Mint Labnah

Mint Labnah

Prep. 5 mins
Cooking 5 mins
Serving 4

INGREDIENTS Measurements


2 cups yogurt
1 tablespoon lemon juice
2 tablespoons dry mint
1 1/2 olive oil



  • - Mix yogurt with lemon juice.
  • - Place large piece of cheesecloth in a bowl and tie with a rubber band around the bowl to hold.
  • - Pour yogurt on the cheesecloth and let it strain, tie it up like a pouch.
  • - Leave in a cool place or refrigerate for at least a day to get rid of whey.
  • - Remove labnah from cheesecloth, place in another bowl and refrigerate.
  • - Shape Labnah into small balls and coat with dry mint.
  • - Put Labnah balls in sterilized jar and cover with olive oil and lock the jar firmly.
  • - Store in refrigerator covered for 2 weeks.


  • • You can use Sumac or black sesame seeds instead of dry mint.


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