Labneh, the thick, slightly salty Middle Eastern strained yogurt, is easy to make at home with this recipe. Here, we make it a touch sweet with honey, apricots and pomegranate seeds for a delicious dip. Serve with graham crackers, cinnamon-sugar pita chips or on toast.

Breana Killeen
Source: EatingWell Magazine, March/April 2017


Recipe Summary

20 mins
12 hrs


Ingredient Checklist


Instructions Checklist
  • Line a 7-inch or larger fine-mesh sieve with four layers of cheesecloth. Set over a bowl deep enough to leave at least 3 inches between the bottom of the sieve and the bowl. Whisk yogurt with salt in a medium bowl; spoon into the cheesecloth.

  • Refrigerate until the yogurt is quite thick and at least 1 cup of liquid has drained into the bowl, 12 to 24 hours. (Discard the liquid.)

  • To serve, top with apricots, pomegranate seeds, hazelnuts, honey and poppy seeds.


To Make Ahead: Refrigerate labneh (Steps 1-2) airtight for up to 1 week. Top just before serving.

Equipment: Cheesecloth

Nutrition Facts

110 calories; protein 7g 14% DV; carbohydrates 12g 4% DV; dietary fiber 0.8g 3% DV; sugars 11.1g; fat 4.2g 6% DV; saturated fat 1.4g 7% DV; cholesterol 7mg 2% DV; vitamin a iu 259.7IU 5% DV; niacin equivalents 1mg 8% DV; vitamin b6 0.1mg 6% DV; vitamin c 2.8mg 5% DV; folate 7.1mcg 2% DV; calcium 199.3mg 20% DV; iron 0.3mg 2% DV; magnesium 25.5mg 9% DV; potassium 308.4mg 9% DV; sodium 144mg 6% DV; thiamin 0.1mg 8% DV; added sugar 2g; calories from fat 37.6kcal.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
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Rating: 5 stars
Great snack idea! I love the how the sweet apricots balance the tangy yogurt and the nuts add a nice crunch. Read More
Rating: 5 stars
Great recipe for mid-meal snack Read More