A Delicious Journey in My Mediterranean Cooking Classes
In my Mediterranean cooking classes, one dish always stood out for its simplicity and versatility—Labneh. It wasn’t just a dish we made; it was an experience. Labneh, with its creamy, tangy richness, often became the star of our side dishes, perfectly complementing the vibrant flavors of Mediterranean cuisine. I still remember the excitement that would build as we prepared it together, knowing that the secret to the perfect Labneh is patience.
The Secret to Perfect Labneh
You see, when making Labneh, timing is everything. To achieve that luxurious, velvety texture, I would begin preparing it at least 24 hours in advance. In my kitchen studio, I would carefully scoop out plain full-fat Greek or Turkish yogurt, mixing in with just the right amount of salt, and place it into cheesecloth. The cheesecloth, acting like a gentle sieve, would be hung in the fridge overnight, allowing the excess liquid to slowly drip away. This process transforms the yogurt into the thick luscious Labneh. Straining it for less than 24 hours just wouldn’t give you that same perfect consistency—so trust me, it’s worth the wait. Tip: plan ahead when you want to make labneh.
Versatility on a Plate
When the Labneh was finally ready, the fun would begin. One of the reasons I adore Labneh is its incredible versatility. Depending on the day, I’d guide my students through various ways to dress it up, turning it into the perfect side dish or mezze snack. Labneh is like a blank canvas, just waiting for you to add your own personal touch.
Some days, we’d drizzle the Labneh with high-quality extra virgin olive oil, adding a sprinkle of Za'atar, a fragrant blend of thyme, sumac, and sesame seeds. Other times, we’d stir in fresh herbs like dill and mint, finishing it with a squeeze of lemon and a drizzle of olive oil for a bright, refreshing taste. Each version felt like a little masterpiece, combining simple ingredients to create something truly memorable.
What to Serve with Labneh
As versatile as Labneh is, deciding what to serve it with is just as fun. In class, we would often pair it with warm pita bread, crunchy cucumber slices, or even roasted vegetables. Its creamy texture makes it perfect for dipping, spreading, or simply enjoying by the spoonful.
One of my favorite combinations has always been Labneh with honey and crushed pistachios. This version brings together the tanginess of the Labneh with the sweetness of honey and the crunch of nuts—a true celebration of flavors. For a more savory option, we’d prepare Labneh balls, rolled in spices like paprika or Za’atar and crushed pistachios and serve them as part of a mezze platter with olives, roasted peppers, and grilled meats. And then, there’s Labneh on toast—a delightful, quick breakfast. Whether topped with avocado, tomatoes, or smoked salmon, Labneh offers a refreshing, healthier alternative to traditional cream cheese spreads.
The Joy of Labneh
For me, Labneh is more than just a side dish—it’s a reminder of how something so simple can be transformed into something extraordinary. Making labneh was always one of the highlights of my Mediterranean cooking classes.
The beauty of Labneh lies in its versatility and simplicity. Whether you enjoy it savory or sweet, with herbs or honey, Labneh is a delightful addition to any meal. And the best part? It’s incredibly easy to make at home, requiring only yogurt, salt, and a little patience. Once you’ve mastered it, you’ll find yourself reaching for Labneh again and again, whether it’s for a simple snack or an elegant side dish.
So, the next time you’re in the kitchen, give Labneh a try. Strain it the night before, let it transform, and then unleash your creativity with toppings. You’ll discover that Labneh is a culinary gem that never disappoints.