Homemade Labneh with Honey an Figs

This Homemade Labneh with Honey and Figs is incredibly easy to make. It can be served as a great appetizer, side dish, or for as a delicious Mediterranean breakfast.

If you haven’t heard of labneh before, it’s a soft cheese That’s made by straining the yogurt to remove the whey and excess liquid. By doing so, the texture will become very similar to a cream cheese. The flavor is deliciously rich and has this subtle tang to it because it’s made with yogurt.

Labneh is a very common dish that’s found throughout the Middle East. Growing up half Armenian, it was something I grew up eating and truly enjoyed. My grandmother and great grandmother would spend weekends whipping up a fresh batch to eat. Fresh is always best. You can actually find labneh at many Mediterranean restaurants Under a mezzo section of the menu. It’s served as a dip with olive oil, sumac, and all kinds of different variations. But it’s also so simple to make at home. The hardest part is waiting 24 hours for it to thicken up a bit. I hate waiting LOL.

Today, I’m switching up one of my favorite savory mezze orders by sweetening it up a bit. I took the same traditional labneh recipe and added honey, figs (since they’re in season), walnuts, and a touch of basil and lemon zest. Talk about a crowd-pleaser.

Labneh in a bowl with wooden spoon

How to make labneh

To make, this is simple. All you need is a long spoon such as a wooden cooking spoon and a cheesecloth. You mix together the yogurt and salt and place it on top of the cheesecloth. Then, you tie it into a knot using the spoon to ensure the yogurt DOES NOT touch the bottom of the bowl. Place it in the fridge and wait 24 hours. Then, you can remove it and dress it up any way you like. I love it with olive oil, zaatar seasoning, garlic, and some sumac. Recipes I should make for the blog soon I suppose.

Substitutes

  • Feel free to swap figs for pomegranate seeds or even roasted grapes.
  • To make it traditionally, omit the honey, herbs, and fruit and drizzle the labneh with olive oil, za’atar, and sumac. Add in fresh chopped parsley if you wish.

This would be great to serve as a side dish to any menu or as a beautiful appetizer for any party. This will be a showstopper app… trust me! If you wanted to eat like an Armenian, have it with breakfast. I like to serve this up with sliced cucumbers, homemade chickpea tortilla, and extra herbs like mint and parsley. It’s spectacular!

XO,

Natalie

Related Blog Post

Xo,

Natalie

Homemade Labneh with Honey and Figs

Homemade Labneh with Honey and Figs

Homemade Labneh with Honey and Figs

This labneh recipe is the perfect appetizer, breakfast, and side dish to any meal.
Prep Time 10 minutes
Total Time 1 day
Course Appetizer
Cuisine Mediterranean
Servings 8

Ingredients
  

  • 1 cup whole fat Greek yogurt
  • 1/4 tsp sea salt
  • 1.5 tbsp raw honey
  • 3 figs quartered
  • 1/2 lemon zested
  • 2 tbsp chopped walnuts
  • 1 tbsp chopped fresh basil
  • tiny pinch of sumac optional

Instructions
 

  • In a bowl, mix together the yogurt and sea salt.
  • One a cheesecloth, scoop the mixture onto a layer of cheesecloth (or 2 layers, depending on the thickness of your yogurt).
  • Bring the edges of the cheesecloth together, tie it around a wooden spoon, and place the spoon across the top of a medium bowl so that the labneh hangs in the center but does not touch the bottom of the bowl. Chill overnight.
  • Remove the labneh from the cheesecloth and place it on a platter. Add the figs, walnuts, lemon zest, basil, and drizzle with honey.
  • Serve with fresh cucumbers, bread, or crackers and enjoy.