Labneh: A Lebanese Staple

Labneh is made by straining yoghurt until it becomes thick, creamy and tangy. It is also an everyday staple in Lebanese cooking. It appears at breakfast alongside tomatoes, olives, fresh mint and warm bread, and it is just as at home in a mezze spread, where it is commonly served with olive oil and bread for scooping.

From yoghurt to labneh

The process is simple: yoghurt is strained to remove some of its whey, concentrating it into the thick, spreadable consistency we know as labneh.

That extra step has a practical history. In Lebanon, turning milk into yoghurt and then straining it into labneh helped preserve dairy for longer before refrigeration. Removing some of the moisture created a product that was easier to keep and store, while also giving labneh its distinctive texture and flavour.

A place on the mezze table

Labneh is a natural part of mezze: a generous spread of small dishes designed to be shared. In Lebanon, it is often served simply, with a drizzle of extra virgin olive oil and warm pita or Arabic bread alongside it.

It can also be made more substantial. Fresh labneh is smooth and spreadable; when strained further and rolled into balls, it can be preserved in olive oil, often with herbs and spices.

That versatility is part of what has kept labneh so deeply embedded in Lebanese food culture. It can be breakfast, part of a mezze spread or something as simple as a bowl on the table with bread and olive oil.

At Sahtein, labneh is a taste of that everyday Lebanese table: simple, tangy and made for sharing.

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