Roasted Garlic Lemon Labneh

Roasted Garlic Lemon Labneh
Sonja_For The Pleasure Of Eating

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I’m Sonja and “For The Pleasure Of Eating” is my food blog.

Whether you’re looking to shed a few pounds or discover new recipes, my blog is the perfect place to find ideas that impress your family and friends while creating a party in your mouth!

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Roasted Garlic Lemon Labneh is a super creamy spread made from strained Greek yoghurt with mild and caramelized roasted garlic and zesty lemon, rounded with some lemony sumac.
Super quick to make, healthy and with lots of protein, this will become a favourite side dish for sure. If with the Mezze Feast or on its own, you will fall in love with it.

 

Why You Want to Make This

Easy

I know I say this a lot, especially with the recipes for dips, but this one takes basically 5 minutes of active work and a little time in the fridge for the yoghurt and the garlic in the oven or air fryer. After that it’s just a matter of mashing everything together with a fork and you have a delicious spread ready.

Healthy

Greek Yoghurt provides protein with all the benefits that come with it and healthy bacteria that help your gut. With the water reduced, it’s a pretty concentrated form of both, which I love.

Roasted Garlic Lemon Labneh

Versatile

Roasted Garlic Lemon Labneh can be used as spread or dip, to go with a Mezze Feast, which is what I was doing. You could top it with roasted cherry tomatoes or mix it with different seasonings. Za’atar would be a classic, but try adding something hot, like harissa or different herbs. Maybe some chopped olives or roasted peppers and within minutes you have a completely different tasting side dish.

 

The Ingredients

Full fat Greek yoghurt is the main ingredient for Labneh. Be sure not to use 0% fat, as it will taste rather floury when strained. You want it creamy. I’m using Glenisk, which is widely available in Ireland and I just love the flavour. Make sure to use a type of Greek yoghurt you generally enjoy eating, since the flavour will intensify when the water is reduced.

Roasted Garlic Lemon Labneh

Salt

Both for flavour and quicker removal of the water content, the yoghurt gets mixed with salt. I’m using kosher salt here. If you are using sea salt, half the amount.

Garlic

A whole bulb of it for that matter. It will be roasted and caramelized in the oven or air fryer, so no need to be scared of garlic breath. This process also softens it and completely transforms the flavour.
Since I’ve tried it many years ago for the first time, I’m completely hooked. I usually make several bulbs while I’m at it and store them in the fridge, to use in various ways during the week. Sometime simply spread on toast, with a hint of Maldon salt is heaven. Or on roasted chicken with some cherry tomatoes roasted alongside.

Lemon

We are using only the zest here, as the intention is only to add flavour, not liquid back in. Use an unwaxed and untreated lemon or wash thoroughly under hot water first.

Sumac

Sumac is a red, lemony tasting spice made from ground berries from the middle east. I absolutely love it in anything that needs a lemony hit or some pretty pink colour. It’s often added to Za’atar and used to sprinkle on top of all sorts of dishes like hummus or Labneh, stews, salads and more. Once you’ve tried it, you’ll use it everywhere.
It’s widely available in supermarkets these days. But if you can’t find it, you can leave it out or add more lemon zest.

 

The Process

Straining the Yoghurt

Usually this is done in a cheese cloth (or clean kitchen towel), tied to the handle of a wooden spoon, which is rested over a container high enough to allow the liquid to drip out of the yoghurt and left in the fridge overnight.

Labneh
However, I read of a method using a coffee filter and since I had my Chemex around, I figured it would be a great use. https://www.chemexcoffeemaker.com/eight-cup-handblown-series-glass-coffeemaker.html
You can use either the towel method or any type of filter coffee device. I honestly loved the ease of it and the fact that I didn’t have to clean the yoghurt of the towel afterwards. Just take it out of the paper coffee filter and you are done. Minimal cleanup.

Labneh

To strain the yoghurt, first mix it with the salt, then add it either to your cheese cloth, towel or coffee filter, set it over a bowl and cover the top with cling film if you are using the filter method. Leave in the fridge for minimum 6h or overnight.

Roasted Garlic Lemon Labneh

Once it has reached a very firm and creamy consistency and you see a fair bit of fluid has dripped out, take the labneh out of your chosen straining device and add to a bowl.

Garlic

Pre-heat your air fryer or oven to 400°F/200°C

Cut the very top off your bulb of garlic, just so the cloves are visible. Leave the rest unpeeled. Drizzle with a tiny bit of olive oil and sprinkle with salt. Wrap into a piece of kitchen foil and twist to close.
Add to the oven for 40-60 minutes or the air fryer for 20-30 minutes or until the cloves are soft and caramelized. This might take a little longer or shorter, depending on the size and freshness of your head of garlic.

Roasted Garlic Lemon Labneh

Be careful when taking out and opening, as the little parcel will be very hot. Let it cool down, until easy to handle. Squish the now soft garlic cloves out of the papery skin into a little bowl and smash with a fork until you have a puree.

Assembly

Add the smashed, roasted garlic, lemon zest and sumac to your labneh and mix thoroughly with a fork.

Roasted Garlic Lemon Labneh

Taste and adjust the seasoning to your preferences.

Enjoy with warm flat bread, crudites, on toast or with anything savoury you might usually eat with cream cheese.

Roasted Garlic Lemon Labneh

Meal Prep

Since this is simply strained Greek yoghurt with roasted garlic, this should keep for about 1 week in an airtight container in the fridge.
I often make this on my weekend, to have a snack with some fresh cherry tomatoes on sourdough toast for the week, as it keeps so well.

And since it mostly makes itself, you can start the preparation the day before you want it and just have 5 minutes of assembly on the day.

The Mezze Feast

Here are the recipes posted for the Mezze Feast so far. Mix and match whatever you like, use just one as super quick snack or dinner or all of them for one stunning feast:

Hummus Two Ways

Easy Tzatziki

Muhammara

Smoked Aubergine Dip

 

Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?

If you enjoyed this recipe, please share. It helps me a lot.

Roasted Garlic Lemon Labneh

Roasted Garlic Lemon Labneh

Roasted Garlic Lemon Labneh is a super creamy spread made from strained Greek yoghurt with mild and caramelized roasted garlic and zesty lemon, rounded with some lemony sumac. Super quick to make, healthy and with lots of protein, this will become a favourite side dish for sure. If with the Mezze Feast or on its own, you will fall in love with it.
5 from 6 votes
Prep Time 5 minutes
Cook Time 40 minutes
Straining time 6 hours
Total Time 6 hours 45 minutes
Course Appetizer, condiment, dip, spread
Cuisine Middle Eastern
Servings 8
Calories 133 kcal

Ingredients
  

  • 2 cups Greek yoghurt full fat
  • ½ tsp salt

For the Roasted Garlic Lemon version:

  • 1 bulb garlic
  • 1 lemon zested
  • 1 tsp sumac

Instructions
 

Straining the Yogurt:

  • In a mixing bowl, combine the Greek yogurt and salt. Stir well to evenly distribute the salt throughout the yogurt.

Choose your preferred straining method:

  • a. Cheese Cloth/Towel Method: Use a clean cheesecloth or kitchen towel and tie it to the handle of a wooden spoon. Place this over a container that's high enough to allow the liquid to drain out of the yogurt. Let it rest in the fridge overnight.
  • b. Coffee Filter Method: If using a coffee filter, like a Chemex coffee maker, place the yogurt with salt in the filter. Set it over a bowl and cover the top with cling film. Leave it in the fridge for a minimum of 6 hours or overnight.
  • Once the yogurt has achieved a very firm and creamy consistency, and you see a significant amount of liquid has dripped out, remove the labneh from your chosen straining device and transfer it to a bowl.

Roasted Garlic:

  • Preheat your air fryer or oven to 400°F/200°C.
  • Cut the very top off the bulb of garlic, exposing the cloves but leaving the rest unpeeled. Drizzle a small amount of olive oil over the garlic and sprinkle with salt. Wrap the garlic in a piece of kitchen foil and twist to seal it.
  • Roast the garlic in the oven for 40-60 minutes or in the air fryer for 20-30 minutes, or until the cloves are soft and caramelized. The exact time may vary depending on the size and freshness of your garlic.
  • Be cautious when removing and opening the foil packet, as it will be very hot. Allow the roasted garlic to cool down until it's easy to handle.
  • Squeeze the now soft garlic cloves out of the papery skin into a small bowl. Mash them with a fork until you have a smooth puree.

Assembly:

  • Add the mashed, roasted garlic, lemon zest, and sumac to the strained labneh in the bowl.
  • Mix the ingredients thoroughly with a fork, ensuring the roasted garlic, lemon zest, and sumac are evenly distributed throughout the labneh.
  • Taste the labneh and adjust the seasoning to your preferences. You can add more salt or lemon zest if needed.
  • Enjoy your Roasted Garlic Lemon Labneh with warm flatbread, fresh vegetables (crudites), on toast, or with any savoury accompaniments you typically enjoy with cream cheese. This creamy, tangy, and subtly sweet dip is sure to be a crowd-pleaser.

Notes

Meal Prep
Since this is simply strained Greek yoghurt with roasted garlic, this should keep for about 1 week in an airtight container in the fridge.
I often make this on my weekend, to have a snack with some fresh cherry tomatoes on sourdough toast for the week, as it keeps so well.
And since it mostly makes itself, you can start the preparation the day before you want it and just have 5 minutes of assembly on the day.
8 portions
Calories per Portion: Approximately 133 calories
Protein per Portion: Approximately 9 grams
Carbohydrates per Portion: Approximately 4 grams
Fat per Portion: Approximately 9 grams
Sodium per Portion: Approximately 175 milligrams

Nutrition

Calories: 133kcal
Nutrition Facts
Roasted Garlic Lemon Labneh
Amount per Serving
Calories
133
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Easy, For Guests, Healthy, High Protein, meal prep, Protein, Vegetarian, versatile
Tried this recipe?Let us know how it was!

2 Comments

    • Sonja

      Thank you 🙂

      Reply

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