Labne, Honey and Zaatar

Recipe & Photography Mehrunnisa Yusuf



1 kilogram full fat Greek or Turkish Yoghurt
A large cheese cloth
A large sturdy wooden spoon
Two large deep bowls
Good quality Honey (I would suggest Greek Thyme Honey or British Heather Honey)
Zaatar or Sumac
Flaky Salt
Toasted flat bread or sourdough


Place the yoghurt in a large bowl and mix it gently. Line another bowl with the cheesecloth and pour the yoghurt into it.

Suspend the cheesecloth over the bowl by bringing the corners together in a knot over the wooden spoon. The spoon must be large enough to rest across the bowl. Make sure that the yoghurt hangs and does not touch the base of the bowl. Place it in the fridge and leave it to drip overnight (between twelve to twenty-four hours). Alternatively you can hang the yoghurt over the kitchen sink if the weather is cool.

The labne is ready when the yoghurt has lost all its moisture and is almost halved in quantity. Squeeze the labne-filled cheesecloth to remove any remaining moisture before taking it out, and remove and wash the cheesecloth before serving.

Spread a couple of tablespoons of labne in a circle in a shallow bowl. Drizzle with honey, dust with flaky salt (to your taste) and season with either zaatar or sumac.

Serve with toasted sourdough or flatbread.

This recipe originally appeared in the article:

Food Memories: Reworking a Childhood Favourite


Labne, Honey and Zaatar was created by Food&_ community member:

Mehrunnisa Yusuf

Mehrunnisa Yusuf