Labneh is a creamy, tangy cheese made by straining yogurt until thick, then drizzling it with extra virgin olive oil and sprinkling with za'atar, mint, or sumac. In Palestinian cuisine, Labneh is a breakfast staple, commonly served with fresh vegetables, olives, and flatbread like taboon or markook. It can be formed into balls and preserved in oil, known as labneh makbouseh. With origins deeply rooted in rural Palestinian villages, Labneh is beloved for its simplicity, probiotic richness, and versatility in both savory and mezze spreads.

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