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. Source: EatingWell Magazine, March/April 2017

Breana Killeen


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; 4.2 g total fat; 1.4 g saturated fat; 7 mg cholesterol; 144 mg sodium. 308 mg potassium; 12 g carbohydrates; 0.8 g fiber; 11 g sugar; 7 g protein; 260 IU vitamin a iu; 1 mg niacin equivalents; 3 mg vitamin c; 7 mcg folate; 199 mg calcium; 26 mg magnesium; 2 g added sugar;

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Great recipe for mid-meal snack Read More
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