Creamy labneh is rolled into a smooth, tangy cheese log, generously coated with chopped roasted pistachios for a rich, savory bite with crunchy contrast—perfect for mezze platters, appetizers, or elegant cheese boards. This Middle Eastern-inspired dish is simple yet sophisticated, highlighting the refreshing tartness of labneh and the deep, nutty flavor of pistachios.

Why You’ll Love This Recipe

The Pistachio-Crusted Labneh Cheese Roll is a visually stunning and flavor-packed appetizer that’s ideal for entertaining. It’s easy to prepare ahead of time, requires minimal ingredients, and delivers a perfect balance of creamy, tangy, and crunchy. Serve it with crackers, pita, or vegetables for an elegant and crowd-pleasing addition to any table.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• labneh (strained yogurt)
• sea salt
• olive oil
• roasted pistachios, finely chopped
• cheesecloth (for straining, if making homemade labneh)
• parchment paper or plastic wrap (for rolling)

Directions

1. In a mixing bowl, combine the labneh with sea salt and olive oil. Stir until smooth and well blended.
2. Lay a large sheet of parchment paper or plastic wrap on a clean surface. Spread the labneh into a rectangle about 1/2 inch thick.
3. Carefully roll the labneh into a tight log using the paper or wrap, sealing the ends.
4. Place the rolled log in the freezer for 1 hour or refrigerate overnight until firm.
5. Once firm, unroll the log and coat it evenly with the finely chopped roasted pistachios, pressing gently so they adhere to the surface.
6. Slice into rounds and serve cold with your choice of flatbread, crackers, or fresh vegetables.

Servings and timing

Servings: 6–8
Prep Time: 15 minutes
Chill Time: 1 hour (or overnight)
Total Time: 1 hour 15 minutes (minimum)

Variations

• Herb crust: Add chopped fresh herbs like parsley, mint, or dill to the pistachios for an herby flavor.
• Sweet-savory twist: Mix in a drizzle of honey and crushed dried rose petals for a floral and sweet note.
• Spiced version: Add ground cumin or Aleppo pepper to the labneh for a warm, spicy flavor.
• Nut alternatives: Substitute pistachios with walnuts, almonds, or pecans.
• Mini logs: Create several smaller rolls for individual servings or varied presentations.

Storage/Reheating

Store the labneh roll in an airtight container in the refrigerator for up to 4 days. It should be kept chilled until serving. Do not freeze, as the texture may become grainy. Reheating is not necessary or recommended—this dish is best served cold.

FAQs

What is labneh?

Labneh is a thick, tangy strained yogurt used widely in Middle Eastern cuisine. It has a cream cheese-like consistency and is often served as a dip or spread.

Can I make labneh at home?

Yes. To make labneh, strain plain full-fat yogurt in a cheesecloth-lined sieve over a bowl for 24–48 hours in the refrigerator until thick.

What type of pistachios should I use?

Use roasted, unsalted pistachios for the best flavor and texture. Finely chop them for even coating.

How do I keep the roll from sticking to the paper?

Use parchment paper or lightly oiled plastic wrap to roll the labneh smoothly without sticking.

Can I make this recipe ahead of time?

Yes, you can prepare the roll up to 2 days in advance. Store it wrapped in the fridge until ready to slice and serve.

What can I serve with this labneh roll?

It pairs well with flatbread, pita chips, seeded crackers, cucumbers, or cherry tomatoes.

Is this dish gluten-free?

Yes, the cheese roll itself is gluten-free. Serve with gluten-free crackers or vegetables for a fully gluten-free appetizer.

Can I add garlic or herbs to the labneh?

Absolutely. Minced garlic, lemon zest, or chopped herbs can be stirred into the labneh for extra flavor.

What’s the best way to chop the pistachios?

Use a knife for a coarse texture or pulse them briefly in a food processor for finer crumbs.

Can I freeze the labneh roll?

Freezing is not recommended, as the texture may change. It’s best enjoyed fresh from the refrigerator.

Conclusion

The Pistachio-Crusted Labneh Cheese Roll is an elegant, flavorful appetizer that adds Middle Eastern flair to any gathering. With minimal prep and maximum visual and culinary appeal, it’s ideal for entertaining or adding a gourmet touch to a casual meal. Serve it chilled, slice it with ease, and let the rich, tangy, and crunchy bite impress your guests every time.

Pistachio-Crusted Labneh Cheese Roll

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes (includes chilling time)
• Yield: 10 servings 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: Middle Eastern
• Diet: Vegetarian

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Description

Creamy labneh is rolled into a smooth, tangy cheese log, generously coated with chopped roasted pistachios for a rich, savory bite with crunchy contrast—perfect for mezze platters, appetizers, or elegant cheese boards.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups labneh (strained yogurt)
• 1/2 tsp sea salt
• 1 tbsp olive oil
• 1 1/4 cups roasted pistachios, finely chopped
• Cheesecloth for straining
• Parchment paper or plastic wrap for rolling

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Instructions

1. Place the labneh in a mixing bowl. Stir in sea salt and olive oil until smooth and creamy.
2. Lay a large sheet of parchment paper or plastic wrap on a clean surface. Spread the labneh into a rectangle about 1/2 inch thick.
3. Carefully roll the labneh into a tight log using the parchment, sealing the ends. Place in the freezer for 1 hour or in the fridge overnight to firm up.
4. Once chilled and firm, unroll and coat the log generously with the chopped pistachios, pressing them gently into the surface.
5. Slice into rounds and serve cold with flatbread, crackers, or fresh vegetables.

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Notes

• Use full-fat labneh for a creamier texture and richer flavor.
• Optional: Add herbs like dill or mint to the labneh mixture for extra flavor.
• Can be made ahead and stored in the fridge for up to 3 days.

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Nutrition

• Serving Size: 1 slice
• Calories: 160
• Sugar: 2g
• Sodium: 150mg
• Fat: 13g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 10mg