Labneh from Falastin: A Cookbook (page 48) by Sami Tamimi and Tara Wigley

  • Greek yoghurt

  • EYB Comments

    See recipe for variations. Yoghurt requires refrigeration for at least 24 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations. Yoghurt requires refrigeration for at least 24 hours.

  • rmardel on August 16, 2024

    Excellent recipe for labneh. I can get labneh at local middle eastern markets, however it is always labneh made from cows milk. The middle eastern markets carry goat and sheep yogurt however and so I use them to make the labneh, which means that my grandson, who is allergic to cow dairy, can also enjoy it.

  • Astrid5555 on August 29, 2020

    Easy to make, very good.

  • EmilyR on June 29, 2020

    I love labneh and use it often. Unfortunately I am in the process of moving and have discovered the Midwest doesn't have this at an every day grocery like in LA, so I had to find a Middle Eastern grocery. They didn't have labneh, but had laban. I though it could be a variant... it turns out it's not. It's more of a liquid yogurt, however I used it for this recipe and it worked. While I tend to be a purist, if you have access to labneh I'd just buy it instead of making this.

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