Description
Smoked Labneh is a creamy, tangy Middle Eastern yogurt cheese infused with a delicate smoky flavor. This easy-to-make appetizer combines thickened Greek yogurt with spices and fresh herbs, perfect for serving with warm pita bread, fresh vegetables, or sandwiches. The smoking process gently enhances the natural tanginess of the labneh, creating a unique and flavorful spread.
Ingredients
Scale
Main Ingredients
- 2 cups full fat plain Greek yogurt
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil plus more for drizzling
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1 tablespoon chopped fresh dill or parsley
- Freshly ground black pepper to taste
Instructions
- Prepare the yogurt: In a medium bowl, stir the Greek yogurt with the kosher salt until fully combined to create an even, salted mixture.
- Strain the yogurt: Line a fine mesh strainer with cheesecloth and position it over a bowl. Spoon the salted yogurt into the cheesecloth, fold the edges over to cover, and refrigerate for 24 to 48 hours to allow the whey to drain and the yogurt to thicken into labneh.
- Preheat the smoker: Once the labneh is thickened, transfer it to a shallow heatproof dish and smooth the surface. Preheat a smoker to 180°F (82°C) using mild wood chips such as apple or cherry to ensure a gentle smoking process.
- Smoke the labneh: Place the shallow dish with labneh in the smoker and let it infuse with smoke for 30 to 45 minutes until lightly infused with smoky flavor. Remove from the smoker and let it cool slightly at room temperature.
- Finish and serve: Drizzle the smoked labneh with extra olive oil and sprinkle with smoked paprika, garlic powder, chopped fresh herbs (dill or parsley), and freshly ground black pepper. Serve immediately, paired with warm pita bread, fresh vegetables, or as a flavorful spread for sandwiches.
Notes
- If a smoker is unavailable, use a stovetop smoker or add a pinch of liquid smoke to the olive oil before drizzling for a smoky flavor.
- For a firmer texture, extend the draining time to closer to 48 hours.
- Serve with warm pita bread, fresh vegetables, or as a sandwich spread to complement the creamy, smoky flavor.
