If you’re not making your labneh from scratch over 24 hours, with a muslin cloth and organic Greek yogurt, is it even worth it? Sometimes. Other times, like this week, it’s a run-down-to-the-corner-store kinda thing. A swirl-it-all-in-a-bowl-in-five-minutes-and-serve kinda thing. That’s precisely what we did for the final installment of our four-part Intergalactic Snack series, a delicious, tangy store-bought labneh drizzled with molten lava (Lulu’s Remedy Chilli Oil) and a sprinkle of za’atar (space junk). Buckle up and enjoy. 


300g Persian labneh
3 tbsp Lulu’s Remedy chilli oil
1 tbsp za’atar

Place the labneh in a shallow bowl with a spoon, making waves for the toppings to pool.
Drizzle on Lulu’s Remedy chilli oil (without sediment) and sprinkle with za’atar.
Scoop up with a crisp device (such as a salty chip, cracker or carrot)


500g Greek-style yoghurt
1 tbsp salt

Place a large sieve lined with cheesecloth over a bowl.
Mix salt and yoghurt and place into cheesecloth.
Tie the corners of the cheesecloth at the top and rest in the fridge for 24 hours to drain.
Gently squeeze out any excess liquid and store labne covered in oil in the fridge.


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