Thick, creamy strained yogurt (labneh) made fresh daily, premium extra virgin olive oil, fresh mint leaves, cucumber, tomatoes, olives, and artisan flatbread. A protein-rich, healthy breakfast option that's been a Levantine staple for centuries.
Widespread across the Levantine region (Lebanon, Syria, Jordan, Palestine), with Lebanese labneh being particularly prized for its thick, creamy texture. Made in homes and dairies throughout Lebanon's mountains and valleys, where the cooler temperatures help create the perfect fermentation. The tradition of making labneh is especially strong in the villages of Mount Lebanon.
Labneh-making is an ancient Levantine tradition dating back thousands of years, developed as a way to preserve yogurt before refrigeration existed. Lebanese women would hang yogurt in cheesecloth overnight to create this thick, tangy spread that could last for weeks when stored in olive oil. Today, labneh remains a breakfast staple across Lebanon, served with fresh vegetables, olives, and warm pita bread—a testament to the genius of simple, healthy Mediterranean cuisine.
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