Pairing the deep taste of garlic in this labneh recipe creates the perfect partnership.
Milder and sweeter than raw garlic cloves, roasted garlic has such a sophisticated flavor; deep and robust.
Combined together, it makes the most irresistible labneh dip!
The labneh is a bit sharp and sour, with a certain sweetness.
The roasted garlic, hearty and bold, broadens the tastes to a very wide palate.
From sharp through to smooth, giving your mouth a treat!
What is Garlic Labneh?
Yogurt is one of the most common ingredients in the Middle East.
It’s a versatile ingredient and is used in many different dishes.
You can use it in the same way that you would cream cheese.
How to Make Garlic Labneh
Homemade labneh is very easy to make, and extremely satisfying to eat!
You can mix different ingredients into the yogurt before draining to infuse with flavor, such as I did with this recipe.
Another nice thing to do with labneh is let it sit in the fridge draining for two or three days at which point you divide the labneh into equal parts so that you can roll it into little balls.
These can also be dipped and soaked in olive oil.
Where to Buy Labneh
You can find labneh at most speciality supermarkets and ethnic shops.
It’s hard to find labneh online as well.
This is why I would recommend making your own.
And it’s a lot more delicious!
It is a very low maintenance product to make.
Then you have labneh!
I often like to have lots of little tastes of things at breakfast and dinner, with lunch the more of a sit down for a cooked dish meal of the day.
This is typical for this part of the world.
Of course, these days I’m continuing the intermittent fasting regime that I have been trying.
So far it’s working well.
We made some pizza last night that turned out to be amazing, if I do say so myself! I had the dough proofing all day.
I love the feel of good dough, the feel is an amazing thing to behold!
For my pizza, I topped it with homemade tomato sauce, then a layer of chopped fresh basil, followed by mushrooms, green onions, salami, feta cheese, fresh chopped cilantro, pepperoncini peppers, green olives, and mozzarella cheese.
A very satisfying pizza that everyone loved.
We paired it with a chilled Sauvignon Blanc that went very well with it.
It was a nice evening of sitting in the backyard with the fountain and waterfall running providing a nice, cool environment for us to talk, and have fun.
Using it in Cooking
Labneh that has had time to really develop is a really good topping for pizza or flatbread.
But the options could be endless, and just waiting for your creativity to come up with the ultimate flatbread of your own invention.
I think you will find that if you make this you will have a lot of takers who are more than happy to share your dish.
Maybe you could use it as a filler for your omelete, or a topping for your tacos, or nachos.
I’ve given you some of my ideas, I hope you will share yours with me!
Equipment I Used
Roasted Garlic Labneh Recipe
- 1 Garlic whole head
- 2.2 lbs Yogurt
- 1 tsp Salt
- Wrap head of garlic in foil. Bake for 1 hour in 400°F (200°C) until soft. Remove from oven and cool.
- Slice off end of garlic bulb and squeeze out soft, cooked garlic.
- Stir garlic and salt into yogurt.
- Allow yogurt mix to drain for 24 hours.
- Serve in a bowl with olive oil drizzled over the top and pita bread to dip in.
Nutrition Per Serving
Have you made labneh?
What’s your favorite flavors to infuse?