Aus day Syrian Labneh




Australia Day for us is all about remembering the early history of our country and also celebrating what now is a very diverse, welcoming and loving country. For many years Australia has welcomed many new cultures and people, and with them came an abundance of new traditions and cuisines. One thing that we have in common is our love for food and food traditions. This Australia day we will not only be showcasing our native Australian food and traditions but also the ones brought to our shores by immigrants and refugees. Us Aussies love our lamb so this Syrian Labneh is the perfect refreshing accompaniment to any lamb dish.



Serves 10

20 lamb chops

3 tbs olive oil

Salt and pepper to taste



1 liter Greek yoghurt

100ml tahini

3 garlic cloves, minced

60 ml lemon juice

salt and pepper to taste



½ red onion, sliced thinly

20 ml lemon juice


1 bunch of mint

1 tsp sumac

1 tsp sweet paprika

30ml extra virgin olive oil



  1. Place greek yoghurt in a large strainer that is lined with cheese cloth. Place a large bowl under the strainer to catch any liquid that runs out of the yoghurt. Cover with cling film. Place in fridge over night (12 hours) or until it has reached your desired consistency. The longer you leave it the more firm it will become.
  2. Remove labneh cheese from fridge. In a bowl mix together, tahini, mince garlic cloves and lemon juice, once well combined add in 1 cup of labneh and stir to combine. Then add another cup and stir to combine the add the remaining labneh and combine. Place in a serving bowl.
  3. For the garnish mix the sliced red onion, lemon juice, salt and mint together. Place on top of labneh and finish with a drizzle of extra virgin olive oil and a sprinkle of sumac and paprika.
  4. For the lamb chops, mix chops with olive oil and season to taste. Cook on a very hot grill or BBQ until caramalised on each side. Rest for 3 minutes before serving,