Last Updated:December 06, 2025, 09:48 IST

Labneh is a Middle Eastern dish with a cream cheese-like consistency and tangy flavour and is made by draining all the whey from yoghurt. 

Christmas is about spending time with loved ones, and who doesn’t like hosting close family and friends in the comforting space of their homes? However, party season can bring about anxiety, as it means having the perfect decor, tasty food that everyone will like and catering to their needs. So, it is wise to have a few easy-to-make recipes that will impress any of your guests.

One such dish, which, if done right, can be a showstopper, is labneh. It is perfect as an appetiser or a dish. Recently, social media has taken this Middle Eastern thick, creamy yoghurt dish and turned it into a party sensation with just a few tricks. It has a cream cheese-like consistency and a tangy flavour, and is made by draining all the whey from yoghurt.

Creamy, tangy and impossibly versatile, a labneh can steal the show on a Christmas table. And it can also be flavoured with garlic, mint, zaatar, pomegranate, chilli flakes, etc., to enhance the taste. It can be served in a shallow bowl or on a platter, letting the toppings spill over for maximum impact. This dip pairs beautifully with warm pita, lavash, crusty bread, crackers, crudités, roasted vegetables and even grilled meats, making it a crowd-pleasing star all season long.

Here’s a recipe by Gaurav Madan, Executive Chef from The Fern, Goregaon, that you can try at home this festive season.

Ingredients:

• Hung curd – 220 gms
• Salt – to taste
• Fried garlic – 1–2 gms
• Zaatar powder – 2–3 gms
• Olive oil – 5–10 gms
• Cherry tomatoes – 2 pcs
• English cucumber – 4 slices
• Green olives – 2 pcs
• Fresh mint powder – 1 pinch

Method:

• In a bowl, add the hung curd and salt; whisk until well combined.
• Add this to a cheesecloth and place it at a height, and allow gravity to do its job. By hanging this mixture for around 4 to 5 hours, you will achieve a thick and creamy Greek yoghurt–style texture as all excess water has been drained.
• Transfer the labneh to a serving bowl and gently swirl it to create soft, smooth folds.
• Make a small well in the centre and drizzle the olive oil.
• Arrange the cherry tomatoes, cucumber slices, and green olives along the sides of the bowl.
• Sprinkle fried garlic, mint powder, and zaatar powder over the top for enhanced flavour and aroma.
• Another way to serve this is by forming the labneh into sizeable roundels.
• Create the balls and set them in the fridge for around 15-20 mins to firm up, which will make them easier to handle.
• Once slightly firm to the touch, roll them in zaatar or chilli flakes.
• If you are making them in advance, place them in a jar and submerge them in olive oil.
• Whenever you want to serve, place the balls on a platter with crackers, chips and crudités. You can also serve it with pita bread, toast, vegetables, etc.

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