Labna Vig

A cool, creamy delight with a garden-fresh twist! Our Labneh Veg features thick, tangy strained yogurt spread generously in warm Arabic bread, topped with crisp lettuce, cucumbers, olives, tomatoes, and a sprinkle of za’atar.

Creamy, tangy, and refreshingly savory, Chef Prestige Gourmet’s Labneh Veg is a modern twist on the traditional Middle Eastern labneh—a strained yogurt cheese—paired with crisp, colorful vegetables for a delightful balance of richness and freshness.

Our labneh is handcrafted from thick, full-fat yogurt, strained slowly to achieve a luscious, spreadable consistency and a slight tang that pleases the palate. We elevate this creamy base by layering it with an assortment of vibrant vegetables like cucumbers, cherry tomatoes, carrots, radishes, and bell peppers, all chopped with precision for a satisfying bite.

Drizzled with extra virgin olive oil, sprinkled with za’atar, crushed mint, or sumac, and served with warm pita bread or crackers, Labneh Veg is perfect as an appetizer, mezze dish, or light meal. It’s packed with probiotics, fiber, and nutrients—making it as wholesome as it is delicious.

Whether enjoyed solo or shared with friends, this dish delivers creamy indulgence and vegetable crispness in every spoonful.

price: 10 DHS
Preparation Time: 15 Min

For the Labneh:

  • 2 cups full-fat yogurt (strained overnight)

  • Salt to taste

  • 1 tbsp olive oil

Vegetable Toppings:

  • 1/2 cup cucumbers (diced)

  • 1/2 cup cherry tomatoes (halved)

  • 1/4 cup carrots (julienned)

  • 1/4 cup bell peppers (diced, assorted colors)

  • 2–3 radishes (thinly sliced)

  • Fresh mint or parsley (chopped)

To Garnish:

  • Extra virgin olive oil (for drizzling)

  • 1 tsp za’atar or sumac

  • Cracked black pepper or chili flakes (optional)

Labna Vig

Labna Vig

price: 10 DHS
Preparation Time: 15 Min

For the Labneh:

  • 2 cups full-fat yogurt (strained overnight)

  • Salt to taste

  • 1 tbsp olive oil

Vegetable Toppings:

  • 1/2 cup cucumbers (diced)

  • 1/2 cup cherry tomatoes (halved)

  • 1/4 cup carrots (julienned)

  • 1/4 cup bell peppers (diced, assorted colors)

  • 2–3 radishes (thinly sliced)

  • Fresh mint or parsley (chopped)

To Garnish:

  • Extra virgin olive oil (for drizzling)

  • 1 tsp za’atar or sumac

  • Cracked black pepper or chili flakes (optional)