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Starter: Mediterranean Labneh



1 litre yogurt

1 tsp fine sea salt


To Serve:

1 tbsp pomegranate seeds

1 tbsp chopped mint

1 ripe fig, halved

1 tsp olive oil

Pinch of sumac and za’atar

Image courtesy of John Hersey


Stir 1 teaspoon of salt into 1 litre (1¾ pints) yogurt (either natural goat’s milk or quality full-fat cow’s milk yogurt).

Then pour the yogurt into a jelly bag or several layers of muslin/cheesecloth, tie the edges and hang, allowing to strain over a bowl for 6–12 hours.

The longer you leave the yogurt, the heavier the labneh’s texture will be.

Store labneh in a sealed container in the fridge and use as a spread, like cream cheese. It will keep for up to 2 weeks.

Garnish with olive oil, chopped mint, figs and pomegranate seeds. Serve with grilled flatbreads.


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