Palestinian Labaneh (Labneh)

Name: Palestinian Labaneh (Labneh)
Prep time: 10 min
Total time: 10 min
Cuisine: Palestine
Ingredients: 4 cups (950 ml) full-fat plain yogurt; 1 tsp fine sea salt; Extra-virgin olive oil, for serving; 2-3 tsp za'atar, for serving

لبنة LabanehSay it: lab-NAY

By the Passport Plate editors. Published November 14, 2026.

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Labaneh is a thick, creamy strained yogurt that is a staple of Palestinian breakfast and mezze tables. Made by draining yogurt until it reaches a spreadable cheese-like consistency, it is tangy, rich, and versatile. In Palestinian homes it is often served drizzled with olive oil and sprinkled with za'atar, then scooped up with fresh pita bread. Its smooth texture and bright flavor make it a beloved everyday food across the region.

Palestinian Labaneh (Labneh)

لبنة, Labaneh

Pronounced lab-NAY

Serves: 6
Prep: 10 min
Cook: —
Total: 10 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains milk. Check labels on packaged ingredients.

Ingredients

6 servings

4 cups (950 ml)950 ml (4 cups) full-fat plain yogurt
1 tsp fine sea salt
Extra-virgin olive oil, for serving
2-3 tsp za'atar, for serving

Method

Stir the salt into the yogurt until fully dissolved.
Line a large sieve or colander with a double layer of cheesecloth or a clean, thin kitchen towel and set it over a deep bowl.
Pour the salted yogurt into the lined sieve, then fold the edges of the cloth over the top.
Place in the refrigerator and let drain for 12-24 hours, until the yogurt has thickened to a soft, spreadable consistency similar to cream cheese. Check after 12 hours for a softer labaneh or leave longer for firmer texture.
Transfer the finished labaneh to a serving bowl and smooth the top with the back of a spoon.
Create a few shallow wells in the surface and drizzle generously with extra-virgin olive oil.
Sprinkle with za'atar and serve immediately.

Regional variants

Some Palestinian families add crushed garlic or fresh herbs such as mint before draining, while others serve it rolled into small balls and preserved in olive oil for longer storage.

Cook's notes

Use the highest-quality, full-fat yogurt without added thickeners for the best flavor and texture.
Save the whey that drains off; it makes an excellent addition to bread dough, soups, or smoothies.
For a smoother labaneh, stir gently after draining rather than whipping.

Serve with

Fresh pita bread, sliced tomatoes, cucumbers, olives, and mint tea.

Make ahead and storage

Labaneh keeps well in an airtight container in the refrigerator for up to 1 week. Drizzle with oil and za'atar just before serving.

Palestinian Labaneh (Labneh)