If you have ever fallen in love with the creamy, tangy delight of Middle Eastern labneh, then this Roasted Garlic Labneh Recipe is about to become your new obsession. Combining the smooth richness of Greek yoghurt with the mellow, caramelized depth of roasted garlic, this spread is a game-changer. It’s wonderfully versatile, perfect for everything from breakfast bagels to elegant dinner accompaniments alongside lamb or vibrant salads. The magic lies in its simplicity and the slow transformation as the yoghurt strains into luscious, thick labneh infused with subtle garlic warmth.
Ingredients You’ll Need
These ingredients are refreshingly simple but each plays an essential role in building the creamy texture and layered flavors that make this Roasted Garlic Labneh Recipe so special.
- 1 kg tub Greek Yoghurt: The silky base for your labneh, its thickness is key for a rich texture after straining.
- 1 clove roasted garlic: Roasting softens its pungency while adding a sweet, nutty depth that elevates the entire dish.
- 1 teaspoon sea salt: Enhances all the flavors without overpowering the natural tang of the yoghurt and garlic.
- 1 tablespoon extra-virgin olive oil: Adds a fruity, peppery finish when drizzled on top before serving.
- ¼ teaspoon fresh thyme leaves (or other fresh herbs): Infuses a fresh, aromatic note for extra complexity and color.
How to Make Roasted Garlic Labneh Recipe
Step 1: Roast the Garlic Clove
Start by roasting a single garlic clove until it becomes soft and golden, which mellows its sharpness into something surprisingly sweet and creamy. You can roast it wrapped in foil in the oven or gently in a skillet until tender and fragrant. This step is crucial because it transforms the garlic from harsh to mellow, making the labneh glow with warmth and subtlety.
Step 2: Combine Ingredients
Transfer the roasted garlic into a medium mixing bowl and mash it gently with a fork, bringing out its creamy texture. Next, add the Greek yoghurt and sea salt. Stir everything together thoroughly, ensuring the garlic is evenly dispersed to infuse every spoonful with flavor.
Step 3: Prepare to Strain
Set a sieve over a large bowl and layer it with a clean cheesecloth approximately 30cm by 30cm. This setup lets excess liquid drain away while thickening the yoghurt into labneh. Spoon the garlic yoghurt mixture into the cheesecloth-lined sieve, carefully spreading it out.
Step 4: Refrigerate Overnight
Cover the bowl with cling wrap or wax wrap and place it in the refrigerator to strain for 12 to 24 hours. This slow process allows the liquid whey to separate, leaving behind the thick, creamy labneh we all love. Patience really pays off here.
Step 5: Finish and Serve
Once strained, transfer the labneh to a serving dish. Drizzle generously with extra-virgin olive oil and sprinkle fresh thyme leaves on top. The olive oil adds a luscious sheen, and the thyme brings that final herbal brightness that balances perfectly with the roasted garlic’s richness.
How to Serve Roasted Garlic Labneh Recipe
Garnishes
The beauty of this Roasted Garlic Labneh Recipe lies in its elegant simplicity, but adding a few thoughtful garnishes can amplify its appeal. Fresh thyme or oregano leaves add a pop of green and fragrance. A pinch of smoked paprika or sumac can provide a slightly tangy, smoky note. And a fresh drizzle of extra-virgin olive oil is simply irresistible and visually stunning.
Side Dishes
This labneh pairs beautifully with an array of foods. Try it spread over toasted bagels or warm pita bread for a delightful snack. It also shines as a cooling, creamy companion to savory lamb dishes or spiced meatballs. Serving it alongside crisp cucumber and tomato salad creates a refreshing balance that will have everyone reaching back for more.
Creative Ways to Present
Think beyond the usual spread. Serve this labneh in small bowls as part of a Middle Eastern mezze platter with olives, nuts, and pickled vegetables. Or dollop it atop roasted vegetables to add creaminess and tang. You can even swirl it into soups as a luscious garnish or use it in sandwiches and wraps for a flavorful twist on your lunch routine.
Make Ahead and Storage
Storing Leftovers
Keep any leftover labneh in an airtight container in the refrigerator. It stays fresh and delicious for up to one week, making it an excellent make-ahead option. Just be sure to give it a stir and freshen with a drizzle of olive oil before serving again.
Freezing
Because labneh’s creamy texture changes when frozen, it’s best to avoid freezing this Roasted Garlic Labneh Recipe. The delicate flavor and silky consistency can be compromised by ice crystals forming during freezing and thawing.
Reheating
This labneh is best enjoyed cold or at room temperature and does not require reheating. Heating can cause the texture to separate and lose its velvety creaminess. Simply let it sit out for a little while to soften slightly if it has been refrigerated.
FAQs
Can I use regular yoghurt instead of Greek yoghurt?
While you can use regular yoghurt, Greek yoghurt’s thickness and creaminess are what create the perfect labneh texture after straining. Using regular yoghurt may result in a runnier labneh that lacks that luscious density.
How long does it take to roast garlic?
Roasting a garlic clove usually takes about 15 to 20 minutes at 180°C (350°F). The goal is soft, golden cloves that mash easily and lose their raw bite, making them perfect for this recipe.
Is labneh healthy?
Yes, labneh is quite healthy! It’s packed with protein and calcium from the yoghurt, probiotics that support gut health, and contains healthy fats especially when served with olive oil. Plus, it’s naturally gluten-free and vegetarian-friendly.
Can I add other herbs instead of thyme?
Absolutely! Fresh dill, oregano, or mint are also wonderful choices that can change the flavor profile to suit your preference. Feel free to experiment and find your favorite herb pairing.
What if I don’t have cheesecloth?
If cheesecloth isn’t available, a clean kitchen towel or coffee filter can work as a substitute for straining. Just ensure it is very clean and fine enough to hold the yoghurt while allowing the whey to drain.
Final Thoughts
This Roasted Garlic Labneh Recipe is a total delight that elevates everyday yoghurt into something truly special. Whether you’re serving it for a laid-back brunch or as part of an elegant dinner spread, its creamy, garlicky goodness makes it an absolute crowd-pleaser. I can’t wait for you to try it and discover just how easy it is to bring a taste of the Middle East into your kitchen.
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Roasted Garlic Labneh Recipe
- Total Time: 1 day
- Yield: 8 servings
- Diet: Diabetic, Gluten Free, Vegetarian
Description
Roasted Garlic Labneh is a creamy and tangy Middle Eastern yogurt cheese made by straining Greek yogurt with roasted garlic and seasoning. Perfect as a spread on toasted bagels, a dip with warm pita bread and vegetables, or served alongside lamb, meatballs, and fresh salads.
Ingredients
Labneh Base
- 1 kg tub Greek Yoghurt
- 1 clove roasted garlic
- 1 teaspoon sea salt
Toppings
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon fresh thyme leaves or other fresh herbs of choice
Instructions
- Mash the Roasted Garlic and Combine: Place the roasted garlic clove into a medium-sized mixing bowl and use a fork to mash it thoroughly. Add the Greek yogurt and sea salt to the bowl, then stir well until the mixture is evenly combined and smooth.
- Prepare to Strain: Place a sieve over a bowl and arrange a piece of cheesecloth (approximately 30cm x 30cm) on top of the sieve to catch the yogurt mixture as it strains.
- Spoon Yogurt Mixture into Cheesecloth: Spoon the garlic yogurt mixture into the cheesecloth-lined sieve, spreading it evenly to facilitate proper straining.
- Refrigerate Overnight: Cover the bowl with cling wrap or a wax wrap to prevent contamination and place it in the refrigerator. Allow it to strain overnight (approximately 12-24 hours) so the liquid separates and a thick labneh forms.
- Serve Labneh: The next day, remove the bowl from the fridge. Carefully transfer the thickened labneh to a serving dish. Drizzle with extra-virgin olive oil and sprinkle with fresh thyme leaves or your choice of fresh herbs before serving.
Notes
- Storage: Store labneh in an airtight container in the refrigerator. Use within one week for optimal freshness.
- Serving Suggestions: Spread on toasted bagels, use as a dip for warmed pita bread and vegetable sticks, spread on sandwiches and wraps, or serve alongside lamb dishes and fresh salads for added flavor and creaminess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiments
- Method: No-Cook
- Cuisine: Middle Eastern
