Labneh Recipe - Sesame seeds and garlic combined to give this sour dip made of hung yogurt.

This is an exclusive website recipe.

Main Ingredients : Hung yogurt, Tahini paste

Cuisine : Lebanese

Course : Gravies sauces and stocks


One can find plenty of starches, whole grain, fruits, vegetables, fresh fish and seafood in Lebanese cuisine.  Animal fats are rarely used. More of poultry than red meat is eaten.  When red meat is eaten it is usually lamb in the coastal and goat meat in the mountain regions. It also uses ample amounts of garlic and olive oil, often seasoned with lemon juice. Olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.
Foods here are mostly grilled, baked or sautéed in olive oil. Butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw, pickled or cooked. Herbs and spices are used and the Lebanese are very particular of the freshness of ingredients. Like most Mediterranean countries, much of what the Lebanese eat depends on the seasons. Lebanese recipes are a rich mixture of a variety of ingredients that come from all the Lebanese regions, and each Lebanese area has its own special dishes that bespeak the culture of the area.

Labneh Recipe - How to make Labneh


Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy


  • Hung yogurt 1 cup

  • Tahini paste 2 teaspoons

  • Garlic grated2 cloves

  • Fresh cream 1 tablespoon

  • Parsley chopped1 teaspoon

  • Salt to taste


Step 1

Combine yogurt, tahini paste, garlic, fresh cream, parsley and salt in a bowl. Mix well and refrigerate for an hour.

Step 2

Served chilled.