Labneh Love

Some ingredients are unsung heroes. The ones that quietly make a dish sing without demanding the spotlight. Labneh is one of those heroes.

For the uninitiated, labneh is yogurt’s cooler, thicker cousin. Think of it as Greek yogurt that’s been to finishing school. Strained until creamy and lush, with a tang that whispers “I’ve got depth.”

Lately, I’ve been wondering why labneh isn’t more of a star in our kitchens. Sure, it’s there, holding down mezze platters next to hummus and baba ghanoush. But it deserves more. A lot more.

The other night, I painted a swoosh of labneh onto a plate before laying down a warm slice of Persian frittata (aka Kuku). That creamy tang meeting those earthy herbs and golden edges? That’s magic. Labneh toast also needs to be a thing. Imagine: toasted sourdough topped with a thick layer of labneh, drizzled with honey or olive oil, a sprinkle of za’atar or chili flakes. Breakfast, elevated.

And then there’s dessert. On a recent trip up to the Catskills, a visit to Fortunes in Tivoli was non-negotiable. My friend Andrew had waxed poetic about their Labneh Sour Cherry Ice Cream. Turns out, he was right. So freaking right. The tang of the labneh cuts through the sweetness, while the cherries bring a tart pop of summer. It’s dreamy.

Of course, I needed to find a recipe the minute I got home. It may not be Fortune’s secret formula, but David Lebovitz’s Labneh Ice Cream comes pretty darn close. I made it for a dinner party and served it with homemade Strawberry Compote with Orange Flower Water. Silky, floral, tangy, and bright. Labneh love at its finest.

Maybe it’s time we all give labneh the standing ovation it deserves. Not just as a sidekick, but as the star of the show.