Enjoy labneh, a thick, tangy Middle Eastern yogurt, seasoned simply with crushed red pepper, black pepper and garlic, then topped with some herbs and a drizzle of good olive oil.


  • 1 cup labneh

  • ½ tsp coarse McCormick Black Pepper, ground

  • ½ tsp McCormick Chilli Flakes

  • ¼ tsp McCormick Garlic Powder

  • 1 tablespoon olive oil

  • 1 tablespoon chopped fresh cilantro or mint (or a combination of both)


  • 1.

    Mix labneh and spices in small bowl until well blended.

  • 2.

    Drizzle with olive oil and sprinkle with cilantro. Serve with fresh or toasted pita bread.

  • Notes:

  • 1.

    Labneh is a Middle Eastern fresh cheese that is made from strained yoghurt. It is served as a dip or spread for pita or other bread at any meal. Find it in the dairy or specialty cheese section of some supermarkets, gourmet cheese stores or Middle Eastern markets.

  • 2.

    If prepared labneh is unavailable, make your own. Line a strainer with a few layers of cheesecloth or muslin. Place strainer in a deep bowl. Mix 2 cups plain Greek-style or regular full-fat yoghurt and ½ teaspoon salt. Spoon into lined strainer. Fold up ends of cheesecloth. Let stand in refrigerator 12 to 18 hours. Spoon drained yoghurt into small bowl, discarding liquid. Add 2 tablespoons sour cream. Continue as directed in recipe.

  • 3.

    Makes 1 cup or 8 2 tablespoon servings.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 98kj
  • Fat Total 7g
  • Saturated Fat 2g
  • Protein 5g
  • Carbohydrate 3g
  • Sugar 2g
  • Sodium 34mg

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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This recipe is from the Flavour Forecast 2015. Visit to explore all eight Flavour Forecast 2015 trends.

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