and Syria, labneh is often rolled into balls, preserved in olive oil infused with herbs and spices, and stored for extended periods. It serves as a tangy accompaniment to grilled meats, falafel, and vegetable dishes, and can be sweetened with honey or fruit for dessert preparations. The ingredient is also used as a base for dips and as a substitute for sour cream or Greek yogurt in both savory and sweet applications.