mezzomediLabneh
Thick, tangy strained yogurt, creamy, a base for Levantine mezze.
Creamy fresh cheese obtained by straining yogurt, with a tangy and slightly salty taste. Its creamy texture makes it ideal as a sauce base, spread, or accompaniment. Central to Levantine and Mediterranean cuisine, it easily blends flavors, providing a gentle richness.
Best pairings
Aleppo pepper Classic88%Fruity and mild Aleppo pepper on plain labneh = a classic essential Levantine meze.
Red onion Classic88%Marinated red onion added to labneh creates a characteristic acidic-creamy tension of the Levant.
Za'atar Classic87%Labneh and za'atar, the quintessential Levantine mezze.
Olive oil Classic86%Labneh drizzled with olive oil, a basic mezze.
Cherry tomato Classic86%Fresh cherry tomato brings acidity and natural sweetness that complement labneh in a salad.
Flat-leaf parsley Classic85%Flat-leaf parsley sprinkled on labneh is a classic Levantine presentation, adding herbaceous freshness.
Preserved lemon Classic82%Preserved lemon brings a complex, saline acidity that naturally complements the sweetness of labneh.
Black olive Classic81%Black olives add saltiness, refined bitterness, and robustness to mezze platters.
Mint Classic80%Mint and labneh, the freshness of mezze.
Tomato Classic80%Crushed fresh tomato mixed with labneh creates a light, tangy Levantine medley sauce.
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FAQ
What goes with labneh?
Labneh pairs especially well with aleppo pepper, red onion, za'atar, olive oil and cherry tomato. Fruity and mild Aleppo pepper on plain labneh = a classic essential Levantine meze.
What can I substitute for labneh?
If you don't have it, try: greek yogurt, ricotta, mascarpone.