Labneh dip- Lebanese Labneh- Easy dip recipe

Homemade Labneh Dip

This easy Homemade Labneh Dip is creamy, tangy and delicious and is made with only TWO ingredients! I always have Labneh dip stored in my fridge for instant snacks and meals! Top it with olive oil and spread it on a toast, bagel or flatbread with sprinkles of  Za’atar or simply as a dip with fresh veggies or pita chips. 

Labneh dip- Lebanese Labneh- Easy dip recipe

What is Homemade Labneh?

Labneh is a popular Middle Eastern yogurt with a tangy, thick, and creamy texture similar to whipped cream cheese. Labneh dip is basically made by straining whole milk yogurt until it loses most if its liquid. The longer you strain it, the thicker it will get.

The Ingredients in Homemade Labneh Dip: 

Yogurt. Labneh is usually made with full fat whole milk yogurt, but can be made with low fat yogurt as well. Use any plain yogurt including Greek yogurt. 

Salt. A pinch of salt. I like to add salt after the yogurt is stained and turned into Labneh, but feel free to mix it with yogurt before the straining process. 

Lebanese Labneh recipe

How to Make Homemade Labneh From Yogurt:

(Detailed recipe with printable option in recipe card below) 

Making Labneh at home is very simple, just buy your favorite brand of full fat whole milk yogurt. To make this dip- Line a medium sized colander with a linen cloth or several layers of cheesecloth and place the lined colander into another fitted medium sized bowl. Pour yogurt over the cloth and cover gently with the overhang of the linen or cheesecloth. After several hours, the whey strains out, leaving you with a delicious thick spreadable cheese. This will take  anywhere from 8-24 hours, depending on how thick you like you labneh to be- I usually leave it overnight. Some people have found success by hanging the cheese cloth filled with yogurt from the kitchen faucet and letting it drain into the kitchen sink. I personally have never tried this method, although it does sound cool!

how to make lanneh dip

How to Make Homemade Labneh from Milk?

  If you really want to make labneh dip from scratch, you will have to make your own yogurt from milk first. Here is the recipe with a step by step to make your own homemade yogurt. Once you have homemade yogurt, you can then follow the recipe above to turn it into Labneh. 

How to store this Labneh spread:

Store homemade labneh in the fridge in a sealed container topped with extra virgin olive oil for up to 2 weeks. You can also freeze it without the oil, by placing it in an airtight freezer container without the olive oil for up to 4 months. Thaw overnight in the fridge before serving. 

More Easy Dip Recipes:

Labneh Flatbread

Avocado Hummus Recipe

Homemade Hummus Recipe

Beet Hummus

Hummus with Beef

Baba Ganoush- Eggplant Dip

This recipe was originally shared on the blog on March 8, 2018 and has been updated now to include new photos. Here’s the original photo!

This spreadable homemade Labneh dip recipe is a Lebanese staple made by straining whole milk yogurt until it loses most if its liquid.

If you’ve tried this healthy Middle Eastern Yogurt Dip or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram or Facebook.   

Step By Step to Making Homemade Labneh From Yogurt

Yield: 8

Homemade Labneh Dip Recipe

if you are looking for Lebanese dip recipes, you will love this Labneh recipe.

The perfect Homemade Labneh Dip Recipe!

Prep Time 5 minutes
Additional Time 1 day
Total Time 1 day 5 minutes

Ingredients

  • 2 lbs plain whole milk yogurt
  • 3/4 tsp salt- or to taste

Instructions

      1. Line a medium sized colander with a linen cloth or several layers of cheesecloth.
      2. Place the lined colander into another fitted medium sized bowl. The second bowl severs as a drainage basin.  Make sure the colander sits in high in the bowl, leaving space for the drained fluid to collect below the colander. This colander works great.
      3. Pour the yogurt mixture into the cheesecloth lined colander.
      4. Cover gently with the overhang of the linen or cheesecloth.
      5. Drain for 24 in the fridge.
      6. Remove strainer from bowl; discard stained water
      7. Scoop labneh into a bowl; stir in salt.
      8. Top with extra virgin olive oil.
      9. Serve and enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 69Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 270mgCarbohydrates: 5gFiber: 0gSugar: 5gProtein: 4g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Lebanese Spinach pies, also known as fatayer bi sabanekh with the best fatayer dough recipe!

Lebanese Spinach Pies

These Lebanese Spinach Pies are one of my favorite Lebanese snacks. I could eat them everyday!  Spinach pies make a perfect portable snack, you can pack them in your kid’s lunch box or eat them on the go!

Lebanese Spinach pies, also known as fatayer bi sabanekh with the best fatayer dough recipe!

What is Lebanese Spinach Pies?

Lebanese Spinach Pies or spinach fatayer are a stable in Lebanese cuisine, made with spinach, onion, olive oil and sumac mixture baked inside a homemade dough to create a delicious vegetarian meal. These pastries are soft, tangy and delicious.  They  freeze great too!

The Fatayer Dough Recipe: 

The dough for this fatayer recipe is very easy to prepare. With just 6 ingredients, this dough requires just one bowl with a lid (no stand mixer, though you can use one if you’d like), about 5 minutes of kneading, and 3 hours to rise. For this fatayer dough, I prefer to use 

The Spinach Pies Filling:

The  Spinach pies filling is a combination of spinach and onions, seasoned with salt and sumac. Sumac is the basic ingredient to this recipe. You can feel free to experiment with this recipe a bit, for example by adding some feta cheese to the filling if you want. 

  • Start by cutting onions into wedges or diced. 

onion recipes

  • Cut spinach into small pieces and place in a large bowl  and add onions salt and Sumac spice and mix well.

sumac recipes

  • Add olive oil and mix some more until the mixture is well incorporated. 

fatayer bl sabanekh filling

How to Make Homemade Lebanese Spinach Pies: 

  • Preheat the oven to 350° F. Line a baking sheet with a lightly greased parchment paper.
  • Punch down the dough and form into 12 small balls.
  • Arrange on lightly floured surface and sprinkle some flour on top too.

The best homemade dough.

homemade manakish dough

  • Cover again with a towel or plastic wrap and leave to rise for another 30 minutes.
  • Form the spinach pies by flattening the dough balls on a floured surface into small circles with your fingertips or use a rolling pin (whatever works better for you). They will be about 6 inches in diameter.

  • Add about 1-2 tablespoons filling in the center of each circle. Leave a 1 inch border around.

  • Pinch together 3 edges of the circle over the center of the filling to form a triangular-shaped pie. Start by pinching two sides of each circle together and bringing the third edge a bit up to the center to close.

spinach pies

spinach pies

  • Arrange the stuffed pies in a single layer onto the prepared baking tray, lined with lightly greased parchment paper.
  • Bake until golden, about 15 minutes.
  • Repeat the process with the remaining circles and the remainder of the dough.
  • Let cool, serve and enjoy!          

If you love Lebanese food and are looking for Lebanese recipes authentic and delicious, then you will love this Vegetarian Lebanese recipe- Fatayer spinach or Lebanese Spinach Pies.

Making Fatayer Bi Sabanekh Ahead of Time: 

The good news is that you can make these Lebanese fatayer ahead of time, you can store in the fridge for up to 5 days in an airtight container.  They are also freezer friendly, Once the fatayer pies have been baked allow them to cool. Place in an airtight freezer safe container separating layers with parchment paper. Freeze for up to 3 months. Reheat in the oven or in the microwave before serving .

How to Serve Lebanese Spinach Pies: 

These Lebanese spinach triangles also taste great both warm and at room temperature. Serve with yogurt, hummus or Fattoush Salad.

Looking for more Lebanese Fatayer Recipes:

Zaatatar Manaqish

Lahm bi Ajeen- Lebanese Meat Pies

Cheese Manakish 

The Best Middle Eastern Spinach Pie Recipe

Yield: 12

Lebanese Spinach Pies

Spinach pies Lebanese/ Spinach pies Middle Eastern/ fatayer recipe/ fatayer spinach

These delicious Lebanese Spinach Pies or fatayer bi sabanekh make the perfect breakfast, snack or side side dish!

Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 4 hours
Total Time 4 hours 45 minutes

Ingredients

For the Dough

  • 4 cups bread flour (or 3 cups all purpose flour and 1 cups wheat flour)
  • 1 cup warm milk (heat it in microwave for a 20 seconds or so)
  • 2 tablespoons sugar
  •  2 teaspoons instant yeast
  • 3 tbsp warm water
  • 1 tsp salt
  • 1/2 cup vegetable oil
  • 3 tablespoons plain yogurt

For the Filling

  • 1 large onion – Diced or cut into fine wedges
  • 1 tablespoon salt
  • 2 lbs spinach – Chopped into small pieces
  • 1/4 cup sumac
  • 1/3 cup extra virgin olive oil

Instructions

    Prepare the the Spinach Pies Dough:

    1. In a small bowl, combine warm water, sugar and yeast. Set aside for 10 minutes to foam.
    2. In a large mixing bowl, combine flour, salt, warm milk, yogurt and vegetable oil.  Work the mixture with your hands.
    3. Pour in the yeast mixture and continue mixing until a soft dough forms.
    4. Continue kneading the dough until its feels elastic, smooth, and no longer sticks  to your hands, this step will take about 5 minutes.
    5. If after kneading, the dough is still too sticky for you, you can sprinkle just a tiny bit of flour and knead some more.
    6. Shape the whole dough into a round shaped dough.
    7. Pour 1 teaspoon olive oil on dough and spread it so the whole top of the dough is covered with oil evenly.
    8. Cover the dough with plastic wrap and the bowl with its lid.
    9. Wrap container with a large towel (to keep warm) and leave to rise at room temperature for about 3-4 hours or until doubled in size.

Prepare the Spinach Pies Stuffing Mixture:

  1. In a large bowl, add spinach, onions, salt, sumac and olive oil- mix well. The mixture will be overly salty and sour ( if you decided to taste), however after baking the final product should come out just right 😉

Prepare the Spinach Pies for Cooking:

    1. Preheat the oven to 350 ° F. Line a baking sheet with a lightly greased parchment paper.
    2. Punch down the dough and form into 12 small balls.
    3. Arrange on lightly floured surface and sprinkle some flour on top too.
    4. Cover again with a towel and leave to rise for another 30 minutes.
    5. Form the spinach pies by flattening the dough balls on a floured surface into small circles with your fingertips or use a rolling pin (whatever works better for you). They will be about 6 inches in diameter.
    6. Add about 1-2 tablespoons filling in the center of each circle. Leave a 1 inch border around.
    7. Pinch together 3 edges of the circle over the center of the filling to form a triangular-shaped pie. Start by pinch two sides of each circle together and bringing the third edge a bit up to the center to close.
    8. Arrange the stuffed pies in a single layer onto the prepared baking tray.
    9. Bake until golden, about 15 minutes.
    10. Repeat the process with the remaining circles and the remainder of the dough.
    11. Let cool, serve and enjoy! 🙂                                 

Notes

Any leftover spinach pies can be stored in an airtight container in the fridge for around a week, or can be frozen for about 2-3 months.

If you make this recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

 

 

manakish, manaqish, zaatar bread

Zaatar Manaqish

Zaatar Manaqish or Zaatar Manakish is a very popular traditional Lebanese flatbread, topped with a mixture of Za’atar spice and  olive oil.  Zaatar Manaqish stores well, works great as a quick breakfast, brunch, or appetizer! It is one of my kids’ favorite snacks. I always have some stored in the freezer as a back up in case there is a fuss over dinner. My kids call these Zaatar Manaqish, Pizza 🙂

zaatar manaqish stacked on top of each other

Zaatar Manaqish

The word Manaqish is rooted in the Arabic verb naqash, which literally means to sculpt, or carve out. After the dough has been rolled flat, it is pressed by the fingertips to sculpt little dips for the topping to sit in.

Nothing compares to the smell of freshly baked Zaatar Manaqish in the morning! Have you checked my zaatar swirl bread recipe, yet? 

What is Zaatar?

Zaatar is a is a combination of ground dried oregano and thyme, sumac, and roasted sesame seeds. I bring back all my zaatar mix from Lebanon every year. My Mother in Law makes the best zaatar blend in town! For the manakish topping, zaatar  is mixed with some olive oil and spread on top of each flatbread, before baking to perfection.

Zaatar Manaqish Dough

Making the dough from scratch is easy to prepare. The dough recipe is similar to that used in my  Spinach Pies, Lahm bi Ajeen- Lebanese Meat Pies and Cheese Manakish. However, if you don’t have the time to prepare homemade dough, you can use ready-made pizza dough or frozen rolls as an alternative.

Lebanese flatbread

How to Shape Zaatar Manaqish- Zaatar Manakish

  • Form your homemade dough into 14-16 small balls and let them rest on a floured surface covered with kitchen towel for 30 minutes before shaping.
  • Shape the za’atar manaqish by flattening the dough balls into small circles about 5 inches in diameter with your fingertips on a greased baking sheet. 
  • Press on each one by your fingertips to sculpt little dips for the topping to sit in.
dough rolled out
  • Add about 1 tablespoon of the za’atar topping in the middle of each flattened circle, leave a very narrow border around.
dough topped with zaatar
  • Bake at 400° F heated-oven for 7 to 9 minutes or until the dough is slightly browned on bottom and edges.
  • Remove from heat and set aside for a few minutes to cool down and allow topping to dry and settle into dough.
  • Serve za’atar manaqish warm or at room temperature with some fresh cut veggies and Labneh Dip.
  • Enjoy!
manakish recipe with zaatar blend.

How to Serve Zaatar Manaqish (Manoushe):

Zaatar manaqish are often served warm for breakfast with homemade labneh, olives and fresh veggies.

Looking for different Lebanese Manakish recipes, here are some!

Lahm bi Ajeen- Lebanese Meat Pies

Spinach Pies

Cheese Manakish

If you’ve tried this popular Lebanese Manakish recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. You can also join my brand new Facebook group where you can share a picture of the recipes that you’ve tried.

Zaatar Manaqish- Zaatar Manakeesh

Yield: 12-14 Flatbreads

Za'atar Manaqish

manakish, manaqish, zaatar bread

Nothing compares to the smell of freshly baked Zaatar Manaqish in the morning!

Prep Time 2 hours
Cook Time 8 minutes
Total Time 2 hours 8 minutes

Ingredients

For the Dough

  • 4 cups Bread Flour- Plus more for shaping
  • 1 cup Warm Milk- I heat in microwave for a few seconds)
  • 2 tbsp Sugar
  • 2  tsp Active Dry Yeast
  • 3 tbsp Warm Water- for foaming the yeast
  • 1/2 Cup Vegetable Oil
  • 1 tsp Salt 
  • 3 tablespoons plain yogurt

For Zaatar Topping

Instructions

    To make the dough: 

  1. In a small bowl, combine warm water, sugar and yeast. Set aside for 10 minutes to foam.
  2. In a large mixing bowl with lid, combine flour, salt, warm milk, yogurt and oil. Work the mixture with your hands.
  3. Pour in the yeast mixture. Continue hand mixing until soft dough forms. I mix until dough feels elastic, smooth, and no longer sticks  to my hands (If after mixing, the dough is still too sticky for you, you can sprinkle just a tiny bit of flour and mix some more).
  4. Shape the whole dough into a big ball.
  5. Pour 1 tbsp olive oil on ball-shaped dough and spread.
  6. Cover the dough with a piece of plastic wrap and close with lid.
  7. Wrap container with a large blanket and leave to rise in a warm spot for about 4 hours.
  8. Briefly knead your amazing home made dough and form into 12 small balls.
  9. Arrange on lightly floured surface and sprinkle some flour on top too.
  10. Cover again with a piece of plastic wrap and leave to rise for another 30 minutes.

To make the za’atar manaqish:

  1. Mix together the za’atar seasoning and olive oil in a small bowl.
  2. Preheat the oven to 400 ° F.
  3. Spray baking tray with cooking oil and set near you.
  4. Form the za’atar manaqish by flattening the dough balls into small circles about 5 inches in diameter with your fingertips.
  5. Transfer to the greased sheet, press on each one with your fingertips to sculpt little dips for the topping to sit in.
  6. Add about 1 tablespoon of za’atar topping in the middle of each flattened circle, leave a very narrow border around.
  7. Bake at 400° F heated-oven for 7 to 9 minutes or until the dough is slightly browned on the bottom and edges.
  8. Remove from heat and set aside for a few minutes to cool down and allow topping to dry and settle into dough.
  9. Serve za’atar manaqish warm or at room temperature with some fresh veggies and Labneh dip.
  10. Enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 315Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 2mgSodium: 285mgCarbohydrates: 38gFiber: 2gSugar: 4gProtein: 7g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

hummus dip

Homemade Hummus

 

This homemade hummus recipe is quick and easy to make, creamy, dreamy and tastes so fresh and flavorful!

Homemade Hummus Dip

Homemade Hummus is very easy to make and it tastes so much better than those store bought ones. The hummus recipe I make uses tahini paste and canned chickpeas. I find canned chickpeas to be very quick when preparing hummus and they also taste very good!

Dried Chickpeas vs  Canned Chickpeas

Authentic Lebanese Hummus recipe is always made with dried chickpeas which is also a beautiful thing, but could be time consuming. If you have the time, you should definitely give it a try. You’ll need about 1 and a 1/2 cups of cooked chickpeas for this recipe (roughly 1/3 cups of dried chickpeas).

Want to cook your chickpeas from scratch? Here is how:

Make sure to soak overnight beforehand, you’ll need to cover with 2x the amount of water. Drain the water and rinse before cooking, then place chickpeas in a medium sized pot and cover with water. simmer for about an hour. Check the consistency and make sure it’s soft, or cook a bit more if you require.

hummus dip

Homemade Hummus Ingredients

You only need 7 basic ingredients to make this easy homemade hummus recipe!

  • Cooked chickpeas. 
  • Tahini. A good amount of good-quality tahini is the key to smooth hummus, my favorites are Beirut Tahini Sesame Paste (available at my Middle Eastern grocery store), Seed & Mill (So GOOD). 
  • Lemon juice. Fresh, please.
  • Garlic. 1 garlic clove
  • Water. You’ll need about 5 tablespoons of cold water to give the hummus an extra smooth texture. 
  • Salt. 1 teaspoon or to taste. 
  • Extra-virgin olive oil. Just for topping your Hummus. 

Homemade Hummus Garnishes

  • A dash of ground paprika or sumac, for extra flavor and a splash of color.
  • Pomegranate seeds
  • Chopped fresh parsley

hummus on a black plate, topped with olive oil, pomegranate seeds.

Looking for More Dip Recipes? 

Baba Ganoush- Eggplant Dip

Avocado Hummus Recipe

Homemade Labneh Dip Recipe 

Hummus with Beef

Beet Hummus

If you’ve tried this healthy Lebanese vegan dip recipe or any other recipe on The Salt and Sweet Kitchen, please consider leaving a comment and a star rating. Don’t forget to tag #thesaltandsweetkitchen on Instagram Instagram or Facebook

Easy Hummus Recipe

Yield: 4

Homemade Hummus

hummus dip

This homemade hummus recipe is quick and easy to make, super-smooth and creamy, and tastes so much better the store bought stuff.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 1/2 cups chickpeas, cooked and drained or 1 (15 oz) can chick peas, rinsed and drained
  • 1/4 cup fresh lemon juice 
  • 1/4 cup well mixed tahini paste
  • 1  garlic clove
  • 5 tablespoons cold water
  • Salt to taste- about 1 teaspoon
  • 2 tablespoons extra-virgin olive oil, for serving

Instructions

    How to make Hummus:

      1. Reserve about 10 whole chickpeas in a small bowl, for decorating later, if you'd like.
      2. In your food processor, pulse washed chickpeas, tahini, lemon juice, salt and garlic until smooth, about 2 minutes.
      3. Scrape the sides and bottom of the food processor with a rubber spoon ,then pulse a little bit more, until smooth and creamy- about 1-2 minutes.
      4. Add about 5 tablespoons of cold water and pulse some more, until reaching your desired consistency.
      5. Taste and adjust the seasoning: extra pinch of salt or a little extra lemon juice.
      6. Transfer hummus mixture to a serving plate.
      7. Decorate with reserved whole chickpeas and a sprinkle with chopped parsley and pomegranate if you'd like.
      8. Serve topped with drizzle of olive oil.
      9. Enjoy your homemade hummus dip!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 321Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 542mgCarbohydrates: 33gFiber: 9gSugar: 5gProtein: 12g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.


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