What is it?

If you like Greek yogurt, then you’ll love labneh (lob-nay). This delicious Middle-Easternstyle strained yogurt is lightly salted and even thicker than Greek yogurt.

How to choose:

For now, labneh is a specialty item in the United States; look for it in Middle-Eastern markets and natural foods stores. (At a recent specialty foods trade show, we noticed an increase in its availability, which may well translate into wider distribution in the near future.)

How to prep:

Also known as labne, lebna, or labaneh, it’s typically garnished with olive oil, crushed dried hot chile, and dried mint, and served as a dip for pita bread or vegetables. Stirred into soups and sauces, it adds a tangy creaminess. And it’s thick and rich enough to use in place of sour cream as a topping or in recipes. Try paring it with roasted eggplant and tomatoes for a satisfying lunch.

Recipes

• 
  Recipe

  Freekeh, Eggplant, and Chickpea Salad with Labneh and Mint

  This Middle Eastern-inspired salad makes a great lunch, or serve it as a side with grilled lamb chops. If freekeh is unavailable, substitute coarse bulgur and prepare according to package…

• 
  Recipe

  Sweet Corn and Sprouted Lentil Salad

  With its fresh corn and legumes, this salad is reminiscent of a succotash, but it surprises with Middle Eastern flavors like pistachios, cumin, and honey.

• 
  Recipe

  Lamb Meatballs with Yogurt Sauce

  These Moroccan-spiced meatballs show up at family meal at Gramercy Tavern, where they’re served with a simple yogurt sauce that provides a creamy counterpoint and a cooling cucumber salad. They…

• 
  Recipe

  Roasted Eggplant and Tomatoes with Tangy Cucumbers and Yogurt

  Every element of this vegetarian pack-and-tote lunch—except for the yogurt—can be left out at room temperature until you’re ready to eat. Your lunch will be all the more flavorful for…