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Roast Garlic Labneh

  • Author: Carol Green


Labneh is yogurt which has been strained to thicken, and a wonderful base for sauces.



4          cups plain full fat Greek Yogurt

1          whole head Garlic

1/2       cup chopped Herbs; Basil, Dill & Parsley

1          teaspoon Za’atar seasoning

1          teaspoon salt


  • Strain the labneh; place in a sieve lined with cheesecloth or a coffee filter overnight and place in the refrigerator, discard the liquid.
  • Roast the garlic; wrap the whole head of garlic loosely in foil and bake at 350F for 30 minutes. Allow to cool, break apart and squeeze out the garlic.
  • Mix together the labneh, garlic, herbs and seasoning.