30-Minute Middle Eastern Labneh
This creamy Middle Eastern cheese spread combines tangy homemade labneh with a vibrant za'atar, pistachio, and fresh mint topping. The overnight-strained yogurt creates an incredibly thick, spreadable texture that's perfect for entertaining or mezze platters. Served alongside crispy homemade pita chips brushed with za'atar oil, this dish offers a beautiful balance of creamy, crunchy, and herbaceous flavors. The colorful garnish of pomegranate seeds, chopped olives, and pistachios makes it as visually appealing as it is delicious, ideal for Middle Eastern dinners or Mediterranean-inspired gatherings.
Ingredients
- 3 cups regular or Greek yogurt
- ¼ teaspoon salt
- 2 tablespoons fresh mint, chopped
- 2 tablespoons toasted pistachios, chopped
- 1 tablespoon Kalamata olives, chopped
- 1 pinch red pepper flakes
- ¼ cup za'atarsumac + dried thyme + sesame seeds2:1:1 ratiomiddle-eastern
homemade blend
- ⅝ cup olive oil
- ¼ cup pomegranate seeds
- 2 pitasnaan or flatbread1:1gluten
similar texture
- 2 tablespoons za'atarsumac + dried thyme + sesame seeds2:1:1 ratiomiddle-eastern
homemade blend
- ¼ cup olive oil
Instructions
- 1
Add salt to yogurt and strain in cheesecloth or pillowcase, squeezing out moisture
- 2
Place cheesecloth in sieve over bowl and let strain at least 8 hours or overnight until drained and dried
- 3
Preheat oven to 375 degrees Fahrenheit
- 4
Cut each pita into 8 triangles, separating layers to create 16 wedges per pita
- 5
Mix za'atar and oil in small bowl
- 6
Place pita pieces on baking sheet in single layer and brush with za'atar-oil mixture
- 7
Bake for 6 to 8 minutes until crispy, watching closely to prevent burning
- 8
Mix chopped mint, pistachios, olives, red pepper flakes, za'atar, and olive oil in small bowl
- 9
Pile labneh on plate, mounding at least 1 inch high
- 10
Spread topping over labneh, allowing some to fall down sides
- 11
Sprinkle pomegranate seeds on top and serve with pita chips
Tips
Use a clean pillowcase if you don't have cheesecloth - it works just as well for straining the yogurt and is easier to squeeze.
Watch the pita chips closely during baking as they can go from golden to burnt very quickly due to the oil coating.
Make the labneh up to 3 days ahead and store covered in the refrigerator for easier entertaining.
Good to Know
Store assembled labneh covered in refrigerator for up to 3 days. Store pita chips in airtight container at room temperature for up to 1 week.
Labneh can be made up to 3 days ahead. Pita chips can be made up to 2 days ahead. Assemble just before serving for best presentation.
Serve at room temperature with warm pita chips alongside. Provide small spoons for spreading.
Common Mistakes
Don't skip the overnight straining or labneh will be too thin and watery
Watch pita chips constantly during baking to avoid burning from the oil coating
Substitutions
Gluten-Free Swaps
similar texture
Nut-Free Alternatives
General Alternatives
homemade blend
FAQ
Can I use store-bought labneh instead of making my own?
Yes, you can substitute about 1.5 cups of store-bought labneh for the homemade version. The texture may be slightly different but will still be delicious.
How long does the labneh keep in the refrigerator?
Homemade labneh will keep covered in the refrigerator for up to 1 week, though it's best consumed within 3-4 days for optimal freshness and texture.
Can I make this without the pita chips?
Absolutely! Serve with store-bought pita chips, crackers, or fresh vegetables like cucumber rounds, carrot sticks, or bell pepper strips for dipping.