Labneh Bowl
Strained yoghurt pooled with olive oil, za'atar, and warm pita.
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Join HomecookedIngredients
- 300 g Yogurt
- 1 tbsp Za'atar
- 3 tbsp Extra-virgin olive oil
- 2 Pita
- ¼ tsp Salt
Method
- Stir the yoghurt with the salt, then spoon it into a cheesecloth- or muslin-lined sieve set over a bowl. Gather the cloth over the top, set a small weight on it, and refrigerate to drain until thick and spreadable — at least 12 hours, ideally overnight. This straining is what turns the yoghurt into labneh; discard the whey collected in the bowl.
- Spoon the strained labneh into a shallow bowl and spread it out, drawing a deep swirl through it with the back of the spoon to cradle the oil.
- Warm the pita until soft and pliable: wrap in foil and heat in a 180C/350F oven for 3 minutes, or hold each piece in a dry skillet over medium heat for about 30 seconds a side.
- Pool the olive oil into the swirl of labneh and dust generously with za'atar, then serve with the warm pita for scooping.
Nutrition per serving
Estimated from ingredients; varies with exact portions and brands.
About Labneh Bowl
A labneh bowl is one of the simplest and most beloved breakfasts of the Levant and the wider Middle East. Labneh itself is yogurt that has been salted and strained until the whey drips away, leaving something thick and spreadable — tangier and denser than yogurt, closer in texture to a soft fresh cheese. Pooled with good olive oil and dusted with za'atar, it becomes a bowl you scoop up with warm pita, eaten at breakfast, as part of a mezze spread, or as a light bite any time of day. The flavor is clean and sour from the strained yogurt, savory and herbal from the za'atar, and rounded by the grassy oil.
What makes this version worth doing is that it starts from scratch: the yogurt is salted and hung in cloth to drain for at least twelve hours, ideally overnight, which is exactly the step that transforms ordinary yogurt into labneh. The reward is a fresher, more personal result than any tub from the store. The serving ritual matters too — spread the labneh in a shallow bowl and draw a deep swirl through it with the back of a spoon to cradle a generous pour of olive oil. Warm the pita until soft and pliable, and the whole thing comes together in minutes once the straining is done.
Labneh Bowl: frequently asked questions
How many calories are in Labneh Bowl?
One serving of Labneh Bowl has about 626 calories, with 11g of protein, 53g of carbs, 41g of fat and 5g of fiber. These are estimates based on the ingredient amounts in this recipe and will vary with your exact portions and brands.
Is Labneh Bowl gluten-free?
As written, no — it contains Pita. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Is Labneh Bowl dairy-free?
Not as written — it uses Yogurt. Swapping it for a plant-based alternative makes it dairy-free.
How long does Labneh Bowl take to make?
About 12 minutes start to finish, but only around 4 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
How many servings does Labneh Bowl make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.