Serves 6


  • 3 cups plain Greek yogurt
  • 1 Tbsp. lemon juice
  • 1 1/2 tsp. kosher salt

    Herbed Cucumbers:
  • 3 small Persian cucumbers (4 ounces each), sliced into 1/4-inch-thick rounds, or 1 English cucumber, seeded and diced
  • 3 Tbsp. extra-virgin olive oil
  • 1 Tbsp. finely diced shallot
  • 1 Tbsp. lemon juice
  • Kosher salt
  • 2 Tbsp. coarsely chopped dill
  • 2 Tbsp. coarsely chopped flat-leaf parsley leaves
  • 2 Tbsp. coarsely chopped mint leaves
  • Pitas, torn into pieces and toasted, for serving


    Active time: 15 minutes
    Total time: 15 minutes, plus 12 hours for labneh to drain

    Make labneh: Line a fine-mesh strainer with 2 layers of cheesecloth. In a small bowl, mix yogurt, lemon juice and salt. Set strainer over a bowl, transfer yogurt mixture to strainer and cover with more cheesecloth. Place a small plate and a heavy can on top to press out excess liquid from yogurt. Refrigerate 12 hours or overnight.

    Make herbed cucumbers: In a medium bowl, toss together cucumbers, oil, shallot and lemon juice and season lightly with salt. Set aside to marinate 5 minutes. Just before serving, stir in herbs and season to taste with salt. Spoon labneh on a plate, top with herbed cucumbers and serve with pitas.

    Next Story