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Labneh With Garlic Confit

Labneh With Garlic Confit 16.000

Laura Chase de Formigny for The Washington Post; styling by Lisa Cherkasky for The Washington Post

Weeknight Vegetarian May 9, 2021

This take on labneh, Middle Eastern salted and strained yogurt, gets an extra touch of sweet garlic flavor from adding cloves that have been slowly cooked in olive oil. Spread it on flatbread or otherwise use as a condiment, as a base for dips or to top roasted or steamed vegetables or other savory dishes, such as potato salad with lentils (see related recipe).

Active time: 20 mins ; Total time: 5 mins, plus overnight

Storage Notes: The labneh can be refrigerated for up to 5 days. Leftover garlic confit can be refrigerated for up to 1 week and frozen for up to 3 months. Make sure the cloves are submerged in the oil by at least 1 inch. Use a clean spoon to scoop the cloves out. The garlic oil can be refrigerated for up to 7 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 16 servings; tablespoons 1 cup

  • 3 cups plain yogurt
  • 1 1/2 teaspoons fine sea salt
  • 24 cloves garlic (from two heads)
  • 1 cup extra-virgin olive oil, plus more if needed

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In a small bowl, stir together the yogurt and salt. Line a fine-mesh strainer with cheesecloth, place on top of another bowl, and scoop the salted yogurt into the lined strainer. Cover with a plate and refrigerate for at least 8 hours or overnight. (Save the thin whey for adding to smoothies, soups and stews, soaking grains and nuts, or using instead of water in bread baking.)

To make the garlic confit, position a rack in the middle of the oven and preheat to 250 degrees. In an ovenproof skillet, combine the garlic and the olive oil, adding more oil if needed to barely cover the garlic and bake until the garlic is very soft, 45 minutes to 1 hour. Transfer the garlic and the oil to a clean jar with a lid and refrigerate until needed.

When the labneh has drained and thickened, using a clean spoon, transfer 6 cloves of the confit to a small bowl and mash completely. Transfer the labneh to the bowl and whisk to combine. Serve or cover and refrigerate until needed.

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Recipe Source

Adapted from “Eat, Habibi, Eat” by Shahir Massoud (Appetite, 2021).

Tested by Joe Yonan.

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Ingredients are too variable for a meaningful analysis.

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