Labneh with Zaatar: A Home-Style Recipe
Dips & salads · Makes 4–6 side servings · Published October 22, 2026
Straining yogurt concentrates it into a thick spread. Keep the yogurt refrigerated during the entire draining process.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 500 g plain whole-milk yogurt
- 1/2 tsp salt
- 2 tbsp olive oil
- 1 tbsp zaatar
- Cucumber and bread for serving
Method
- Stir salt into yogurt. Line a strainer with clean food-safe cheesecloth and set it over a bowl.
- Spoon in yogurt, cover and refrigerate 12–24 hours. Make sure the strainer sits above the drained liquid.
- Transfer thickened yogurt to a clean container. Spread a portion in a shallow bowl and make a small well in the center.
- Add olive oil and zaatar just before serving. Keep remaining labneh refrigerated and use within 3–4 days.
A better result
Longer draining gives a firmer spread. Do not strain at room temperature, even if a traditional method calls for it.
Serve it together
Serve on a dairy table with manakish and cucumber. Order prepared labneh when you do not have time for an overnight drain.
Prefer it ready to serve?
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