Labneh is a Lebanese version of strained yogurt, similar to Fage.
You can buy a 16 oz. container of labneh from Holy Land Deli, and, unlike Fage, it costs a mere $2.79.
I enjoy making this labneh dip that can be served with a variety of foods. The Holy Land deli in Midtown Global Market sells “day old” flat breads for $1.99. If you are like me, you have been known to eat 30 day-old bread. I toasted Lebanese style pocket bread in a pan with olive oil, salt, pepper, and cayenne, which became delightfully crisp.
Last evening, I served this dip along with miniature, spicy samosas I heated in the oven. This dip is also delicious when served with Kuku, an herby Persian egg bake. I used this recipe from Chowhound.
- 8 oz of labneh
- A few spoonfuls of spicy mango chutney to taste
- Juice of half a lime
- Handful of cilantro, finely chopped
- Minced red onion to taste
- Salt and pepper to taste