Marissa's MediterraneanA velvety, tangy homemade yogurt cheese topped with a crunchy, nutty spice blend. It's the ultimate high-protein snack for dipping crunchy veggies or warm pita.
In a medium bowl, mix the Greek yogurt with the salt until well combined.
Use a high-quality whole milk yogurt for the creamiest results.
Line a fine-mesh strainer with three layers of cheesecloth and place it over a deep bowl. Pour the yogurt into the cheesecloth.
Make sure the strainer isn't touching the bottom of the bowl so the liquid can drain freely.
Gather the edges of the cheesecloth, tie them with a string, and let the yogurt strain in the refrigerator for at least 12 to 24 hours.
The longer it sits, the firmer the labneh will be.
In a small dry skillet over medium heat, toast the hazelnuts, sesame seeds, coriander, and cumin until fragrant, about 3-5 minutes. Let cool and crush slightly.
Watch closely so the sesame seeds don't burn!
Spread the thickened labneh onto a small plate or bowl, creating a well in the center with the back of a spoon.
A shallow wooden bowl looks beautiful for serving.
Drizzle with olive oil and generously sprinkle the homemade dukkah spice blend over the top. Serve with cucumber spears.
The secret to perfect labneh is patience—let it strain for a full 24 hours if you want it thick enough to scoop like cream cheese. If you're in a rush, 12 hours will give you a lovely, creamy dip. Always use the best extra virgin olive oil you can find; it really carries the flavor of the dukkah!
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef