Labneh Makbouseh

Labneh Makbouseh is tangy, creamy, and richly aromatic, with soft yogurt cheese balls cloaked in earthy za'atar and lush olive oil. It is simple to make yet deeply satisfying, perfect with crisp vegetables or alongside warm low-carb flatbread alternatives.

Nutrition · per serving

377kcal

12gProtein

8gCarbs

33gFat

1.5gFiber

2 servings

Ingredients

4 items

For the labneh balls

full-fat Greek yogurt400 g

fine sea salt3 g

For coating and storing

za'atar12 g

extra-virgin olive oil120 ml

Tips

•For a true 10-minute hands-on recipe, the draining is passive time; active prep is minimal.
•If your yogurt is not thick enough, the balls will slump. Strain longer until it holds its shape easily.
•Only part of the olive oil is typically consumed; nutrition below assumes about 45 ml oil is eaten across 2 servings.
•These keep well in the refrigerator for up to 1 week as long as the balls remain fully submerged in oil and are handled with clean utensils.

Steps

1
Line a small sieve or colander with a clean cheesecloth, muslin, or a double layer of strong paper towel, and set it over a bowl. Stir the salt into the Greek yogurt until evenly combined.
400 g full-fat Greek yogurt3 g fine sea salt
2
Spoon the salted yogurt into the lined sieve, gather the cloth over the top, and gently press to start releasing whey. Refrigerate and let it drain until very thick and scoopable, ideally overnight. For a faster version, use very thick Greek yogurt and drain for at least 1 hour; the balls will be slightly softer.
400 g full-fat Greek yogurt3 g fine sea salt
3
Once thickened, use clean hands or two small spoons to shape the labneh into 8 small balls, about 20-22 g each. If the mixture sticks, lightly oil your hands. Roll each ball in the za'atar so it is well coated.
12 g za'atar120 ml extra-virgin olive oil
4
Place the coated balls in a clean jar or shallow container and pour over the olive oil to cover them fully. Rest for 10 minutes before serving so the za'atar hydrates slightly and the flavors meld. Serve chilled or cool with cucumber or as part of a mezze spread.
120 ml extra-virgin olive oil

Origin & History

Labneh is a staple across the Levant, where strained yogurt has long been used as a practical way to preserve dairy and concentrate its flavor. Forming labneh into balls and storing them in olive oil is a traditional household method in Lebanon, often used for mezze tables and breakfast spreads.

lebanese labneh keto mezze no-cook yogurt zaatar

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Steps

Line a small sieve or colander with a clean cheesecloth, muslin, or a double layer of strong paper towel, and set it over a bowl. Stir the salt into the Greek yogurt until evenly combined.

400 g full-fat Greek yogurt3 g fine sea salt

Spoon the salted yogurt into the lined sieve, gather the cloth over the top, and gently press to start releasing whey. Refrigerate and let it drain until very thick and scoopable, ideally overnight. For a faster version, use very thick Greek yogurt and drain for at least 1 hour; the balls will be slightly softer.

400 g full-fat Greek yogurt3 g fine sea salt

Once thickened, use clean hands or two small spoons to shape the labneh into 8 small balls, about 20-22 g each. If the mixture sticks, lightly oil your hands. Roll each ball in the za'atar so it is well coated.

12 g za'atar120 ml extra-virgin olive oil

Place the coated balls in a clean jar or shallow container and pour over the olive oil to cover them fully. Rest for 10 minutes before serving so the za'atar hydrates slightly and the flavors meld. Serve chilled or cool with cucumber or as part of a mezze spread.

120 ml extra-virgin olive oil