Lebanese · appetizer
Labneh
Labneh reads salinity 5.3, richness 4.9 and funk & ferment 3.8 on Palate's 0–10 flavor X-ray — a Lebanese appetizer, about 24 hr 10 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.0 / 10
- Sweet & Fruity — 1.6 / 10
- Sour & Bright — 3.6 / 10
- Bitter & Earthy — 1.8 / 10
- Rich & Fat — 5.2 / 10
- Aromatic & Spice — 3.7 / 10
The measured notes (of 18)
Salinity 5.3 · Richness 4.9 · Funk & Ferment 3.8 · Sourness 3.5 · Herbaceous 3.4 · Umami 2.8 · Warm Spice 1.9 · Bitterness 1.6 · Earthy 1.5 · Sweetness 1.3 · Floral 1.2 · Nutty 1.2 · Heat 1.0 · Fruity 0.8
What's in it (6)
- 4 cups full-fat plain yogurt
- 1 tsp salt
- 3 tbsp olive oil
- 1 tbsp za'atar
- 1 tsp dried mint
- 1/4 cup olives
Time & effort: about 24 hr 10 min (10 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 44.6 kcal, 3.8 g protein, 0.1 g fat, 7.2 g carbs
Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Mix yogurt with salt and strain through cheesecloth in the fridge for 24-48 hours until thick and spreadable.
- Spread on a plate, drizzle with olive oil, and dust with za'atar.
- Alternatively, roll into balls and store in olive oil.
Dishes with a similar flavor shape
- Loaded Baked Potato Bar with Broccoli and Cheddar — American
- Kaszinótojás (Hungarian Devilled Eggs) — Hungarian
- Skutni Štruklji (Curd Rolls Boiled in a Cloth) — Slovenian
- Baked Goat Cheese with Garden Lettuces — American · Californian
- Kulajda (Sour Cream, Dill and Mushroom Soup with a Poached Egg) — Czech
Keep reading: what salinity, richness, funk & ferment mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.