Labneh With Pistachios and Za'atar
Prep time
Total time
Labneh, or yogurt cheese, is simple to make and perfect for a party appetizer or snack. A little seasoning and olive oil is all you need to add.
Recipe type: Appetizer
Cuisine: Lebanese
Serves: 1
  • 2 cups full fat Greek yogurt
  • extra virgin olive oil
  • roasted and salted pistachios, crushed (I used ¼ cup)
  • za'atar seasoning
  1. Cut a piece of cheesecloth big enough to double up and that will completely cover the yogurt.
  2. Place doubled up cheesecloth into a large colander and place the colander into a bowl (this will catch the moisture that is released from the yogurt).
  3. Spoon the yogurt into the cheesecloth.
  4. Bring the cheesecloth together and tightly twist the top until the yogurt is turned into a ball shape. Use a piece of twine to tie the cheesecloth so that the yogurt will release its liquid.
  5. Place the yogurt/cheesecloth ball into the colander and place the whole thing into the refrigerator.
  6. Let it stay in the refrigerator, draining, for 2-3 days. (I let mine drain for 3 days.)
  7. Open up the cheesecloth and you should see something that resembles the consistency of cream cheese.
  8. Remove the labneh from the cheesecloth and place it onto a plate.
  9. Create a swirl in the cheese and pour in some olive oil.
  10. Top with crushed pistachios and za'atar seasoning.
  11. Serve with pita bread or crackers.
You can also take the cheese and roll it into small balls and store in seasoned olive oil. This will allow you to keep the labneh for several months.
Recipe by My Man's Belly at