Labneh, Herb, and Cucumber Tartine

Labneh, Herb, and Cucumber Tartine
Staff Writer
Labneh, Herb, and Cucumber Tartine

Creative Communication SCRL

Labneh, Herb, and Cucumber Tartine

Commonly used in Middle Eastern cooking, labneh is a cheese-like type of strained yogurt. You can can easily prepare a version of it at home — spread it on bread instead of cream cheese.

Click here to see The Quintessential Café Cookbook.


*Note: If you can't find labneh, you can make a version of the strained yogurt yourself. Simply line a strainer or sieve with muslin or cheesecloth and place over a small bowl. Pour 1 cup plain yogurt with a 3.5 percent fat content into the lined strainer, bring together the edges of the cloth to form a bundle, and tie it with string. Drain in the refrigerator for at least 12 hours, but ideally overnight.

Squeeze the bundle every few hours to get rid of the excess liquid, then squeeze again tightly before using.


Spread the labneh on the bread. Top with the cucumber, mint, and cilantro, then divide the tomato pieces between the 2 portions. Season with salt and pepper, to taste, and serve immediately.


Calories per serving:

2 kcal


  • Vitamin A, IU 506 IU
  • Vitamin A, RAE 25 µg
  • Vitamin C, total ascorbic acid 2 mg
  • Vitamin K (phylloquinone) 23 µg
  • Calcium, Ca 5 mg
  • Carotene, alpha 3 µg
  • Carotene, beta 295 µg
  • Choline, total 1 mg
  • Cryptoxanthin, beta 15 µg
  • Folate, DFE 5 µg
  • Folate, food 5 µg
  • Folate, total 5 µg
  • Lutein + zeaxanthin 65 µg
  • Magnesium, Mg 2 mg
  • Phosphorus, P 4 mg
  • Potassium, K 39 mg
  • Quercetin 4 mg
  • Sodium, Na 3 mg
  • Water 7 g
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