Herbed Labneh is a beautiful Middle Eastern-inspired dish that combines creamy strained yogurt with fresh herbs, crisp vegetables, and bold Mediterranean flavors. Whether you’re preparing a mezze platter for guests or looking for a light and refreshing appetizer, this vibrant recipe delivers a perfect balance of tangy, savory, and fresh ingredients.
Why You’ll Love This Recipe
This Herbed Labneh recipe is simple to prepare yet impressive enough for entertaining. The creamy homemade labneh pairs perfectly with crunchy cucumbers, juicy tomatoes, peppery radishes, and briny Kalamata olives. Fresh dill, mint, and parsley add a burst of flavor, while za’atar and lemon zest bring authentic Mediterranean character. It’s a healthy, colorful dish that’s naturally vegetarian and ideal for sharing.
Ingredients
- 1 kg natural yogurt
- 2 teaspoons salt
- 2 garlic cloves, crushed
- 2 teaspoons Aleppo pepper (optional)
- 1/4 cup (60 ml) extra virgin olive oil
- Zest of 1 lemon
- 1 tablespoon za’atar
- 1/2 cup dill, picked
- 1/2 cup mint leaves
- 1/2 cup flat-leaf parsley leaves
- 250 g Kalamata olives, pitted and drained
- 250 g grape tomatoes, halved
- 2 small Lebanese cucumbers, thinly sliced
- 1/2 bunch baby red radishes, trimmed and quartered
- 1 cup watercress (optional)
- Sourdough bread, for serving
Instructions
- Combine the yogurt and salt in a large bowl, stirring until well mixed.
- Line a colander with a clean damp tea towel or several layers of muslin and place it over a large bowl.
- Pour the yogurt mixture into the lined colander.
- Gather the cloth around the yogurt and secure it with kitchen string or an elastic band.
- Refrigerate for 24 hours to allow the whey to drain and the yogurt to thicken.
- Transfer the strained yogurt to a serving bowl and stir in the crushed garlic and Aleppo pepper if using.
- Spread the Herbed Labneh onto a large serving platter, creating a shallow well in the center.
- Drizzle with extra virgin olive oil.
- Sprinkle over the lemon zest and za’atar.
- Scatter the dill, mint, and parsley across the top.
- Arrange the olives, tomatoes, cucumbers, radishes, and watercress over the labneh.
- Serve immediately with slices of fresh sourdough bread.
Tips & Tricks
- Use full-fat yogurt for the richest and creamiest labneh.
- Straining the yogurt longer creates a thicker consistency.
- Greek yogurt can be used to shorten the draining time.
- Add toasted pine nuts or walnuts for extra crunch.
- Replace watercress with arugula or baby spinach if preferred.
- For extra spice, increase the Aleppo pepper or add chili flakes.
- Chill the finished platter before serving for the freshest flavor.
Details
Prep Time: 15 minutes
Drain Time: 24 hours
Cook Time: 0 minutes
Total Time: 24 hours 15 minutes
Yield: 6–8 servings
Category: Appetizer
Method: No-Cook
Cuisine: Middle Eastern
Difficulty: Easy
Dietary Notes: Vegetarian, High Protein
Notes
- Prepare the labneh up to three days in advance for easy entertaining.
- Serve as part of a larger mezze spread with hummus, baba ganoush, and warm pita bread.
- Seasonal vegetables can be substituted based on availability.
- High-quality extra virgin olive oil will enhance the overall flavor of the dish.
Nutrition
Approximate values per serving:
- Calories: 245
- Protein: 12g
- Carbohydrates: 10g
- Fat: 18g
- Fiber: 2g
- Sodium: 420mg
FAQ
What is labneh?
Labneh is a thick, creamy cheese-like spread made by straining yogurt until most of the whey has been removed.
Can I use Greek yogurt instead of regular yogurt?
Yes. Greek yogurt works well and typically requires less draining time because it already contains less liquid.
How long does homemade labneh last?
Stored in an airtight container in the refrigerator, labneh will stay fresh for up to one week.
What can I serve with Herbed Labneh?
It pairs beautifully with sourdough bread, pita, crackers, grilled vegetables, and a variety of mezze dishes.
Can I make this recipe ahead of time?
Yes. The labneh can be prepared several days ahead, and the toppings can be added just before serving.
Storage
Refrigerator: Store leftover labneh in an airtight container for up to 7 days.
Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating: No reheating is necessary. Serve chilled or allow it to sit at room temperature for a few minutes before serving.
Similar Recipes
Herbed Labneh with Cucumbers, Olives and Radish
Ingredients
- 1 kg natural yogurt
- 2 teaspoons salt
- 2 garlic cloves crushed
- 2 teaspoons Aleppo pepper optional
- 1/4 cup 60 ml extra virgin olive oil
- Zest of 1 lemon
- 1 tablespoon za’atar
- 1/2 cup dill picked
- 1/2 cup mint leaves
- 1/2 cup flat-leaf parsley leaves
- 250 g Kalamata olives pitted and drained
- 250 g grape tomatoes halved
- 2 small Lebanese cucumbers thinly sliced
- 1/2 bunch baby red radishes trimmed and quartered
- 1 cup watercress optional
- Sourdough bread for serving
Instructions
- Place the yogurt and salt in a large mixing bowl and stir until thoroughly combined.
- Line a colander with a clean damp tea towel or several layers of muslin cloth. Position the colander over a large bowl to catch the liquid.
- Pour the yogurt mixture into the lined colander.
- Gather the cloth around the yogurt and secure it tightly with kitchen string or an elastic band.
- Transfer to the refrigerator and allow the yogurt to drain for 24 hours. During this time, excess whey will separate, leaving behind thick and creamy labneh.
- Once drained, transfer the labneh to a clean bowl.
- Stir in the crushed garlic and Aleppo pepper, if using.
- Spread the Herbed Labneh onto a large serving platter. Use the back of a spoon to create a shallow well in the center.
- Drizzle generously with extra virgin olive oil.
- Sprinkle over the lemon zest and za’atar.
- Scatter the dill, mint, and parsley across the surface.
- Arrange the olives, tomatoes, cucumbers, radishes, and watercress attractively over the top.
- Serve immediately with fresh sourdough bread for dipping and scooping.
Notes
Conclusion
This Herbed Labneh with Cucumbers, Olives and Radish is a fresh, elegant dish that celebrates the best of Mediterranean and Middle Eastern flavors. Creamy, tangy, and packed with colorful toppings, it’s the perfect appetizer for gatherings, family meals, or casual entertaining. Once you make homemade labneh from scratch, you’ll discover just how versatile and delicious it can be.