How to Make the Perfect Creamy Labneh Bowl with Toppings
Levantine · Easy · 490 min · 4 servings
This beautiful labneh bowl transforms thick strained yogurt into a luxurious centerpiece topped with olive oil, za-atar, fresh vegetables, and warm bread for dipping. It is equally perfect as a protein-rich breakfast, a light lunch, or an elegant appetizer.
Why this recipe works
This Creamy Labneh Bowl with Toppings recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 490 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 220 calories with 10g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 cups full fat plain Greek yogurt
- 3 tablespoons extra virgin olive oil
- 2 tablespoons za-atar spice blend
- 1 cup cherry tomatoes halved
- 0.5 cup kalamata olives pitted
- 1 teaspoon flaky sea salt
Step by step instructions
Step 1: Strain the Yogurt
Line a fine mesh strainer with several layers of cheesecloth and place it over a large bowl. Spoon the Greek yogurt into the cheesecloth and sprinkle with a pinch of salt. Gather the edges of the cloth and twist gently to start the draining process. Refrigerate for 8 hours or overnight until the labneh is very thick.
Step 2: Shape the Labneh
Remove the labneh from the cheesecloth. It should be thick like cream cheese and hold its shape when scooped. Transfer to a wide shallow serving bowl and use the back of a large spoon to spread it out and create dramatic swoops and swirls across the surface.
Step 3: Add Toppings
Drizzle the labneh generously with extra virgin olive oil letting it pool in the swirls. Scatter the cherry tomatoes and kalamata olives across the surface. Sprinkle evenly with the za-atar spice blend and finish with flaky sea salt for a satisfying crunch.
Step 4: Serve Immediately
Serve the labneh bowl immediately while the olive oil is glossy and the vegetables are fresh. Accompany with warm pita bread, sliced cucumbers, and radishes for dipping. The labneh can be prepared up to 3 days ahead and stored in the refrigerator without the toppings.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- Greek yogurt → regular whole milk plain yogurt which will take longer to strain but produces excellent results
- za-atar → dried oregano combined with sesame seeds and sumac which replicates the flavor profile of za-atar
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not straining the yogurt long enough which results in a labneh that is too soft and runny to hold the toppings properly
- Using low-fat or non-fat yogurt which does not have enough fat content to produce the rich creamy labneh texture that makes this dish special
Nutrition facts
Per serving: 220 calories, 10g protein, 12g carbs, 15g fat, 2g fiber.
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