Chili Crisp Labneh
Reprinted with permission from "Cook Like a King." Text copyright © 2025 by Melissa King. Food photographs copyright © 2025 by Ed Anderson. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
I’m such a big fan of dips, and nothing tops a rich, velvety labneh. Common in Middle Eastern cooking, it’s essentially tangy yogurt that’s been drained until it’s super thick. It’s often served with a drizzle of good olive oil and maybe a sprinkle of zaatar or sumac. During a Pride collaboration with my friend Edy Massih of the fantastic Lebanese mezze bar in Brooklyn called Edy’s Grocer, I thought the creamy, cooling dip would play well with a generous drizzle of my lip-tingling chili crisp, as well as some crispy fried shallots and toasted sesame seeds. The combination of tang, textures, and heat was a huge hit, and it’s a breeze to make for any get-together, whether you buy labneh or make it yourself from Greek yogurt.
How to Make It
1
Make the labneh: In a medium mixing bowl, whisk together the yogurt, lemon juice, and kosher salt. Line a colander or sieve with cheesecloth so there are a few inches of overhang and set it over a separate bowl.
2
Spoon the yogurt mixture into the center of the cheesecloth, cover with the overhang, and let it drain over the bowl in the fridge for eight hours. Remove the cheesecloth and discard any liquid that has collected in the bowl. The labneh keeps in an airtight container in the refrigerator for up to two weeks.
3
To finish: Stir the labneh well. Scoop the labneh onto a plate and use the bottom of a spoon to make some pretty divots. Drizzle with the chili crisp, then sprinkle generously with fried shallots, sesame seeds, and zaatar. Top with chive blossoms and a little flaky salt. Serve immediately.
Ingredients
For the Labneh
One 16-oz. container nonfat Greek yogurt
2 tsp lemon juice
1 tsp Diamond Crystal kosher salt
For Finishing the Dip
1 tbsp King’s Chili Crisp or store-bought Chinese chili crisp
fried shallots, homemade or store-bought, for garnish
toasted sesame seeds, for garnish
zaatar, for garnish
chive blossoms, micro scallions, or thinly sliced chives, for garnish
flaky sea salt
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