Sumac Labneh is a Middle Eastern dip made using thick yogurt and ground sumac. It is super healthy and comes together in 5 minutes of active working time (vegetarian, gluten-free).
About Sumac Labneh
Sumac Labneh (Sumac Labnah) is a 3 ingredients Middle Eastern dip where thick Greek yogurt is flavored with ground sumac.
Labneh, also known as Lebni, Labna, or Labne is a fresh cheese prepared by salting and straining yogurt. It is just like Greek yogurt but is strained further to make Labneh.
It is thick, creamy, and super delicious. When flavored with sumac powder, the taste of this dip is further accentuated.
Serve it as a dip with lavash, veggies, chips, or pita bread, or use it as a spread for your wraps and sandwiches.
Greek Yogurt – Use whole milk Greek yogurt for the best result. You can also use plain yogurt, but it will take a little more time to thicken it.
Sumac – This is the star ingredient of this recipe. Use the best quality dried sumac powder.
Salt – Add according to your taste.
You will also need some extra virgin olive oil to garnish the dip. You can also garnish it with pomegranate seeds, red pepper flakes, and mint leaves.
Add some lemon juice and lemon zest to make it tangier.
Mix the labneh with cream cheese or sour cream to make it richer and creamier.
Sumac Labneh can be served as a dip with Lavash, chips, pita bread, crackers, veggies, or fruits like fresh figs, carrots, cucumbers, etc. You can also serve it as a dip with your favorite Lebanese snacks or appetizers.
It can also be used as a spread for your wraps, rolls, sandwiches, or burgers.
It is also a delicious addition to soups, stews, pasta, and sauces.
You can also add it to salads.
Sumac Labneh will last for 2 weeks when stored in an air-tight container in the refrigerator.
You can also shape it into small balls with wet hands for better storage and pour some olive oil on top before storing the balls in closed containers.
You Might Also Like
Sumac Labneh Recipe
- 1 pound Greek yogurt (500 g)
- ½ teaspoon salt
- 2 teaspoons ground sumac
- Line a sieve with a muslin cloth.
- Stir together salt and yogurt and pour the mixture into the cloth.
- Bring the corners of the muslin together and twist to form a tight ball.
- Place the sieve over a bowl to collect any liquid that drips down (whey).
- Place the bowl in the fridge and allow to drain for 24-48 hrs or until the yogurt is very thick and creamy.
- Transfer the thick yogurt to a mixing bowl and mix with ground sumac.
- Transfer the labneh into the serving bowl and spread it using the back of a spoon. Drizzle on some extra virgin olive oil. Sprinkle some sumac powder on top and enjoy!