Description
Smoked Labneh is a creamy, tangy Middle Eastern yogurt spread infused with a delicate smoky flavor. Made from thickened Greek yogurt that’s strained for up to 48 hours and gently smoked, this appetizer is enhanced with olive oil, smoked paprika, garlic powder, fresh herbs, and black pepper. Perfect as a dip, spread, or served alongside warm pita and fresh vegetables, it’s a flavorful and unique twist on classic labneh.
Ingredients
Scale
Labneh Base
- 2 cups full fat plain Greek yogurt
- 1/2 teaspoon kosher salt
Toppings and Seasoning
- 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
- Combine Yogurt and Salt: In a medium bowl, stir the Greek yogurt with the kosher salt until fully combined to begin the preparation of the labneh base.
- Strain the Yogurt: Line a fine mesh strainer with cheesecloth and place it over a bowl. Spoon the salt-seasoned yogurt into the cheesecloth, fold the edges over the top, and refrigerate for 24 to 48 hours. This process allows the whey to drain out, thickening the yogurt into creamy labneh.
- Prepare for Smoking: After thickening, transfer the labneh into a shallow heatproof dish, smoothing the top evenly for uniform smoking.
- Preheat the Smoker: Set your smoker to 180°F using mild wood chips such as apple or cherry to impart a gentle smoky flavor without overpowering the yogurt.
- Smoke the Labneh: Place the shallow dish with labneh into the smoker and smoke for 30 to 45 minutes. This step infuses a subtle smoky aroma and taste into the labneh.
- Finish and Serve: Remove the smoked labneh from the smoker and let it cool slightly. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, freshly chopped dill or parsley, and freshly ground black pepper before serving.
Notes
- If you do not have a smoker, use a stovetop smoker or add a pinch of liquid smoke to the olive oil before drizzling to mimic the smoky flavor.
- For a firmer labneh texture, strain the yogurt closer to 48 hours rather than 24 hours.
- This smoked labneh pairs wonderfully with warm pita bread, fresh vegetables, or can be used as a delicious spread for sandwiches.
