Delicious Ways to Use Labneh
Labneh's creamy texture and tangy flavor make it incredibly versatile in the kitchen, bridging the gap between yogurt and soft cheese. Personally I love cheese but try to limit its use, so using labneh as a cream dip or topping, knowing it is a good source of protein, calcium, and probiotics, makes me happy. Someone asked me, well how do you use it? So here how you can use it in your kitchen:
1. Dips and Spreads (Most Common Use):
Pita and veggie dip - mezze style: Spread the labneh onto a shallow dish, create a swirl pattern with the back of a spoon, drizzle with good quality extra virgin olive oil, and sprinkle with Za'atar (a Middle Eastern spice blend of thyme, sesame seeds, and sumac) or red pepper flakes. Serve with warm pita bread and lots of fresh veggies like carrot sticks, broccoli, radishes, celery sticks, and cauliflower.
Snack Dips and toppings: Labneh is a fantastic base for dips. You can mix in:
Herb and garlic - add in crushed garlic and your favorite dried or fresh chopped herbs (this reminds me of Boursin)
Roasted red peppers or sun-dried tomatoes.
Pesto
2. Sandwiches and Wraps:
Creamy Spread: Use labneh as a healthier and tangier alternative to cheese or mayonnaise in sandwiches. It pairs wonderfully with:
Fresh vegetables, such as cucumber, tomato, radish, and fresh mint leaves.
Grilled chicken, meat, or fish
Falafel
Breakfast Toasts: Spread labneh on toast and top with fruits and honey.
3. Salads and Bowls:
Dollop Topping: A dollop of labneh adds a creamy, tangy element to salads and grain bowls. It's particularly good with:
Roasted vegetables (like grilled zucchini, eggplant, or bell peppers).
Lentil or chickpea salads.
Mediterranean-inspired salads with grains, veggies, feta, and fresh herbs.
Dressing Base: Thin labneh mixed with a bit of water or lemon juice to create a creamy salad dressing that rivals Ranch.
4. Savory Dishes:
Substitute for Dairy: Labneh can often replace sour cream, Greek yogurt, or even soft goat cheese in recipes, offering a lighter yet still creamy and tangy profile.
Marinating Meats: Its acidity can help tenderize meats. Some recipes use labneh as a marinade for chicken, especially with Middle Eastern spices like tandoori.
With Eggs: Serve a dollop of labneh alongside scrambled eggs or poached eggs, often with chili oil or Aleppo pepper.
Accompaniment to Roasted Meats: It provides a cooling and contrasting element to rich roasted or grilled meats and kebabs.
5. Dessert and Sweet Uses:
With Fruit and Honey: While traditionally savory, labneh can be enjoyed as a light dessert with fresh fruit (berries, figs), a drizzle of honey, and perhaps some chopped nuts.
Cheesecake Alternative: Some recipes even use labneh in place of cream cheese for a lighter, tangier cheesecake.
Frosting: With less salt, labneh can be used to make a unique, tangy "cream cheese" style frosting for cakes or cupcakes.
6. Labneh Balls (Labneh Makbouseh):
For an even firmer labneh, strain it for an extended period (2-3 days). Once firm, roll the mixture into small balls and coat them with various spices, such as za'atar, dried mint, Aleppo pepper, or sesame seeds. These labneh balls can then be submerged in olive oil and stored in jars for an extended period, making them a fantastic appetizer or hostess gift. They are often enjoyed with bread straight from the jar.
Labneh's simplicity and versatility make it a fantastic ingredient to experiment with, whether you're aiming for traditional Middle Eastern flavors or looking to add a healthy, tangy twist to your everyday meals.
