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Herbed Labnah

Recipe by rabz of Dhaka, BD

This recipe was given by a friend and it is a middle eastern breakfast dish and is also served as starters. Don't keep them more then 2 weeks or else it wears out.

Ingredients vegetarian 6 servings

    • 4-6 cup yoghurt
    • Approx 2 cup olive oil ( depending on the jar)
    • 2 cloves of garlic
    • 1 tsp fresh rose merry
    • 1/2 tsp thyme.
    • 1/4-1/2  tsp crushed red chili
    • salt to your taste (opt)
    *Air tight jar


    1. Drain the water off the yoghurt in a muslin cloth and hang for 2 nights.
    2. Make sure all the water has drained out.
    3. Place the drained yoghurt in the fridge for 3 days.
    4. Take it out oil both the palms of your hands.
    5. Take ball size yoghurt and roll out into small balls.
    6. Place the balls with rose merry, thyme, crushed chilli and garlic in layers until 3/4 way full.
    7. Pour olive oil and fill the jar till top.
    8. Close the lid of the jar and place in the fridge for 2-3 days.
    9. Serve with bread as a starter.  


    simran singh

    hi rabz thanks for your tip under my question for besan burfi. thanks again love ur easy recipes.



    Hello there Christy and thanks, I did get the same feeling wen I was given the recipe at first & I hung the yoghurt one day and made the balls straight away but the water from the curd does not dry out so quick and that makes it much easier to ware out.So it is best to do it as required. Hope tat helped,TC. Cheers.

    christy gerald

    christy gerald

    Great one rabz but I don't like it being hanged for 2 nights and then in the fridge for few more days.I like them being done in the same day.