With the Labneh recipes from our Zuivelarij dairy we want to give you some inspiration. Spread our Labneh on your most beautiful plate, finish with a topping, salsa, chutney, fresh or dried herbs and lots of tasty olive oil. Traditionally, labneh is served with flatbread as a mezze.
Labneh can also be used in recipes to replace sour cream or cream cheese. Our Labneh will give your preparation a rich but at the same time fresh acid test. Use it instead of tomato on top of a pizza base, as the base for a hearty tzatziki, in spicy Indian sauces, as a healthier mayonnaise, in your homemade vegetable spreads or in combination with our Berloumi.
Post your own Labneh recipe with #spreadtopdip and maybe you’ll earn a fun package from our Dairy.
Sourdough flatbread with Labneh and Za’atar.
Labneh needs flatbread, and flatbread needs labneh. This bread is nothing more than a leftover sourdough starter with salt and pepper.
Labneh with fava beans and tarragon.
Double cap the fava beans and marinate them for a while with lots of fresh tarragon leaves in good olive oil. Finish your labneh plate with black pepper or nigella seeds.
Labneh with fried leeks and pickled lemon.
With a handy tip to get the leeks very crispy. The oil in which the leek cooks serves as garnish.
Labneh with brioche croutons and bacon.
The picture above is not a one person meal but a mezze to share. The oil we love to pour over our Labneh has been replaced by the fat that melts away from the bacon. The whole labneh recipe can be found here.
Slice a ripe tomato into quarters and remove the seeds. First, cut the tomato into cubes. Mix the cubes with a little salt and, if necessary, some sugar. Leave it for half an hour until the moisture starts leaking. Then, pour the moisture out and mix with a generous amount of good olive oil. Finally, chop about ten basil leaves with a sharp knife and mix them with the tomato mixture as well. Spread the Labneh on a plate and add a generous amount of the tomato mixture. Finish with (a lot of) basil and serve with flat, crispy bread.
Labneh with Urfa Biber
A labneh recipe should be no more than labneh, oil and herbs. Urfa Biber is a very tasty, soft but aromatic chili pepper. The peppers traditionally come from the Urfa region in Turkey. In any Turkish store you can buy this chili pepper. The peppers dry during the day and are packed during the night to sweat and ferment. The taste is smoky and fruity.
Sprinkle the chili over the Labneh to your taste. The chili pepper pairs with sesame oil or nut oil.
Homemade crumpets with labneh and salmon eggs.
Labneh with sweet potato chips.
The preparation of these crumpets may seem rather time consuming but once you have made them a few times you’ll want to make them more.
Of all our Labneh recipes, this might be the least easy to make. To make really crispy vegetable chips you will have to follow our tips. Our soft, creamy and fresh Labneh fits perfectly with these robust, crispy sweet potato chips. In most cases, vegetable chips end up like a fat pile of vegetables on the table. We explain here how to make real good vegetable chips.
Labneh with puffed rice and sumac.
This preparation is super crunchy. For the puffed rice, it’s best to stop by your Indian or exotic store first. We make this puffed rice with poha. Poha is a kind of flattened rice.
Put the poha in a small skillet or wok with some vegetable oil. Mix the oil and poha immediately and stir constantly while heating until the rice starts to pop en puff. Allow the rice to cool briefly and spoon over our Labneh along with sumac and nut oil.
Labneh with roasted carrots and harissa oil
Our Labneh can also be used in a full meal. It fits perfectly with these sweet roasted carrots with harissa oil.
Ottolenghi’s Labneh recipe
Ottolenghi brought the Middle Eastern kitchen to Europe. His Labneh with black olives, pistachio nuts, spices and lemon has become a classic, and rightly so!
Labneh with baked zucchini
Cut a young, small and sturdy zucchini into strips. Get rid of the seed if you want. Fry the zucchini in piping hot olive oil until colored but not cooked completely. Remove the zucchini from the olive oil and let them cool. Mix with good olive oil, salt, pepper and herbs. Serve as above.
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