Easy Garlic Labneh

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Delicious creamy labneh with garlic (raw and fried) and olive oil for a luscious dip or spread.

Prep Time5

Course: Side Dish

Cuisine: Levantine

Diet: Vegetarian

Servings: people

Calories: 118kcal

Add the labneh to a small or medium-sized mixing bowl and press 1-2 cloves of garlic into it. One clove for a milder taste and two for a much stroner slightly spicy taste.
Add the olive oil to a frying pan. Press the remaining six cloves of garlic into it, whisk to separate and then turn on the heat to medium-high.
Fry for one-two minutes until the garlic is a light golden color, whisking reguarly to prevent clumping. We want it cooked, without that raw garlic flavor, but not crunchy (although a little crunch is fine).
Immediately tip the oil and garlic into the bowl with the labneh and raw garlic. Mix well with a fork until well-incorporated and smooth. You can eat immediately but the flavors will better develop after chilling for 30 minutes minimum.

If you cannot find ready-prepared labneh or would prefer to make your own, simply mix half a teaspoon of salt into 35 ounces/1 kilo of Greek yogurt and strain with a cheesecloth or clean dishtowel overnight or for at least four hours minimum. The longer you strain it, the thicker and creamier it will be.
Use medium-large cloves of garlic.
If you don't have a garlic press, you can finely mince the garlic, finely grate it, or crush it to a paste with a mortar and pestle.
It's crucial to start cooking the garlic with a cold pan and oil - so no preheating, as a hot pan or hot oil will cause the garlic to clump.
This recipe will keep in the fridge for up to five days.
This recipe can be frozen, but you'll need to whisk it after defrosting it to improve the texture.
Use high-quality olive oil with a strong olive flavor, but don't bother with extra-virgin as you will be using it for frying (albeit a short frying time).