This simple yet elegant dip is made by straining yogurt for several hours until thick and creamy, then serving it with olive oil and fresh herbs. Its creamy, spreadable texture makes it equally at home at breakfast or as part of a meze spread.
Mix the yogurt with the salt, then spoon it onto a clean piece of cheesecloth.
Tie the cheesecloth closed and leave it to drain in a sieve in the refrigerator for at least 6–8 hours.
Once thick, shape the labneh into small balls by hand or spoon it into a bowl and smooth the surface.
If you like, stir in the crushed garlic. Drizzle with olive oil, dried thyme and Turkish red pepper flakes, then serve.
Important: While straining the yogurt, keep it in a cool place away from direct sunlight; otherwise, it may sour more quickly. Allergen: contains dairy. Note: If you strain it for too little time, the labneh will remain runny; strain it for at least 6–8 hours.
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