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Marinated Labneh

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© 2021 |

© 2021 |

© 2021 |

Labneh (lob-nay), aka labne, lebna, or labaneh, is made from strained yoghurt and has a rich, creamy texture similar to whipped cream cheese and tangy like sour cream. The longer you let it strain, the thicker the labneh becomes. It's a common ingredient in Middle Eastern cuisine and can be used as the base of a dip and spread, a swap for sour cream, stir-in ingredient or use it in place of the cream cheese to bake a cheesecake.
You can buy labnen in Middle Eastern food markets or stores, but it's actually quite easy and less expensive to make at home with just a couple of ingredients and a few common kitchen tools.

  • 500 g Thick full-fat Greek-style yoghurt
  • 1/2 tsp Sea salt
  • Extra-virgin olive oil
  • 10 g Parsley, chopped, to coat
  • 10 g Chives, chopped, to coat
  • 2 tbsp Sumac, to coat (or za'atar)
  • 2 tbsp Poppy seeds, to coat
  • 2 tbsp Black seeds, to coat
  • 2 tbsp Pink peppercorns, to coat
  • 2 tbsp Pistachios, chopped, to coat
  • 2 tbsp Hazelnuts, chopped, to coat
  • 2 Garlic cloves, sliced
  • 1/2 tsp Cumin seeds, crushed
  • Salt and black pepper
  1. Line a large sieve with cheesecloth or a nut milk bag. Combine yoghurt and sea salt in the sieve, then set sieve over a deep bowl. Place in refrigerator and let drain for 2-3 days.
  2. Gently squeeze out any excess liquid and discard the whey in the bowl or use it to bake bread. Yoghurt will be very thick and resemble soft goat cheese.
  3. Dip your fingers in oil and roll the strained yoghurt into balls about the size of a cherry tomato. Coat in desired seasoning.
  4. Place them in a serving plate or a jar filled with some olive oil. Add in sliced garlic, crushed cumin, some pink peppercorns if desired. Season with a little bit salt and pepper.
  5. Cover and chill at least 2 hours or up to 2 months. Bring back to room temperature before serving as you don’t want them to be fridge-cold.

© 2021 |

© 2021 |

© 2021 |


Nancy Chan 9/4/21 07:35

Beautifully presented. I will be attracted to taste one.

2pots2cook 9/4/21 09:33

Love labneh and it has been on my to do list for a while. Thank you very much for this great presentation !

DEZMOND 9/4/21 10:00

So beautifully colourful! Is the red one pomegranate or some king of pepper? And if it is pepper do you spit fire after eating one? LOL

Javier 9/4/21 10:06

Such explosion of colors! That's a great idea to present

Have a nice day!

Angie's Recipes 9/4/21 10:51

@DEZMOND It's called pink peppercorn. They aren't *actually* a peppercorn. In reality, they are dried, berries from a tree.

Whats Cookin Italian Style Cuisine 9/4/21 12:23

I buy Zaatar all the time and love it then with all those nuts and yogurt this may be my new found love!

Iwona 9/4/21 13:12

Look so great and delicious :)

Brian 9/4/21 14:57

I've never had that before but it is so beautifully festive!

Martha 9/4/21 15:00

I don't think I've ever had it but you sure have made this so beautiful that I need to try it. Your presentation and photography is just amazing Angie!

Kitchen Riffs 9/4/21 16:11

Fun recipe! I usually buy labneh, but it really is easy to make at home. And I like how you're serving it -- so many different great flavors. Nice post -- thanks.

[Reply] 9/4/21 17:34

How pretty!! I've never heard of this before, it sounds so versatile, and the ways you have styled it are beautiful!

Marissa 9/4/21 18:10

Not only does this marinated labneh sound absolutely delicious, it's so beautifully colorful, Angie. Definitely need to give this a try!

fimere 9/4/21 19:37

très beau et joliment présenté j'en goûterai avec plaisir
bonne soirée

Pedro 9/4/21 21:12

I didn’t know the labneh, and I found it delicious snack. I must try it.
Good weekend!

J.P. Alexander 10/4/21 05:12

Gracias por la receta, se diferente. Te mando un beso

Yvonne @ Fiction Books Reviews 10/4/21 07:56

Mmm! I'm not sure about the labneh yoghurt base, but I'm prepared to try anything once. Your coatings look and sound amazing though and the presentation is excellent.

Thanks for sharing and enjoy your weekend :)

Justcherry 10/4/21 10:07

Beautiful and interesting presentation of dishes.
I feel that I have got new knowledge
Thanks for sharing.
Have a good week


Angie you have really excelled yourself this time. What an attractive idea to present labneh for a party, and a perfect plate of food to take as a gift. Did you use sesame seeds for your black seeds? How many balls did you actually get out of the 500 ml of yoghurt? Stunning presentation as always. Thanks so much for this idea. Pauline

Angie's Recipes 10/4/21 12:15

@HAPPY RETIREES KITCHEN I think I got about 32 balls. But it really depends how big you make them. You definitely can use sesame seeds, but I use black nigella seeds.

The Exclusive Beauty Diary 10/4/21 13:01

These balls look so beautiful. I like how you present them.

New Post -

all types recepies and desert 10/4/21 15:22

Looking so delicious recipe thanks for sharing

savorthebest 10/4/21 16:54

Looks delicious. I love the way you made colorful balls

Tanza Erlambang 10/4/21 17:00

colorful...look so appealing... yummy

» Joha 10/4/21 17:58

Me encantó el post, gracias por compartirlo.

Królowa Karo 10/4/21 21:02

How beautiful! They almost look like pralines!

Katerina | Once a Foodie 11/4/21 01:02

I love labneh but I've never seen it so colourful and beautifully presented! Gorgeous, Angie!

Evi Erlinda 11/4/21 06:24

They look fantastic!
I like Greek Yogurt but never have labneh.
I want to try the red one :)

Anca 11/4/21 08:26

This looks so good. I love it. As I don't eat dairy, I can't make it, unless I will find a suitable yoghurt. The vegan ones are a bit sweet and some coconut-based (where the flavour is still noticeable). I wish I could make it though, because these are really fantastic.

Easyfoodsmith 11/4/21 09:10

I have been meaning to make these. Yours look gorgeous...almost like assorted chocolates!

Natalia 11/4/21 11:04

Yum, that look so pretty!

foodtravelandwine 12/4/21 00:38

I have to make it!....colorful, healthy and delicious!!......Abrazotes, Marcela

Eva Taylor 12/4/21 14:17

I use a gold (very fine) dedicated coffee filter to make labneh, it is reusable and works very well. I’ve made cheesecake with labneh and some wonderful dips, but I’ve not tried marinating them, what a great idea.

Suja Manoj 12/4/21 17:42

Beautiful presentation, appealing and so yummy.

SavoringTime in the Kitchen 12/4/21 21:41

I love all of the different coatings you put on them, Angie! They are so colorfully presented. I would love try making labneh at home.

tigerfish 12/4/21 23:32

Very interesting to learn that the strained yogurt can be made into sturdy yogurt balls, and they are so colorful with your gift of decorating and presentation :)

bread&salt 13/4/21 04:36

In Turkey, we call "Labne peynir". So far i havent tried marinated labne cheese. This recipe is really unique. They look delicious.

Raymund 14/4/21 03:02

Oh my God they all look pretty

Christine 14/4/21 17:04

would love to taste this!

Balvinder 26/4/21 17:10

Hi Angie, looking at these colorful labneh balls I just want to make it again. They are so pretty!

gluten Free A_Z Blog 5/5/21 23:50

Angie- I LOVE these ideas. We have been eating lebnah for many years but I've never seen anything like this. I will have to try this for my next party.. thanks


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