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(Strained Yogurt Dip)

Labneh is a form of yogurt found in the Levantine region (Syria, Lebanon, Iraq, Israel) and throughout the Middle East. The yogurt is strained, often for a couple of days, to remove all the whey, leaving a thick, tangy cheese like result. It can be used in cooking, but I particularly like it in this fresh use. Similar to Tzatziki, this is perfect to serve with a salad or grilled meats and fish.

A top view of a bowl of Labneh by Simon Majumdar

Labneh (Strained Yogurt Dip) Recipe

(Serves About 4)


  • 1 x 32-oz Carton of Whole Milk Yogurt

  • ½ English Cucumber (Skin On, De-seeded and Diced)

  • 1 Teaspoon Salt

  • ¼ Cup Fresh Dill (Finely Chopped)

  • 1 Clove Garlic (Grated)

  • ½ Lemon (Juice and Zest)
  • 1 Teaspoon Ground Black Pepper

  • 1 Tablespoon Olive Oil
  • ¼ Cup Fresh Parsley (Finely Chopped)


  1. One or two days before using, take the yogurt and place it in a strainer layered with cheesecloth and place it over a bowl in the fridge.

  2. The yogurt should strain a lot of liquid. When ready to use, wrap the cheesecloth around it and squeeze once more to remove any last traces of liquid.

  3. Salt the cucumbers to help remove any excess liquid from those also.

  4. Place the labneh or strained yogurt into a bowl.

  5. Add in the chopped dill, the cucumbers, the lemon juice and the grated garlic clove.

  6. Combine well.

  7. Taste and season with salt and pepper to your preference.

  8. Place into a serving bowl and top with the lemon zest, drizzles of olive oil and a sprinkle of parsley.

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