This yogurt cheese is known as labneh in the Middle East. In this recipe, labneh is mixed with herbs, scallions, and hot chili peppers to make Jajik. Serve this Jajik recipe with toasted sourdough, seed crackers, or add to this easy charcuterie board.
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This delicious Assyrian cheese spread, or jajik, is served for breakfast or as an appetizer. Sometimes jajik is referred to as buried cheese, but that's another recipe entirely!
My grandmother's jajik was always prepared using labneh (see my labneh recipe). She would place the yogurt in a cloth and suspend it over the faucet, allowing the liquid (whey) to drain out. This was usually an overnight process and was the method my mom taught me.
This homemade "cream cheese" was then mixed with fresh herbs (don't even think about dried) and vegetables to make jajik.
My Grandma had a secret ingredient that she added to her jajik recipe. I'm not sure where she came up with the idea to use it, but Grandma's secret Jajik ingredient was marigold leaves!
Although it's not common knowledge, marigold flowers are, in fact, edible, and so are the leaves! The leaves have a much stronger flavor than the flowers. They taste somewhat similar to basil but stronger.
Some people might be allergic to marigolds, so please use caution when including them!
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😍 Why You'll Love This Recipe
- Jajik is nutrient-dense and so easy to prepare!
- The spice level can be adjusted to your liking, but we like it spicy!
- It's a great way to make use of old yogurt, taking up space in your fridge.
🔖 Ingredients & Substitutions
- Yogurt: Homemade yogurt is best for making jajik, but Greek yogurt is an excellent substitute.
- Seasoning: Sea salt
- Herbs: Fresh dill, mint leaves, or basil.
- Veggies: Chives, scallions, and Serrano pepper.
- Optional: Marigold leaves
🥣 How to Make This Jajik Recipe
Step 1: Start by transferring the yogurt from its container to a soup bag. Twist the bag from the top to begin draining the whey from the yogurt. Suspend the bag from the faucet and allow the liquid to drain.
Pro Tip: I recommend leaving it overnight, undisturbed. Otherwise, it can take four or more hours until it's completely drained.
Another option is to place the bag in a strainer and cover it with a heavy object to weigh it down and squeeze out any remaining liquid.
Step 2: Remove the yogurt (labneh) from the soup bag and place it in a bowl.
Step 3: Mince chives, scallions, dill, and serrano pepper, then add to the bowl. Season with sea salt and mix to combine the ingredients.
Pro Tip: If using marigold leaves, add them now.
Enjoy this Jajik recipe with sourdough discard crackers, Middle Eastern bread, or baked pita chips.
Other Possible Mix-In Options
- chives
- scallions
- dill
- basil
- cilantro
- parsley
- chili peppers
- celery
🤷🏻♀️ Recipe FAQs
You may have noticed that Greek yogurt and homemade yogurt contain a lot of liquid (whey) that rises to the surface of the yogurt. Similar to other dairy products (for example, sour cream). The whey can either be poured off, absorbed (by placing a folded paper towel over the surface), or mixed in.
When the whey is completely drained from the yogurt, you are left with a block of rich cream cheese. The cream cheese can be consumed as is or mixed with some of the suggested ingredients I mentioned above.
Depending on the recipe, you may be able to substitute Greek yogurt for sour cream in some recipes. This includes cheesecake recipes and dips.
The reason that the substitution works is that Greek yogurt and sour cream have a similar texture and taste. Greek yogurt, however, is a much healthier option and contains less fat. To substitute yogurt for sour cream, use a one-to-one ratio.
You may also want to try this garlic yogurt soup and booshala (spicy Assyrian yogurt soup).
🤷🏻♀️ Pro Tips
- As soon as you remove the yogurt from the soup bag, give the bag a quick wash in the sink, wring it out, and hang it to dry so that it's available the next time you need it.
- Place a bowl under the draining yogurt to catch the whey. Whey can be used as a brine, added to shakes, or mixed in with this yogurt drink.
- Some Jajik recipes call for butter, but I really don't think it's necessary.
- Store Jajik in an airtight container in the refrigerator for up to 2 weeks.
🌶 More Dip Recipes
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📖 Recipe
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Ingredients
Equipment
Method
- Transfer yogurt from its container to a soup bag. Twist the bag from the top, to begin draining the whey from the yogurt.
- Suspend the bag from the faucet and allow the liquid to drain. I recommend leaving it overnight, undisturbed. Otherwise, it can take four or more hours until it's completely drained.
- Another option is to place the bag in a strainer and cover it with a heavy object to weigh it down and squeeze out any remaining liquid.
- Remove the yogurt from the soup bag and place it in a bowl. Wash the soup bag, then wring out and hang to dry to reuse at a later time.
- Mix in the minced chives, scallions, dill, Serrano pepper, sea salt, and marigold leaves, if using.
Nutrition
Notes
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- As soon as you remove the yogurt from the soup bag, give the bag a quick wash in the sink, wring it out, and hang it to dry so that it's available the next time you need it.
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- Place a bowl under the draining yogurt to catch the whey. Whey can be used as a brine, or added to shakes.
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- Some people mix softened butter in with the Jajik. I really don't think it's necessary.
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- Store Jajik in an airtight container in the refrigerator for up to 2 weeks.
Kelly Methey says
This is an interesting recipe. I love your presentation of it. Your plate is beautiful!
HildaSterner says
Thanks, Kelly! I will make it for you one of these days.