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Turmeric Labneh with Za’atar

Turmeric Labneh with Za’atar

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 6

Made from strained yoghurt, labneh has a thick, creamy texture and milk tang. It's great for scooping up with flatbreads and crackers. Za’atar, sprinkled on top, is a spice blend with sesame seeds and sumac. This recipe has real Middle Eastern style and makes a great snack for when you have friends over. 
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  • 500g greek yoghurt
  • 200g natural yoghurt
  • 1 tsp sea salt flakes
  • 2 tsp ground turmeric
  • 1 tsp za'atar
  • 2 tbsp extra virgin olive oil


Step 1

In a large bowl, mix together the two yoghurts, sea salt and turmeric, until well combined.

Step 2

Lay a clean tea towel or double layer of muslin in another mixing bowl, with the corners hanging over the edges. Transfer the yoghurt mixture into the tea towel/muslin, then bring the opposite corners together and tie in knots. Suspend in a cool spot, not in the sunshine, with the bowl underneath to catch the escaping liquid (hanging from a kitchen cupboard handle works well). Leave to hang for at least 10-12 hrs; overnight is ideal.

Step 3

Carefully untie the tea towel/muslin and transfer the labneh to a serving dish. Press down with the back of a spoon to flatten a little and to create some indents in the surface. Sprinkle over the za’atar and drizzle with the oil. Finish with a pinch of sea salt. This will keep for 1 week in the fridge in an airtight container or 1 month if kept under a layer of oil.

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