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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


Recipe Summary test

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

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

1/2 low-fat milk, 1/2 fat