20 Creamy Labneh Recipes Flavorful

Ready to fall in love with labneh all over again? This creamy, tangy Middle Eastern staple is about to become your new kitchen MVP. Whether you’re spreading it on toast, swirling it into dips, or dolloping it over savory dishes, these 20 irresistible recipes prove labneh is way more than just yogurt cheese—it’s your ticket to next-level flavor. Let’s dive into the creamiest, dreamiest ways to enjoy it!

Labneh with Zaatar and Olive Oil Dip

This creamy, tangy labneh dip with za’atar and olive oil is a Middle Eastern staple that comes together in minutes—perfect for dipping warm pita or fresh veggies.

• 2 cups whole-milk Greek yogurt (or labneh)
• 1/2 tsp fine sea salt
• 2 tbsp extra-virgin olive oil, plus more for drizzling
• 1 tbsp za’atar seasoning
• 1/4 tsp crushed red pepper flakes (optional)
• Warm pita or sliced cucumbers, for serving

1. Line a fine-mesh strainer with cheesecloth or a clean kitchen towel and set it over a bowl. Spoon the Greek yogurt into the strainer, sprinkle with 1/2 tsp salt, and fold the cloth over to cover. Refrigerate for at least 12 hours (up to 24 hours) to thicken.
2. Transfer the strained labneh to a shallow serving bowl. Use the back of a spoon to swirl a well into the center.
3. Drizzle 2 tbsp olive oil over the labneh, then sprinkle evenly with 1 tbsp za’atar and 1/4 tsp red pepper flakes (if using). Finish with another generous drizzle of olive oil.
4. Serve immediately with warm pita or crisp cucumbers. The dip thickens slightly as it sits, making it ideal for scooping.

Tip: For extra tang, let the yogurt strain for a full 24 hours—the labneh will firm up like soft cheese.

Spiced Labneh Flatbread with Herbs

This fragrant flatbread pairs creamy labneh with warm spices and fresh herbs—perfect for tearing and sharing with friends over appetizers or a casual meal.

Ingredients:

• 1 cup labneh (or Greek yogurt, strained overnight)
• 1 store-bought or homemade flatbread (about 10-inch diameter)
• 2 tbsp extra-virgin olive oil, divided
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp flaky sea salt
• 1/4 cup fresh mint leaves, roughly chopped
• 2 tbsp fresh dill, roughly chopped
• 1 tbsp toasted sesame seeds
• 1/2 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F. Brush the flatbread with 1 tbsp olive oil and bake for 8–10 minutes until lightly crisp at the edges.
2. In a small bowl, mix the labneh with 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp salt until smooth.
3. Spread the spiced labneh evenly over the warm flatbread. Drizzle with the remaining 1 tbsp olive oil, then sprinkle with mint, dill, sesame seeds, and red pepper flakes (if using).
4. Slice into wedges and serve immediately.

The contrast of cool, tangy labneh against the toasty flatbread and pops of fresh herbs makes every bite irresistible.

Tip: For extra depth, toast the cumin and paprika in a dry skillet for 30 seconds before mixing into the labneh.

Roasted Beetroot and Labneh Salad

This vibrant salad balances earthy roasted beets with creamy labneh and a zesty lemon dressing—perfect for a light lunch or impressive side dish.

Ingredients:

• 3 medium beetroots (about 1 lb), scrubbed and trimmed
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup labneh (or thick Greek yogurt)
• 1 tbsp lemon juice
• 1 tsp honey
• 1/4 cup chopped toasted walnuts
• 2 tbsp fresh mint leaves, torn

Instructions:

1. Roast the beets: Preheat oven to 400°F. Toss beetroots with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Wrap in foil and roast for 50–60 minutes until tender when pierced with a knife. Let cool, then peel and slice into wedges.
2. Make the dressing: Whisk together labneh, 1 tbsp lemon juice, and 1 tsp honey until smooth.
3. Assemble: Spread labneh mixture on a plate. Top with roasted beets, 1/4 cup walnuts, and 2 tbsp mint. Drizzle with any remaining dressing.

The contrast of warm beets against cool labneh and crunchy walnuts makes every bite exciting. Bonus? The beets can be roasted ahead!

Tip: Wear gloves when handling beets to avoid stained hands.

Labneh Stuffed Peppers with Pomegranate

These vibrant stuffed peppers are a showstopper—creamy labneh, crunchy walnuts, and sweet-tart pomegranate seeds make every bite a delight.

Ingredients:

• 4 medium bell peppers (any color), tops cut off and seeds removed
• 1 cup labneh (or Greek yogurt strained overnight)
• 1/2 cup chopped walnuts, toasted
• 1/4 cup pomegranate seeds
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1/2 tsp ground cumin
• 1/4 tsp salt
• Fresh mint leaves, for garnish

Instructions:

1. Preheat oven to 375°F. Place the hollowed-out bell peppers upright in a baking dish and drizzle with 1 tbsp olive oil. Bake for 20 minutes until slightly softened.
2. Meanwhile, in a bowl, mix the labneh, toasted walnuts, honey, cumin, and salt until well combined.
3. Remove peppers from the oven and let cool slightly. Stuff each pepper generously with the labneh mixture.
4. Top with pomegranate seeds, remaining 1 tbsp olive oil, and fresh mint leaves. Serve warm or at room temperature.

The contrast of cool, tangy labneh with the warm pepper and juicy pomegranate is downright addictive—perfect for a light lunch or mezze spread.

Tip: For extra flavor, char the peppers directly over a gas flame for 2–3 minutes before baking.

Garlic and Herb Labneh Spread

This creamy, tangy labneh spread is packed with fresh herbs and garlic—perfect for slathering on crusty bread or pairing with roasted veggies.

Ingredients:

• 2 cups labneh (or strained Greek yogurt)
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 2 garlic cloves, minced
• 2 tbsp finely chopped fresh dill
• 1 tbsp chopped fresh mint
• 1 tsp lemon zest
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. In a medium bowl, combine the labneh, 2 tbsp olive oil, minced garlic, dill, mint, lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until fully blended.
2. Cover and refrigerate for at least 30 minutes (or up to 2 days) to let the flavors meld.
3. Transfer to a serving bowl, drizzle with extra olive oil, and garnish with a sprinkle of fresh herbs.

The garlic mellows as it chills, creating a rich yet bright spread that’s just as good dolloped on grilled meats as it is on a morning bagel.

Tip: For extra texture, fold in a handful of toasted pine nuts or chopped cucumbers before serving.

Labneh and Honey Drizzled Toast

This creamy, tangy labneh toast with a sweet honey finish is the ultimate fuss-free breakfast or snack—ready in minutes but fancy enough to impress.

Ingredients:

• 2 slices thick-cut sourdough bread
• 1/2 cup labneh (or Greek yogurt strained overnight)
• 2 tbsp honey
• 1 tbsp extra-virgin olive oil
• 1/4 tsp flaky sea salt
• 1/4 tsp crushed pistachios (optional)

Instructions:

1. Toast the sourdough bread until golden and crisp, about 3 minutes in a toaster or 5 minutes in a 400°F oven.
2. Drizzle the olive oil evenly over both slices, then spread the labneh thickly with the back of a spoon.
3. Drizzle each slice with 1 tbsp honey, then sprinkle with the flaky sea salt and pistachios (if using).

The magic here is in the contrast—silky labneh, crunchy toast, and that salty-sweet honey kiss make every bite irresistible.

Tip: For extra depth, warm the honey slightly before drizzling—it’ll glide beautifully and amplify the floral notes.

Labneh and Avocado Breakfast Bowl

Start your morning with this creamy, tangy breakfast bowl that feels indulgent but comes together in minutes.

Ingredients:

• 1/2 cup labneh (or Greek yogurt)
• 1 ripe avocado, sliced
• 1 tbsp extra-virgin olive oil
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp toasted sesame seeds
• 1/4 tsp crushed red pepper flakes (optional)
• 2 slices crusty bread, toasted

Instructions:

1. Spoon the labneh into a shallow bowl and swirl it gently with the back of your spoon to create a creamy base.
2. Arrange the avocado slices over the labneh. Drizzle with 1 tbsp olive oil, then sprinkle evenly with 1/2 tsp flaky sea salt, 1/4 tsp black pepper, and 1 tbsp toasted sesame seeds.
3. For a spicy kick, dust with 1/4 tsp crushed red pepper flakes (if using). Serve immediately with toasted bread for scooping.

The magic here is in the contrast: cool, pillowy labneh against the rich avocado and crunchy sesame seeds. It’s breakfast and a vibe.

Tip: For extra flavor, toast the sesame seeds in a dry pan over medium heat for 1–2 minutes until fragrant.

Labneh and Roasted Garlic Dip

This creamy, tangy dip with sweet roasted garlic is a crowd-pleaser—perfect for spreading on crusty bread or pairing with fresh veggies.

Ingredients:

• 1 cup labneh (or strained Greek yogurt)
• 1 whole head of garlic
• 2 tbsp extra-virgin olive oil, divided
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh dill (plus extra for garnish)
• 1 tsp lemon zest

Instructions:

1. Roast the garlic: Preheat oven to 400°F. Slice the top off the garlic head to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until soft and golden. Let cool slightly.
2. Mix the dip: Squeeze the roasted garlic cloves into a bowl. Add labneh, remaining 1 tbsp olive oil, salt, pepper, dill, and lemon zest. Stir until smooth and well combined.
3. Chill & serve: Transfer to a serving bowl, cover, and refrigerate for at least 30 minutes to let flavors meld. Garnish with extra dill and a drizzle of olive oil.

The magic here is the caramelized garlic—it adds a deep, mellow sweetness that balances the labneh’s bright tang. Serve with warm pita or crunchy radishes for contrast.

Tip: For extra richness, swap labneh with equal parts goat cheese or feta blended with a splash of milk.

Labneh and Smoked Salmon Bagels

This creamy, smoky bagel is a brunch showstopper—luxurious yet effortless, with a tangy labneh base that perfectly balances the rich salmon.

Ingredients:

• 2 plain or everything bagels, sliced and lightly toasted
• 1/2 cup labneh (or Greek yogurt strained overnight)
• 4 oz smoked salmon, thinly sliced
• 1 tbsp capers, drained
• 1/4 cup thinly sliced red onion
• 1 tbsp fresh dill, chopped
• 1/2 tsp lemon zest
• 1 tbsp extra-virgin olive oil
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. Spread 1/4 cup labneh evenly onto each toasted bagel half.
2. Layer smoked salmon over the labneh, folding slices gently for texture.
3. Scatter capers, red onion, and fresh dill evenly over the salmon.
4. Sprinkle each bagel with 1/4 tsp lemon zest, 1/8 tsp flaky sea salt, and 1/8 tsp black pepper.
5. Drizzle with 1/2 tbsp olive oil per bagel and serve immediately.

The magic here is in the contrast: cool, velvety labneh against the salty pop of capers and the smoky salmon. It’s a bite that feels fancy without fuss.

Tip: For extra tang, mix 1 tsp lemon juice into the labneh before spreading.

Labneh and Cucumber Sandwiches

These refreshing sandwiches are a breeze to throw together, with creamy labneh and crisp cucumber making the perfect light lunch or snack.

Ingredients:

• 1 cup labneh (strained yogurt)
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 English cucumber, thinly sliced
• 8 slices whole-grain bread
• 1/4 cup fresh mint leaves, roughly chopped
• 1 tbsp za’atar (optional)

Instructions:

1. In a small bowl, mix the labneh with 1 tbsp extra-virgin olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper until smooth.
2. Toast the bread lightly for extra crunch, if desired.
3. Spread a generous layer of the seasoned labneh onto each slice of bread.
4. Arrange the cucumber slices evenly over half of the bread slices, then sprinkle with 1/4 cup fresh mint and 1 tbsp za’atar (if using).
5. Top with the remaining bread slices, press gently, and slice diagonally.

The tangy labneh and cool cucumber create a dreamy contrast, while the za’atar adds a subtle earthy kick—no cooking required!

Tip: For a heartier version, add sliced radishes or a drizzle of honey for a sweet-savory twist.

Labneh and Tahini Swirl Dip

This creamy, tangy dip is a showstopper for any gathering—swirls of nutty tahini and rich labneh create a stunning (and delicious) centerpiece.

Ingredients:

• 2 cups labneh (or strained Greek yogurt)
• 1/3 cup tahini, well-stirred
• 2 tbsp extra-virgin olive oil, plus more for drizzling
• 1 tbsp lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp ground cumin
• 1 tbsp chopped fresh parsley (for garnish)
• 1 tbsp toasted pine nuts (for garnish)

Instructions:

1. In a medium bowl, whisk together the labneh, 2 tbsp olive oil, lemon juice, 1/2 tsp salt, and 1/4 tsp cumin until smooth.
2. Spoon the labneh mixture onto a shallow serving plate and use the back of a spoon to spread it into an even layer, leaving slight ridges at the edges.
3. Drizzle the tahini in a zigzag pattern over the labneh, then use a toothpick or knife to gently swirl the two together—don’t overmix!
4. Garnish with parsley, pine nuts, and a final drizzle of olive oil. Serve with warm pita or crunchy vegetables.

The magic here is in the contrast: cool, creamy labneh against the earthy depth of tahini, with pops of texture from the toppings.

Tip: For extra tang, let the labneh drain in cheesecloth overnight in the fridge—it’ll thicken beautifully.

Labneh and Pistachio Stuffed Dates

These sweet-and-tangy stuffed dates are the perfect bite-sized treat—creamy labneh, crunchy pistachios, and a drizzle of honey make them irresistible.

Ingredients:

• 12 Medjool dates, pitted
• 1/2 cup labneh (or thick Greek yogurt)
• 1/4 cup shelled pistachios, finely chopped
• 2 tbsp honey
• 1/4 tsp flaky sea salt

Instructions:

1. Slice each date lengthwise to create an opening (don’t cut all the way through). Gently press the sides to widen the cavity.
2. Spoon 1 tsp labneh into each date, then sprinkle with chopped pistachios, pressing lightly so they stick.
3. Arrange the stuffed dates on a plate, drizzle with honey, and finish with a pinch of flaky sea salt.

The contrast of the chewy dates, velvety labneh, and salty-sweet toppings makes these a crowd-pleaser every time.

Tip: For extra flair, roll the labneh-stuffed dates in crushed pistachios before drizzling with honey.

Labneh and Roasted Eggplant Dip

This creamy, smoky dip is a Middle Eastern-inspired crowd-pleaser—perfect for spreading on warm pita or pairing with crunchy veggies.

Ingredients

• 1 large eggplant (about 1 lb), halved lengthwise
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1 cup labneh (or Greek yogurt)
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 400°F. Brush eggplant halves with 2 tbsp olive oil and sprinkle with 1/2 tsp salt. Place cut-side down on a parchment-lined baking sheet. Roast for 35–40 minutes until very tender and caramelized. Let cool slightly.
2. Scoop eggplant flesh into a bowl, discarding skin. Mash with a fork until smooth.
3. Stir in labneh, lemon juice, garlic, cumin, smoked paprika, and remaining 1/2 tsp salt. Drizzle with remaining 1 tbsp olive oil.
4. Garnish with parsley. Serve at room temperature.

The charred eggplant adds deep flavor to the tangy labneh, while cumin and smoked paprika give it a subtle warmth—no tahini required!

Tip: For extra smokiness, broil the eggplant for the last 2–3 minutes until blistered.

Labneh and Caramelized Onion Tart

This savory tart combines creamy labneh with sweet, slow-cooked onions for a rich, tangy bite that’s perfect for brunch or a light dinner.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 large yellow onions, thinly sliced
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup labneh (or thick Greek yogurt)
• 1 tbsp fresh thyme leaves
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Roll out the puff pastry on a parchment-lined baking sheet and prick all over with a fork. Bake for 15 minutes until lightly golden, then let cool slightly.
2. Meanwhile, heat olive oil and butter in a skillet over medium-low heat. Add onions, sugar, salt, and black pepper. Cook, stirring occasionally, for 25–30 minutes until deeply caramelized.
3. Spread labneh evenly over the pre-baked pastry, leaving a 1-inch border. Top with caramelized onions and sprinkle with thyme. Brush the edges with beaten egg.
4. Bake for 20–25 minutes until the crust is puffed and golden. Let cool for 5 minutes before slicing.

The contrast of tangy labneh and sweet onions makes this tart irresistibly balanced—no cheese required!

Tip: For extra flavor, drizzle with honey or sprinkle za’atar before serving.

Labneh and Mint Yogurt Sauce

This creamy, tangy sauce is a game-changer for drizzling over grilled meats, roasted veggies, or even as a dip for warm pita—bright with fresh herbs and a hint of garlic.

Ingredients:

• 1 cup labneh (or Greek yogurt)
• 1/4 cup fresh mint leaves, finely chopped
• 1 small garlic clove, minced
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a medium bowl, combine the labneh, mint, garlic, olive oil, lemon juice, salt, and pepper.
2. Stir well until fully blended and creamy, about 1 minute. Taste and adjust salt or lemon if needed.
3. Cover and refrigerate for at least 30 minutes to let the flavors meld (or up to 2 days).

The magic here is in the balance—cool labneh, zesty lemon, and fragrant mint create a sauce that’s refreshing but rich enough to cling to every bite.

Tip: For extra texture, drizzle with more olive oil and a sprinkle of sumac before serving.

Labneh and Roasted Red Pepper Dip

This creamy, tangy dip is a showstopper with minimal effort—just blend, chill, and watch it disappear at your next gathering.

Ingredients:

• 1 cup labneh (or Greek yogurt, strained overnight)
• 1/2 cup roasted red peppers (jarred or homemade), drained and patted dry
• 1 small garlic clove, minced
• 1 tbsp extra-virgin olive oil, plus extra for drizzling
• 1/2 tsp smoked paprika
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. In a food processor, combine labneh, roasted red peppers, garlic, 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Blend until smooth, scraping down the sides as needed.
2. Transfer to a serving bowl, cover, and refrigerate for at least 30 minutes to let the flavors meld.
3. Before serving, drizzle with olive oil and sprinkle with parsley (if using).

The smoky-sweet peppers balance the labneh’s richness perfectly, and the dip thickens beautifully after chilling. Serve with warm pita or crunchy veggies!

Tip: For extra depth, char fresh red peppers under the broiler instead of using jarred—just peel and seed them before blending.

Labneh and Walnut Stuffed Figs

These elegant yet effortless stuffed figs are a sweet-meets-savory dream, with creamy labneh, crunchy walnuts, and a drizzle of honey for the perfect bite.

Ingredients:

• 8 fresh figs, stems trimmed, halved lengthwise
• 1/2 cup labneh (or thick Greek yogurt)
• 1/4 cup finely chopped walnuts
• 2 tbsp honey
• 1/2 tsp ground cinnamon
• Pinch of flaky sea salt

Instructions:

1. Gently scoop a small well into each fig half using a teaspoon.
2. In a small bowl, mix the labneh, chopped walnuts, and 1/2 tsp cinnamon until combined.
3. Spoon about 1 tsp of the labneh mixture into each fig half, slightly mounding it.
4. Arrange the stuffed figs on a serving plate and drizzle evenly with 2 tbsp honey.
5. Sprinkle lightly with flaky sea salt just before serving.

The contrast of the jammy figs, tangy labneh, and toasty walnuts makes these irresistible as a starter or dessert. Tip: For extra flair, warm the figs in a 350°F oven for 5 minutes before stuffing—they’ll taste even more luxurious!

Labneh and Herb Stuffed Mushrooms

These creamy, tangy stuffed mushrooms are a crowd-pleasing appetizer with a Middle Eastern twist—perfect for impressing guests without fuss.

Ingredients:

• 20 medium cremini mushrooms (about 1.5 lbs), stems removed and reserved
• 1 cup labneh (or Greek yogurt strained overnight)
• 1/4 cup finely chopped mushroom stems
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp toasted pine nuts (optional, for garnish)

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking sheet with 1 tbsp olive oil.
2. In a bowl, mix labneh, chopped mushroom stems, parsley, dill, lemon juice, garlic powder, salt, and black pepper until combined.
3. Spoon about 1 tbsp of the labneh mixture into each mushroom cap, mounding slightly. Arrange on the baking sheet.
4. Drizzle mushrooms with remaining 1 tbsp olive oil. Bake for 20–22 minutes until the filling is set and mushrooms are tender.
5. Garnish with pine nuts (if using) and serve warm.

The labneh filling turns luxuriously creamy while baking, contrasting beautifully with the earthy mushrooms—a bite-sized upgrade to classic stuffed mushrooms.

Tip: For extra tang, let the labneh drain in cheesecloth for 24 hours before using.

Labneh and Honey Glazed Chicken

This tender, tangy-sweet chicken gets its irresistible depth from creamy labneh and a sticky honey glaze—perfect for a weeknight dinner that feels special.

Ingredients:

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 1/2 cup labneh (or whole-milk Greek yogurt)
• 3 tbsp honey
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, whisk together 1/2 cup labneh, 2 tbsp honey, 2 tbsp olive oil, 2 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Reserve 1/4 cup of the marinade in a small bowl.
2. Coat the chicken thighs in the remaining marinade and let sit for 15 minutes (or up to 4 hours refrigerated).
3. Heat a skillet over medium-high. Cook chicken for 6 minutes per side until internal temperature reaches 165°F. Transfer to a plate.
4. Reduce heat to low. Stir 1 tbsp honey and 1 tbsp lemon juice into the reserved marinade, then simmer for 1 minute until glossy. Drizzle over chicken and garnish with parsley.

The labneh keeps the chicken juicy while the honey caramelizes into a lacquered finish—a trick you’ll want to use on everything.

Tip: For extra tang, let the chicken marinate overnight. Serve with warm pita to soak up the glaze!

Labneh and Lemon Zest Pancakes

These fluffy, tangy pancakes are a dreamy twist on the classic—thanks to creamy labneh and bright lemon zest for a breakfast that feels extra special.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup labneh (strained yogurt)
• 1 large egg
• 1/2 cup whole milk
• 1 tbsp unsalted butter, melted (plus extra for cooking)
• 1 tbsp lemon zest (from about 1 lemon)
• 1 tsp vanilla extract

Instructions:

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 1 cup labneh, 1 egg, 1/2 cup milk, 1 tbsp melted butter, 1 tbsp lemon zest, and 1 tsp vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined (a few lumps are okay).
4. Heat a nonstick skillet over medium-low heat and lightly grease with butter. Pour 1/4 cup batter per pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for 1–2 minutes until golden.

The labneh keeps these pancakes impossibly tender, while the lemon zest adds a sunny pop—no syrup needed, though a drizzle of honey wouldn’t hurt!

Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking.

Conclusion

With 20 luscious labneh recipes, this roundup proves just how versatile and delicious this creamy staple can be! Whether you’re whipping up a quick snack or a showstopping dish, there’s something here for every home cook. Try a recipe (or three!), leave a comment with your favorite, and don’t forget to share the love on Pinterest. Happy cooking!