Lebnah is a spreadable, dippable, Middle Eastern cheese made by straining Greek yogurt and salt. This creamy, tangy cheese is versatile and can be enjoyed on its own or with a variety of toppings and accompaniments. This recipe is my personal take on this classic dish, inspired by my search...
Ingredients
For Lebnah
plain, full fat Greek yogurt2cups
sea salt2tsp
Seasonings for the Lebnah (optional)
Olive oil
Pomegranate arils
Fresh herbs
Spices
Cherry tomatoes, sliced
Nutrition (per serving)
Calories
58.0kcal (2.9%)
Protein
4.0g (8%)
Carbs
3.2g (1.16%)
Sugars
2.4g (4.8%)
Healthy Fat
0.6g
Unhealthy Fat
1.4g
% Daily Value based on a 2000 calorie diet
How to make Lebnah
Prepare the Lebnah
- Step 1
Mix the yogurt and salt together in a bowl until well combined.
- Step 2
Place the mixture in cheesecloth or a sieve over a large bowl to drain.
- Step 3
Tie the cheesecloth securely and suspend it over the bowl, ensuring it does not touch the bottom.
- Step 4
Refrigerate and let it strain for 1-3 nights, checking the texture after the first night.
Serving the Lebnah
- Step 1
Once the desired texture is achieved, transfer the Lebnah to a serving dish.
- Step 2
Sprinkle with olive oil, pomegranate arils, fresh herbs, spices, or sliced cherry tomatoes as desired.
- Step 3
Serve with pita chips, crostini, or fresh cut vegetables for dipping.
Nutrition (per serving)
Nutrition (per serving)
Calories
58.0kcal (2.9%)
Protein
4.0g (8%)
Carbs
3.2g (1.16%)
Sugars
2.4g (4.8%)
Healthy Fat
0.6g
Unhealthy Fat
1.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
The longer you strain the yogurt, the thicker and creamier the Lebnah will become. Adjust the straining time based on your preference.
Use high-quality sea salt, such as Maldon salt flakes, for the best flavor.
Experiment with different toppings and seasonings to customize the flavor of your Lebnah.
Store any leftover Lebnah in an airtight container in the refrigerator for up to a week.
FAQS
Can I use low-fat yogurt to make Lebnah?
While you can use low-fat yogurt, full-fat yogurt is recommended for the creamiest and richest texture.
How do I know when the Lebnah is ready?
Check the texture after the first night of straining. If it is thick and creamy like cream cheese, it is ready. If you prefer it thicker, let it strain longer.
What can I serve with Lebnah?
Lebnah pairs well with pita chips, crostini, fresh vegetables, or as a spread on bagels and sandwiches.
Can I make Lebnah without cheesecloth?
Yes, you can use a fine-mesh sieve or a clean kitchen towel as an alternative to cheesecloth.
How long can I store Lebnah?
Lebnah can be stored in an airtight container in the refrigerator for up to a week.
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Shea Goldstein
(@dixiechikcooks)
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia