Craving a simple, flavorful Lebanese vegetarian dish that’s budget-friendly and fast to make? Marshoosheh is your answer. This traditional Lebanese sauté combines tender cabbage with wheat (bulgur), onions, and spices for a comforting dish.

What Is Marshoosheh?

Marshoosheh is a common peasant food in Lebanon that uses very simple ingredients but is still deeply satisfying. The name comes from the Arabic word meaning “sprinkled,” which perfectly describes how the cracked wheat (bulgur) looks scattered throughout the sautéed cabbage.

What makes marshoosheh so special is how it’s still rich in flavor despite being made from a handful of basic ingredients. The cabbage becomes sweet and tender as it cooks down, the bulgur adds texture, while the onions and chili powder provide depth and warmth, which ties everything together.

You’ll find marshoosheh served both as part of a mezze spread alongside other vegetarian dishes, or as a simple main course with warm pita bread and perhaps a side of yogurt or pickles.

If you love this marshoosheh recipe, you’ll probably also enjoy Mujadara (lentils and rice with caramelized onions), Lebanese Green Beans in Olive Oil (Loubieh bi Zeit), Fatteh (layered dish with crispy bread and yogurt), Batata Harra (spicy potatoes), and of course, fresh Lebanese Oregano Salad (Salatet Zaatar Akhdar).

Marshoosheh Recipe Ingredients

Vegetables

1/2 head green cabbage, sliced lengthwise – The star of the show! Green cabbage becomes sweet and tender when cooked, losing its raw bite while developing deep, caramelized flavors. Slice it lengthwise (following the natural lines of the leaves) into strips about 1-2 inches wide. The cabbage will shrink significantly as it cooks.

1 large onion, chopped – Yellow or white onions work beautifully here. They add sweetness and aromatic depth as they soften and caramelize slightly in the olive oil. Chop them into medium dice—not too fine, as they’ll break down during cooking.

Grains and Seasonings

2 tablespoons cracked wheat (bulgur) – This is what gives marshoosheh its distinctive texture and nutty flavor. Bulgur is dried, cracked wheat that’s been partially cooked, so it softens quickly when simmered with the vegetables.

1/2 to 1 teaspoon hot chili powder or cayenne pepper – This brings warmth and a gentle kick to the dish. Traditional marshoosheh has some heat, but adjust according to your preference. Start with 1/2 teaspoon if you’re heat-sensitive; go for a full teaspoon if you like spice. You can also use Aleppo pepper for an authentic Middle Eastern flavor.

1/2 teaspoon salt – Essential for bringing out the sweetness of the cabbage and balancing all the flavors. You may need to adjust depending on how salty your other ingredients are.

Cooking Oil

5-7 tablespoons olive oil – This is Lebanese cooking, so don’t skimp on the olive oil! It’s not just cooking fat—it’s a flavor ingredient that enriches the entire dish.

The generous amount of oil helps the vegetables caramelize beautifully and gives the bulgur a silky texture. Use regular olive oil rather than extra virgin for cooking; save the fancy stuff for finishing.

Liquid

1/4 cup water – Just enough moisture to help steam the cabbage and bulgur, ensuring everything cooks through without burning. The water mostly evaporates, leaving behind concentrated flavors.

How to Make Marshoosheh (Cabbage and Cracked Wheat Sauté)

Step 1: Sauté the onions

Heat the 5-7 tablespoons of olive oil in a large frying pan or cooking pot over medium heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until the onions start to soften and turn translucent. You want them lightly golden and fragrant, not browned.

Step 2: Add the cabbage

Add the sliced cabbage to the pan with the onions. Using tongs or a wooden spoon, mix everything together well so the cabbage gets coated with the oil and starts to wilt. At first, the pan will seem very full, but the cabbage will shrink dramatically as it cooks. Keep stirring for 2-3 minutes until the cabbage starts to soften.

Step 3: Season and add the bulgur

Add the 1/2 teaspoon salt and 1/2 to 1 teaspoon chili powder (or cayenne pepper) to the cabbage mixture. Sprinkle the 2 tablespoons of cracked wheat (bulgur) over everything. Mix well so the bulgur and spices are evenly distributed throughout the cabbage. The bulgur should look “sprinkled” throughout—hence the name marshoosheh!

Step 4: Add water and simmer

Pour the 1/4 cup of water over the mixture and stir everything together one more time. Cover the pot with a lid, reduce the heat to low-medium, and let it simmer for 10-15 minutes. Check and stir occasionally to prevent sticking and ensure even cooking.

Step 5: Check for doneness

After 10-15 minutes, the cabbage should be completely tender but not mushy, the bulgur should be soft and chewy, and most of the liquid should be absorbed. Taste and adjust seasoning-you might want a bit more salt or spice.

Step 6: Serve

Marshoosheh can be served hot straight from the pan, at room temperature, or even cold. Transfer to a serving platter and serve with warm pita bread. Some people like to drizzle a little extra olive oil on top before serving.

Additions and Substitutions

Cabbage substitute: Red cabbage works beautifully and adds gorgeous color, though it will turn everything slightly purple. Napa cabbage cooks faster and has a more delicate flavor. In a pinch, you could even use thinly sliced Brussels sprouts.

Bulgur substitute: If you can’t find bulgur, quinoa makes a decent substitute (though it’s not traditional). Use the same amount, and it will cook in about the same time. Steel-cut oats could also work in a pinch, though you might need to add a bit more water and cook longer.

Chili powder substitute: Aleppo pepper is more authentic and has a fruity, complex heat. Crushed red pepper flakes work too. If you don’t like heat at all, you can skip it, though the dish will be less interesting.

Olive oil substitute: Any neutral cooking oil works, but you’ll lose some of that characteristic Lebanese flavor. Avocado oil or vegetable oil are fine options.

Add protein: For a heartier meal, add cooked chickpeas or white beans in the last 5 minutes of cooking. Some people add ground lamb or beef when sautéing the onions for a non-vegetarian version.

Add more vegetables: Diced tomatoes, bell peppers, or carrots can be sautéed with the onions for extra color and nutrition.

Add spices: Some cooks add minced garlic along with the onions, or finish the dish with fresh lemon juice for brightness.

Make it sweeter: A pinch of cinnamon or a drizzle of pomegranate molasses adds a sweet-tart note that some Lebanese families love.

Add pine nuts: Toast some pine nuts and sprinkle on top before serving.

Behind the Marshoosheh Recipe

I first encountered marshoosheh at a friend’s Lebanese grandmother’s house, where she made it on what she called a “nothing in the fridge” day. She apologized for serving such “simple food,” but when I tasted it, I was blown away. How could something made from cabbage, onions, and a handful of bulgur taste so incredibly good?

She laughed at my surprise and explained that marshoosheh is exactly the kind of dish Lebanese mothers have been making for generations when they need to feed their families on a tight budget. “We Lebanese know how to make the most of little,” she said with pride. “Good olive oil, the right spices, and a little patience-that’s all you need.”

I’ve made marshoosheh countless times since then, often when I’m trying to use up that half-head of cabbage wilting in my fridge or when I need a quick vegetarian option that doesn’t feel like a compromise. And the best part is that it’s “cheap”.

Marshoosheh Recipe Frequently Asked Questions

Can I make marshoosheh ahead of time?

Absolutely! Marshoosheh actually tastes even better the next day as the flavors continue to develop. You can make it up to 3 days in advance and store it covered in the refrigerator. Serve it cold, at room temperature, or reheat it gently on the stovetop or in the microwave.

Is marshoosheh supposed to be spicy?

Traditional marshoosheh has some warmth from chili powder or cayenne pepper, but it’s not extremely spicy—just pleasantly warm. The heat level is easily adjustable to your preference. Start with less and add more as needed, or skip it entirely if you prefer no heat.

Can I serve this as a main dish?

Yes! While marshoosheh is often served as part of a mezze spread or as a side dish, it’s substantial enough to be a main course, especially when served with pita bread, yogurt, and perhaps a simple salad. It’s a complete meal with vegetables, whole grains, and healthy fats.

How do I reheat leftover marshoosheh?

Reheat it gently in a covered pan on the stovetop with a splash of water or in the microwave. You can also enjoy it cold straight from the fridge-many Lebanese people prefer it this way.

Why is my marshoosheh watery?

You may have added too much water, or the heat was too low so the liquid didn’t evaporate properly. Next time, use just 1/4 cup of water and make sure the heat is at medium-low so there’s a gentle simmer. Remove the lid for the last few minutes if you need to evaporate excess liquid.

Can I freeze marshoosheh?

While you can freeze it for up to 2 months, the texture of the cabbage may become softer upon thawing. It’s best enjoyed fresh or refrigerated for a few days rather than frozen.

Want more simple, delicious Lebanese vegetarian dishes?

Mujadara – Lentils and rice with crispy caramelized onions, another budget-friendly Lebanese classic.

Lebanese Green Beans (Loubieh bi Zeit) – Green beans slowly cooked in olive oil with tomatoes and onions.

Batata Harra – Spicy Lebanese potatoes with garlic, cilantro, and chili.

Fatteh – Layers of crispy pita, chickpeas, yogurt, and pine nuts.

Tabbouleh – Fresh herb salad with bulgur, tomatoes, and lemon.

Fattoush – Crunchy bread salad with sumac dressing and fresh vegetables.

Hummus – Creamy chickpea dip, perfect alongside marshoosheh.

Marshoosheh Recipe

A delicious Lebanese vegetarian dish made of sautéed cabbage with bulgur (cracked wheat), onions, and spices.

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Total Time 25 minutes mins

Servings: 4

Course: Appetizer, Side Dish

Cuisine: lebanese

Ingredients Method Notes

Ingredients

  

• 1/2 head green cabbage sliced lengthwise into 1-2 inch strips
• 1 large onion chopped
• 5-7 tablespoons olive oil
• 2 tablespoons cracked wheat bulgur/burghul*
• 1/2 to 1 teaspoon hot chili powder or cayenne pepper adjust to taste
• 1/2 teaspoon salt
• 1/4 cup water

Method

 

1. Sauté the chopped onion in olive oil over medium heat until soft and translucent.
2. Add the sliced cabbage and cook until it begins to wilt.
3. Stir in the salt, chili powder, and cracked wheat (bulgur).
4. Pour in the water, cover, and simmer on low-medium heat for 10–15 minutes, stirring occasionally.
5. Cook until the cabbage is tender, the bulgur is soft, and most of the liquid is absorbed.
6. Serve hot, warm, or cold with pita bread and optional extra olive oil.

Notes

Bulgur (also spelled burghul) is dried, cracked wheat available at Middle Eastern grocery stores or in the international section of most supermarkets. It is essentially wheat that’s been parboiled, dried, and cracked. Look for medium or coarse bulgur for this recipe.

Fermented foods have been a cornerstone of Lebanese cuisine for centuries, but some traditions have quietly slipped away. Keshek el Fouqara (literally “poor man’s cheese”) is one such tradition – an ancient bulgur cheese that was once a staple in Lebanese households until about 50 years ago. This remarkable recipe transforms bulgur wheat into a delicacy through fermentation.

What is Keshek el Fouqara and Where Did it Come From?

Keshek el Fouqara is a fermented bulgur cheese that originated in the mountains of Lebanon, developed by resourceful farmers who couldn’t afford to keep dairy animals. The name itself tells the story: “keshek” refers to a type of preserved food, while “el fouqara” means “of the poor.” This wasn’t just a clever name – it was literal. When you’re too poor to own a goat for making cheese, you get creative.

These ingenious farmers discovered that by soaking and fermenting bulgur wheat over several weeks, they could coax out complex, cheese-like flavours that could satisfy the same cravings as dairy cheese. The fermented bulgur would be shaped into balls, preserved in olive oil, and used throughout the year as a powerful flavour enhancer – spread on bread, crumbled into stews, or eaten simply with olive oil and black pepper.

How Does It Taste?

If you’ve never tasted fermented grain, the flavour profile of keshek el fouqara might surprise you. It’s known as “poor man’s cheese” not just because of its origins, but because of its genuine cheese-like qualities. The fermentation creates tangy, funky notes reminiscent of aged goat cheese, with an earthy, slightly sour complexity that develops over time.

I’ll be honest – it’s an acquired taste for some people. The first bite might make you pause, especially if you’re not accustomed to fermented foods. But give it a chance. Like many fermented foods (think kimchi, natto, or blue cheese), what seems strange at first can become utterly craveable. The umami depth is remarkable, and the way it melts into warm dishes or enriches a simple piece of bread is truly special.

The flavour also varies depending on fermentation time and the ambient temperature in your kitchen. A shorter fermentation (4 weeks) yields a milder, slightly tangy result, while a longer fermentation (6+ weeks) produces something much funkier and more complex.

Keshek el Fouqara Ingredients

The beauty of this recipe is its simplicity – you need just three essential ingredients, plus olive oil for storage. The optional herbs and spices for coating are where you can get creative. For exact amounts, see the full recipe card below.

Essential Ingredients

Bulgur wheat (500g): Use medium or coarse bulgur wheat, not fine bulgur. The coarser grain holds up better during the long fermentation process. You can find bulgur at Middle Eastern markets, health food stores, or online. Make sure it’s plain bulgur wheat with nothing added.

Salt (28g): This precise amount of salt is important – it’s about 2% of the weight of the bulgur, which creates the right environment for beneficial fermentation while preventing harmful bacteria from taking over. Use fine sea salt or kosher salt.

Water (1400ml): Use filtered or spring water if possible. Chlorinated tap water can inhibit fermentation, though if that’s all you have, you can let it sit out overnight to allow the chlorine to evaporate.

Extra virgin olive oil (1 liter): This is for preserving the finished cheese balls. Don’t skimp on quality here – a good, fruity olive oil not only preserves the cheese but becomes part of the final flavour. The oil itself becomes infused with the cheese and can be used for cooking or drizzling.

Optional Coating Ingredients

This is where you can personalize your keshek el fouqara. Traditional coatings include:

• Za’atar: The classic choice, adding herbal, tangy notes
• Dried mint: Provides a fresh, aromatic quality
• Aleppo pepper or red chili flakes: For a spicy kick
• Sesame seeds: Adds nuttiness and texture
• Nigella seeds (black cumin): Provides a subtle, peppery flavor
• Sumac: Adds extra tanginess and a beautiful color

You can use one coating or mix and match. Some people like to make different varieties with different coatings, so they have options.

How to Make Keshek el Fouqara

This recipe unfolds over two main phases: the fermentation phase (4-6 weeks) and the aging phase (another 4-6 weeks). While this sounds daunting, the actual hands-on time is minimal – just a few minutes of stirring each day during fermentation, then a couple hours of work to drain, shape, and jar the cheese.

What You Need

• 2-liter mason jar
• Cheesecloth
• Butcher’s string
• Colander
• Clean glass jars for storage

Step 1:

In a clean 2-liter mason jar, combine the bulgur, salt, and water. Stir well to dissolve the salt and distribute the bulgur evenly. The mixture will look quite watery at this stage – that’s normal.

Step 2:

Let the mixture sit for about 1 hour to allow the bulgur to absorb water and swell. After an hour, give it another good stir. You’ll notice the bulgur has expanded and the water level has dropped.

Step 3:

Cover the jar with cheesecloth (secured with a rubber band or the jar’s ring without the lid) to allow air circulation while keeping out dust and insects. Place the jar in a dark cupboard or pantry where the temperature is relatively stable.

Step 4:

For the next 4-6 weeks, stir the bulgur once daily with a clean spoon. This daily stirring is crucial – it prevents mold from forming on the surface and ensures even fermentation throughout the mixture.

Step 5:

In the first few days, you’ll notice the bulgur rises to the top. Press it down gently with your spoon after stirring. There should be a thin layer of water covering the bulgur. If the bulgur looks dry or exposed, add a little more water (a few tablespoons at a time).

Step 6:

After 3-5 days, you’ll start seeing bubbles rise to the surface when you shake the jar or stir the bulgur. This is exciting – it means fermentation has begun! The mixture might smell slightly sour or yeasty. This is exactly what you want.

Step 7:

As the days progress, the bulgur will begin breaking down into a paste-like consistency when you stir it. A white layer of yeast may develop on the surface – this is completely normal and safe. Just stir it back in. By week 2-3, the mixture should taste slightly cheesy.

Step 8:

Continue fermenting until the flavour develops to your liking. The timeline depends on your kitchen temperature (warmer = faster fermentation) and personal preference. Taste it weekly after the first two weeks. When it has the flavor you want, it’s ready for the next phase.

Step 9:

Line a colander with several layers of cheesecloth. Pour the fermented bulgur into the cloth. Gather the edges of the cheesecloth and tie them tightly with butcher’s string to create a bundle.

Step 10:

Hang the bundle from a height (you can tie it to a cabinet handle, wooden spoon balanced over a pot, or even your kitchen faucet) with a bowl underneath to catch the liquid that drains out. Let it drain overnight, or for at least 12 hours.

Step 11:

The next day, squeeze the bundle to extract as much moisture as possible. You want the bulgur paste to be fairly dry and moldable. Transfer the paste to a clean bowl and knead it with your hands for several minutes until smooth and cohesive.

Step 12:

Shape the mixture into small balls, about the size of a walnut (2-3cm in diameter). If desired, roll the balls in your chosen coating of dried herbs, spices, or seeds, pressing gently so the coating adheres.

Step 13:

Pack the balls into clean, dry mason jars, leaving about 1 inch of space at the top.

Step 14:

Pour extra virgin olive oil over the balls until they are completely submerged, with at least 1cm of oil covering the top layer. This is important – any exposure to air can cause spoilage.

Step 15:

Seal the jars and store them in a cool, dark place. You can eat the keshek el fouqara immediately, but it will develop more complex flavours if you let it age for another 4-6 weeks.

Step 16:

As you use the cheese balls, always make sure the remaining balls are covered with oil. You can top up with more olive oil as needed.

The Benefits of Fermenting Bulgur Wheat

Beyond the incredible flavour transformation, fermenting bulgur wheat brings significant nutritional benefits that make this ancient recipe relevant to modern healthy eating:

Improved Nutrition

Fermentation increases the bioavailability of nutrients in grains. The process breaks down phytic acid, an anti-nutrient that can bind to minerals like iron and zinc, making these minerals more available for absorption. Studies have shown that fermented grains can have significantly higher levels of accessible B vitamins as well.

Probiotic Boost

Like other fermented foods such as yogurt, kimchi, and sauerkraut, keshek el fouqara is rich in beneficial bacteria. These probiotics support gut health, which is increasingly recognized as central to overall health – affecting everything from digestion and immune function to mood and mental clarity.

Improved Digestion

The enzymes produced during fermentation pre-digest the starches in the bulgur, making the final product easier to digest than raw grain. This is particularly helpful for people who struggle with bloating or gas when eating whole grains.

Umami Flavor

The fermentation process creates glutamic acid, the compound responsible for umami flavor – that savory, deeply satisfying taste that makes food irresistible. This transforms bulgur from a mild, neutral grain into a flavor powerhouse that can elevate any dish.

How to Use Keshek el Fouqara

Once you’ve made this incredible ingredient, you’ll want to use it in as many ways as possible. Here are some traditional and modern serving suggestions:

The Classic: Smear a cheese ball on warm, crusty bread, drizzle with the infused olive oil from the jar, and finish with a crack of black pepper. This simple preparation lets the complex flavour shine.

As a Condiment: Crumble it over fattoush, tabbouleh, or other Lebanese salads for a tangy, umami boost.

In Cooking: Add crumbled keshek el fouqara to soups, stews, or grain dishes during the last few minutes of cooking. It melts into the dish, adding incredible depth.

With Vegetables: Toss roasted vegetables with crumbled keshek el fouqara and a drizzle of its olive oil.

On Pizza or Flatbread: Use it like you would use feta or goat cheese as a topping.

In Dips: Blend it with tahini, lemon juice, and garlic for a unique twist on traditional mezze.

Advance Prep and Storage Tips

Making in Batches: This recipe is easily doubled or tripled. Since you’re investing weeks into the process, many people prefer to make a large batch. Just make sure your fermentation vessel is large enough to accommodate the bulgur’s expansion, with plenty of headroom.

Storage Duration: As long as the cheese balls remain completely submerged in olive oil and stored in a dark place, they will keep for several months – some say up to a year. Always use a clean, dry spoon when removing balls from the jar to prevent introducing moisture or contaminants.

The Oil: Don’t throw away that infused olive oil! As you use the cheese balls, the oil becomes increasingly flavourful. Use it for dressing salads, drizzling over dishes, or as a cooking oil for extra flavor.

Identifying Issues with Fermentation: If you notice pink or black mold (as opposed to white yeast), the batch has gone bad and should be discarded. This is rare if you’re stirring daily, but it can happen. If the mixture develops an off-putting smell (beyond the normal sour, fermented smell), trust your instincts and start over.

Frequently Asked Questions

Do I need any special equipment for this recipe?

No special equipment is needed beyond a 2-liter mason jar, cheesecloth, and butcher’s string. A colander for draining is helpful, but you could improvise with a strainer. The most important thing is cleanliness – make sure all your equipment is thoroughly cleaned before starting.

Can I speed up the fermentation process?

You can place the jar in a warmer location (like on top of your refrigerator or near a heating vent) to speed up fermentation, but I don’t recommend rushing it too much. The slow fermentation allows for more complex flavor development. You might cut the time down to 3-4 weeks in a warm environment, but going shorter than that won’t give you the full flavour.

What if I can’t stir it every single day?

While daily stirring is ideal, missing a day here and there won’t ruin your batch. If you know you’ll be away for a few days, make sure to press the bulgur down very well before you leave and give it an extra-thorough stir when you return.

Can I make this with other grains?

Traditionally, this is made with bulgur, which is parboiled cracked wheat. The parboiling process makes bulgur particularly suitable for this fermentation. Other grains might ferment, but they would create a different product with different flavours and textures.

Is it safe to ferment at room temperature for so long?

Yes, when done correctly. The salt content and daily stirring create an environment where beneficial bacteria thrive while harmful bacteria cannot. Fermentation has been used as a food preservation technique for thousands of years. That said, always use your senses – if something looks, smells, or tastes wrong, don’t eat it.

Can I use this if I’m vegan?

Absolutely! Keshek el fouqara is completely plant-based, making it a great option for vegans looking for complex, cheese-like flavors without dairy.

Keshek el Fouqara Recipe (Lebanese Bulgur Cheese)

Keshek el Fouqara is a traditional Lebanese fermented bulgur cheese that delivers a cheese-like flavour through a simple but patient fermentation process. 

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Servings: 24 cheese balls

Ingredients Method Notes

Ingredients

  

• 500 g medium or coarse bulgur wheat
• 28 g fine sea salt or kosher salt
• 1400 ml filtered water
• 1 liter extra virgin olive oil
• Optional coatings: za’atar dried mint, sesame seeds, nigella seeds, Aleppo pepper or chili flakes, and sumac.

Method

 

1. Combine the bulgur, salt, and water in a clean jar, let sit for 1 hour, then stir again.
2. Cover with cheesecloth and keep in a dark place for 4–6 weeks, stirring daily and keeping the bulgur slightly submerged in water.
3. After a few days, fermentation will begin with bubbles and a sour aroma; continue fermenting until it develops a tangy, cheese-like flavor.
4. Drain the fermented bulgur in cheesecloth overnight, then squeeze out excess moisture.
5. Knead the paste until smooth and shape into small balls. Roll in optional herbs, spices, or seeds if desired.
6. Pack the balls into clean jars and fully cover them with olive oil.
7. Seal and store in a cool, dark place. Eat immediately or age for another 4–6 weeks for deeper flavor.
8. Keep the cheese balls submerged in oil at all times during storage.

Notes

• The fermentation time will vary based on ambient temperature. Warmer kitchens (75-80°F/24-27°C) will ferment faster than cooler ones.
• Always use a clean, dry spoon when removing cheese balls from the jar to prevent introducing moisture or contaminants.
• The added olive oil becomes increases in falvor  over time and can be used in cooking or for dressing salads.

Made with thick strained yogurt, fresh mint, cucumber, and a punch of garlic, this Lebanese mezze staple is perfect for scooping with warm pita bread or serving alongside your favorite Middle Eastern dishes. It is high in protein, low in fat, and works as a dip, spread, or even a sauce for grilled meats.

What Is Labneh?

Labneh (also spelled labne, labna, or lebni depending on where you are in the Middle East) is a silky-smooth, thick Middle Eastern strained yogurt that’s been enjoyed for centuries across Lebanon, Syria, Palestine, Jordan, and beyond. In the U.S., you might see it called kefir cheese or strained yogurt, though neither name quite captures its special character.

The magic of labneh comes from a simple yet transformative process: regular plain yogurt is placed in a special cotton cloth bag or cheesecloth and left to drain overnight. As the whey slowly drips away, what remains is a thick, creamy, cheese-like spread with a velvety texture that’s richer than Greek yogurt but lighter than cream cheese.

What makes labneh so beloved across the Middle East is its incredible versatility. You can eat it plain as a simple, protein-rich breakfast, drizzle it with olive oil and sprinkle it with herbs and spices, roll it into balls preserved in olive oil, or, like in this recipe, mix it with fresh ingredients to create a vibrant, refreshing dip.

If you love this labneh with garlic and herbs, you’ll probably also enjoy Classic Hummus, Creamy Baba Ganoush (smoky eggplant dip), Muhammara (red pepper walnut dip), Tzatziki (Greek cucumber yogurt sauce), and of course, fresh Tabbouleh salad to round out your mezze table.

Labneh Recipe Ingredients

Base

2 cups labneh (strained yogurt) – This is your foundation. You can buy pre-made labneh at Middle Eastern grocery stores (Arz by Karoun Dairies is excellent and uses milk not treated with hormones or antibiotics), or make your own by straining plain whole-milk yogurt overnight in cheesecloth or a special cotton yogurt bag. The thickness should be similar to cream cheese but spreadable.

Fresh Vegetables and Herbs

1/2 cucumber, finely minced – Adds refreshing crunch and moisture. Persian or English cucumbers work best because they have fewer seeds and less water content. Make sure to mince it finely so it distributes evenly throughout the labneh.

1/2 bunch fresh mint – Fresh mint is essential. It brings a bright, cooling flavor that pairs beautifully with the labneh and cucumber. Use the leaves only, finely chopped.

Seasonings

2 tablespoons dried mint powder – This might seem redundant with fresh mint, but dried mint adds a different, more concentrated herbal note. It’s traditional in Lebanese cooking to use both fresh and dried mint together for layered flavor.

4 cloves garlic, crushed – Garlic is a must for that signature Lebanese punch. Four cloves might seem like a lot, but the cooling labneh and cucumber balance it perfectly. Crush it well so it distributes evenly and releases its flavor.

1/4 teaspoon chili powder – Just a hint of warmth to wake up your taste buds. This isn’t meant to make the dip spicy, just to add subtle depth. You can use Aleppo pepper for a more authentic Lebanese touch.

1/3 teaspoon salt – Enhances all the flavors and balances the tanginess of the labneh. Adjust to taste, especially if your labneh is already salted.

For Serving

Olive oil – For drizzling on top; use good-quality extra virgin olive oil for the best flavor.

Additional dried mint – For garnish.

Fresh mint leaves – For garnish.

Warm pita bread – Essential for scooping.

How to Make Labneh With Garlic and Herbs

Step 1: Prep your vegetables and herbs

Finely mince the 1/2 cucumber into very small pieces—you want them to blend into the labneh, not create big chunks. Finely chop the leaves from the 1/2 bunch of fresh mint, discarding the stems. Crush the 4 cloves of garlic using a garlic press, the back of your knife with some salt, or a mortar and pestle.

Step 2: Combine all ingredients

In a medium mixing bowl, add the 2 cups of labneh. Add all your prepared ingredients: the minced cucumber, chopped fresh mint, crushed garlic, 2 tablespoons dried mint powder, 1/4 teaspoon chili powder, and 1/3 teaspoon salt.

Step 3: Mix thoroughly

Using a fork or spoon, mix everything together really well, making sure all the ingredients are evenly distributed throughout the labneh. The mixture should be creamy and uniform with little flecks of green herbs throughout. Taste and adjust seasoning if needed—you might want a bit more salt or garlic depending on your preference.

Step 4: Chill (optional but recommended)

For the best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. The garlic will mellow slightly, and the mint will infuse the labneh beautifully.

Step 5: Plate and garnish

Transfer the labneh mixture to a shallow serving plate or bowl. Using the back of a spoon, create a shallow well or swirl pattern in the center. Drizzle generously with olive oil, sprinkle with additional dried mint powder, and garnish with fresh mint leaves.

Step 6: Serve

Serve immediately with warm pita bread for dipping. You can also serve it alongside fresh vegetables like cucumber slices, cherry tomatoes, radishes, and carrot sticks.

Additions and Substitutions

Labneh substitute: If you can’t find labneh, make your own by straining plain whole-milk yogurt overnight in cheesecloth or a fine-mesh strainer lined with paper towels. Greek yogurt can work in a pinch but won’t be quite as thick or tangy.

Fresh mint substitute: Fresh basil, dill, or cilantro all work well. You could also use a combination. If fresh herbs aren’t available, increase the dried mint to 3 tablespoons.

Dried mint substitute: Italian seasoning, dried dill, or dried oregano can work, though the flavor will be different from traditional Lebanese labneh.

Cucumber substitute: Finely diced tomatoes (seeds removed and drained) or finely diced radishes add crunch without the cucumber flavor.

Garlic substitute: 1/2 teaspoon garlic powder works if you don’t have fresh, but fresh garlic is always better.

Add-ins for variation: Finely chopped green onions or scallions, a squeeze of lemon juice, crumbled feta cheese, chopped Kalamata olives, sun-dried tomatoes, toasted pine nuts, or a pinch of sumac.

Spice it up: Add a pinch of cayenne pepper, red pepper flakes, or use Aleppo pepper instead of regular chili powder for authentic Middle Eastern heat.

Make it a sauce: Thin it out with a little water or olive oil to create a pourable sauce for grilled meats, shawarma, or roasted vegetables.

Make it smoother: For an ultra-smooth dip, blend everything in a food processor instead of mixing by hand.

Frequently Asked Questions

What’s the difference between labneh and Greek yogurt?

Labneh is more strained than Greek yogurt, making it thicker and tangier with a consistency closer to soft cream cheese. Greek yogurt is strained once or twice, while labneh is strained for 12-24 hours to remove most of the whey. Labneh also tends to be made with whole milk yogurt, giving it a richer, creamier texture.

How to make labneh from scratch?

Place 4 cups of plain whole-milk yogurt in a cheesecloth-lined strainer or a special cotton yogurt bag. Tie it up and hang it over a bowl, or place the strainer over a bowl. Let it drain at room temperature for the first 2-3 hours, then transfer to the refrigerator and let it drain overnight (12-24 hours). The longer you strain it, the thicker it becomes. What remains is labneh.

How long does labneh last in the fridge?

Plain labneh keeps for 7-10 days in an airtight container in the refrigerator. This recipe with fresh ingredients (cucumber, fresh herbs) should be consumed within 4-5 days for best quality and freshness.

Can I freeze labneh?

Plain labneh can be frozen for up to 2 months, though the texture may become slightly grainy when thawed. This recipe with cucumber shouldn’t be frozen as the cucumber will become watery. If you want to freeze labneh, make the plain version and add fresh ingredients after thawing.

What can I do with leftover whey from making labneh?

The whey is packed with protein and nutrients! Use it in smoothies, as the liquid in bread or pancake recipes, for cooking grains like rice or quinoa, or even as a facial toner (seriously—it’s great for skin!).

Can I make this dairy-free?

Yes! You can make dairy-free labneh using thick coconut yogurt or cashew yogurt. Strain it the same way you would regular yogurt. The flavor will be different but still delicious.

Why is my labneh too runny?

It wasn’t strained long enough. Labneh should be thick enough to hold its shape when scooped. If yours is too runny, place it back in the cheesecloth and let it drain for several more hours.

What’s the difference between Turkish labneh and Lebanese labneh?

They’re pretty similar! Both are thick strained yogurt, but Lebanese labneh is usually strained longer, so it’s thicker and has a stronger sour flavor, almost like cream cheese. It’s often rolled into balls and stored in olive oil with herbs. Turkish labneh (called süzme yoğurt) tends to be a bit softer and milder, more like a thick yogurt spread. Lebanese versions are typically saltier too.

Want more delicious Lebanese dips and mezze?

Sfeeha (Lahm bi Ajeen): Lebanese Meat Pies

Baba Ganoush – Smoky roasted eggplant dip with tahini.

Dajaj Mishwi: Lebanese Grilled Chicken

Moutabal – Another version of eggplant dip, creamier than baba ganoush.

Tzatziki – Greek cucumber yogurt sauce, a cousin to this labneh recipe.

Za’atar Labneh Balls – Labneh rolled into balls, coated in za’atar, and preserved in olive oil.

Labneh Recipe

A refreshing Lebanese strained yogurt dip loaded with cucumber, fresh mint, garlic, and herbs. This creamy, labneh is perfect for scooping with warm pita bread or serving as part of a mezze spread. 

Print Recipe Pin Recipe

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetizer, Breakfast, Main Course

Cuisine: Middle Eastern

Calories: 67

Ingredients Method Notes

Ingredients

  

• 2 cups labneh strained yogurt
• 1/2 cucumber finely minced
• 1/2 bunch fresh mint finely chopped (leaves only)
• 4 cloves garlic crushed
• 2 tablespoons dried mint powder
• 1/4 teaspoon chili powder
• 1/3 teaspoon salt
• Extra virgin olive oil for drizzling
• Additional dried mint for garnish
• Fresh mint leaves for garnish
• Warm pita bread

Method

 

1. Finely mince the cucumber, chop the mint leaves (discard stems), and crush the garlic.
2. In a bowl, add the labneh, then mix in the cucumber, mint, garlic, dried mint, chili powder, and salt.
3. Stir well until everything is evenly combined. Taste and adjust seasoning if needed.
4. Cover and refrigerate for about 30 minutes if you want a stronger flavor.
5. Transfer to a serving plate, create a swirl, drizzle with olive oil, and sprinkle with dried mint and fresh mint leaves.
6. Serve with warm pita or fresh vegetables like cucumber, tomatoes, and radishes.

Notes

Nutrition (per serving – 2 tablespoons):

• Calories: 67
• Fat: 1g
• Carbohydrates: 5g
• Fiber: 1g
• Sugar: 4g
• Protein: 11g
• Calcium: 126mg
• Vitamin A: 142 IU