PANTRYFLEX

blend · herb sauce

NATIONAL AWARD WINNERPrep 10 min

Herbed Labneh

Independent adaptation of a publicly published Michael Solomonov recipe. Not affiliated with, sponsored by, or endorsed by Michael Solomonov.

Michael Solomonov's Herbed Labneh, from the published recipe.

Ratio

Ratio by volume: Yogurt 240 ml
Yogurt 240 ml

Ingredients

  • Parsley — 1/4 cup (10 g)
  • Dill — 1/4 cup (10 g)
  • Chives — 1/4 cup (10 g)
  • Mint — 1/4 cup (10 g)
  • Garlic — 1/2 clove (2.5 g)
  • Yogurt — 1 cup labneh (240 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Herbed Labneh wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 3 stars · 3 national awards

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First run is small.

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Provenance

Israeli-American chef of Zahav in Philadelphia; James Beard Outstanding Chef and Best Chef: Mid-Atlantic. Modern Israeli cooking documented in Zahav: A World of Israeli Cooking.

Adapted from a Michael Solomonov recipe (Zahav / Hadassah Magazine).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Zahav / Hadassah Magazine (published as “Herbed Labneh”). Full citation lives in Provenance.

Companion jar