Try this delicious recipe!


  • 500gm Greek yoghurt

  • 1 tsp. salt

  • Za’atar

  • 3 tbs. dried thyme

  • 3 tbs. sesame seeds, toasted

  • 3 tbs. sumac

  • 1 tbs. cumin

  • ½ tsp. salt

  • Extra virgin olive oil


  • 1.

    For the Labne line a large bowl with muslin cloth.

  • 2.

    Mix the yoghurt and salt together and then pour into the muslin cloths.

  • 3.

    Bring all the sides of the cloth together and then tie. Place in a bowl in a sieve. Refrigerate overnight or even for 2 days.Discard the liquid that has gathered at the bottom of the bowl and then store the labne in airtight container until ready to use.

  • 4.

    Place all the za’atar ingredients into a mortar and pestle and pound to combine. Keep in an air tight jar with all your other spices.

  • 5.

    Serve the labne with a good drizzle of olive oil and sprinkle.

  • 6.

    With a little za’atar. Serve as a dip with crispy lavosh or Lebanese bread.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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