Labneh is one of those timeless recipes that feels both comforting and exotic at the same time. Popular across Lebanon and the Middle East, this thick and creamy dip is made by straining yogurt until ...

Eating fermented foods like yogurt and kefir can have a positive effect on your health, thanks in part to their beneficial bacteria, known as probiotics. But there’s another less well-known source of ...

I was fortunate to grow up in Istanbul, surrounded by a variety of Mediterranean and Middle Eastern dips and mezzes. But no matter how elaborate our spread of mezze platters was, I always found myself ...

This dessert is a seasonal special at Beit Rima in San Francisco. It's a simple dish, but striking: a geometric bloom of fresh figs laid atop a layer of labneh and topped with carob molasses, olive ...

How To Make Homemade Labneh Yogurt Cheese Balls. Learn how to make rich and creamy homemade labneh yogurt cheese balls that ...

As consumers seek global flavors and protein-rich foods, creamy, tangy labneh can meet a variety of demands. The savory dairy product offers a rich, indulgent ingredient that can be used in a variety ...

Labneh cheese is a type of cheese that can be made from cultured Greek yogurt. It contains beneficial probiotic bacteria, calcium and vitamin A. Labneh cheese is also a good source of protein and ...

All you need to know about a delightful Middle-Eastern yoghurt cheese Ingredients 1 kg full-fat plain yogurt, ideally go with whole milk yoghurt 1½ tsp salt Extra virgin olive oil, for storing Method ...

In recent years, hummus has become a staple on the supermarket shelf, heralded as a cheap, easy and relatively healthy snack that can be enjoyed in a variety of ways. However, its lesser-known cousin, ...

As with so many of my favorite things, I first learned about labneh from my former roommate. For her and her Armenian family, labneh was nothing short of a lifestyle, and it wasn't long before giant ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. I first had labneh at a Lebanese restaurant in ...