Preparation info
  • Makes about

    500 g

    • Difficulty


Appears in

By Sami Tamimi and Tara Wigley

Published 2020

  • About

Labneh is an Arabic cheese made by draining yoghurt so that it loses most of its liquid: the longer it’s left to drain, the drier and firmer it becomes. You can either have it as it is, to cook with or just to spread on toast drizzled with olive oil and za’atar, or else you can shape it into balls, for a pre-dinner snack.

Making labneh is one of those things which can feel like a step too far until you actually get around to doing it and realise how simple it is. It honestly takes m