Garlic and pomegranate labneh

This dip is a classic one from the Lebanese cuisine, served with (pita)bread. Try this garlic and pomegranate labneh.

12 hours 10 minutes 6 people Starters
Garlic and pomegranate labneh


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  • 1/2 liter Greek yogurt
  • 3 garlic cloves
  • 1/2 teaspoon salt
  • 1 tablespoons lemon juice
  • 1/2 pomegranate
  • olive oil
Garlic and pomegranate labneh ingredients
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Kitchen equipment

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  • large bowl
  • colander
  • cheesecloth or clean kitchen towel
  • small pan
  • small blender or immersion blender


12 hours 10 minutes 6 people Starters

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Preparation -- 12 hours waiting time

PLACE the cheesecloth inside of a colander and place it on top of the large bowl. COMBINE salt, lemon juice and Greek yogurt and pour it into the cheesecloth.

FOLD the cloth inwards and refrigerate for at least 12 hours. The liquid will end up in the bowl and the Greek yogurt will be thicker. The longer you let it sit, the thicker it will be. 

Garlic and pomegranate labneh
Garlic and pomegranate labneh

Finishing the garlic and pomegranate labneh -- 10 minutes

FILL a small pan with water and bring to a boil. PEEL the garlic cloves and cook them in the water for a few minutes. Let it cool off shortly before you turn it into a puree, using a small or immersion blender.

COMBINE the garlic with the thickened yogurt. FINISH the labneh with olive oil and pomegranate and serve with bread. Enjoy!

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