Idlib Clay-Jar Preserved Labneh
Intensely tangy labneh balls rolled in Aleppo pepper and dried za'atar, then submerged in extra-virgin Idlib olive oil in a clay jar and left to age for two to four weeks until the flavors intertwine completely. A preserved food of extraordinary complexity that serves as breakfast, mezze, and condiment simultaneously.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 1 kg full-fat plain yogurt (sheep's milk preferred)
- 1½ tsp fine salt
- 2 tbsp dried za'atar
- 1½ tbsp Aleppo pepper
- 1 tsp dried mint
- 1 tsp dried thyme
- 3–4 cups extra-virgin olive oil
Instructions
- Mix salt into the yogurt. Pour into a colander lined with 4 layers of cheesecloth set over a bowl. Gather the cloth and tie it. Hang in the refrigerator or over the sink for 48 hours, squeezing gently every 12 hours. The labneh is ready when it is very firm and holds its shape completely.
- Line a tray with paper towels. Scoop the labneh into walnut-sized balls with damp hands and arrange on the tray. Refrigerate uncovered for 24 hours to develop a slight skin.
- Combine za'atar, Aleppo pepper, dried mint, and dried thyme on a flat plate.
- Roll each labneh ball in the spice mixture, pressing gently so the coating adheres on all sides.
- Pack the coated labneh balls into a sterilized clay pot or glass jar, fitting them snugly.
- Pour olive oil over the balls until completely submerged — every surface must be covered. Seal the jar.
- Store at cool room temperature for 5–7 days, then move to the refrigerator. The labneh is ready to eat immediately but improves dramatically after 2 weeks.
- To serve: remove balls from oil, place on a plate. Serve with bread, olives, and tomato. The infused oil is separately excellent for bread dipping.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Idlib Clay-Jar Preserved Labneh?
Intensely tangy labneh balls rolled in Aleppo pepper and dried za'atar, then submerged in extra-virgin Idlib olive oil in a clay jar and left to age for two to four weeks until the flavors intertwine completely. A preserved food of extraordinary complexity that serves as breakfast, mezze, and condiment simultaneously.
Where is Idlib Clay-Jar Preserved Labneh from?
Idlib Clay-Jar Preserved Labneh comes from Idlib Syrian. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Idlib Clay-Jar Preserved Labneh vegetarian?
As written, Idlib Clay-Jar Preserved Labneh contains no meat or fish, so it is suitable for vegetarians. It does include dairy or other animal-derived ingredients, so it is not vegan. Check the full ingredient list against your own dietary needs.
What can I use instead of dried za'atar in Idlib Clay-Jar Preserved Labneh?
The dried za'atar called for here is part of the traditional recipe and gives Idlib Clay-Jar Preserved Labneh its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Idlib Clay-Jar Preserved Labneh?
In a Syrian condiments spread, Idlib Clay-Jar Preserved Labneh is served as an accompaniment — spooned alongside grilled meats, vegetables, breads, or other mezze dishes.
Can I make Idlib Clay-Jar Preserved Labneh ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.