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Dairy
Easy
20 Minutes
Diets 
This Middle Eastern strained yogurt is rich but simple! By rolling the mixture into individual balls, you can flavor it with whatever you fancy – ready and prepped to spread onto warm toasted bread.
1 kilogram (2 pounds 4 ounces) 5% Greek yogurt
1 teaspoon flaky sea salt, such as Tuscanini
35 grams (1 ounce) Pereg Za’atar or 28 grams (scant 1 ounce) chilli flakes
additional sprinkle of flaky sea salt, such as Tuscanini
toasted pita or flatbread
a drizzle of honey (optional)
Combine the yogurt and salt in a bowl, then spoon into a bowl lined with muslin. Tie the muslin tightly round the yogurt, placing a wooden spoon through the knot in the middle. Use the wooden spoon to suspend the muslin over a deep bowl or stock pot. Refrigerate overnight or for up to 24 hours. Give the muslin a final squeeze to make sure you’ve strained off any liquid. Empty the labneh into a bowl.
Put the za’atar or chilli flakes in a shallow bowl. Take one tablespoon of labneh and roll into a ball, which you then roll through the za’atar or chilli flakes. Serve mashed onto toasted pita or flatbread, with a sprinkle of flaky sea salt; on the chilli labneh you can also add a drizzle of honey, if liked.
From Toast: 80 Delicious Recipes for Toast with a Twist by Katie Marshall
Photography @ 2025 Simon Smith
Published by OH
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