Labne is a thick, strained yogurt, traditional in the Middle East as “more of a condiment than an ingredient” for cooking, says Hungry Celeste. Chowhounds love it spread on a plate, drizzled with olive oil, and sprinkled with herbs or spices like fresh or dried mint and paprika, to be scooped up with flatbread. weezycom likes to stir in plenty of dill, chopped toasted walnuts, and a bit of minced garlic, making a dip for warm pita.

Topping a bowl of labne with a generous drizzle of honey and nuts is “by far my favorite way” to eat it, says bulavinaka, while zataar spreads it on a whole-grain English muffin, drizzles with honey, and tops with plenty of black pepper.

If you want to incorporate labne into a more complex dish, consider this bulgur pilaf with spinach and roasted tomatoes, which is “very tasty,” says Emily Hope. “Even my husband, who groans every time I bring out the bulgur, approved!”

Discuss: Uses for labne

Labne image from Shutterstock

See more articles