BY JENNA HELWIG
WHAT IT IS
A mainstay in the Mediterranean and Middle East, probiotic-rich labneh is basically strained Greek yogurt with salt, says Karim Khalil, founder of our fave new labneh brand, Yaza. “This gives it a creamier texture and tangier, more savory taste than Greek yogurt.”
HOW TO USE IT
Khalil suggests adding it to salad dressings, marinades, and pasta dishes, or on top of rice bowls. It can also replace yogurt in a breakfast parfait or smoothie, and it makes for a dreamy dip or creamy sandwich spread.
Photograph by Victor Protasio
FOOD STYLING BY JENNIFER WENDORF; PROP STYLING BY JOSHUA HOGGLE