Makdous Labneh Dip

Name: Makdous Labneh Dip
Prep time: 10 min
Yield: 4-6 as part of a mezze spread
Cuisine: Middle Eastern

roubashahin.com.au

Makdous meets labneh in this punchy dip—two Arab staples turned into a snack-worthy mezze. Just pulse, mix, and garnish.

PREP TIME

10 minutes

COOK TIME

SERVES

4-6 as part of a mezze spread

About this recipe

This Makdous Labneh Dip is a mash-up of two beloved Middle Eastern staples—makdous and labneh. I grew up with both always in our kitchen: one kept in jars in the pantry, the other in tubs in the fridge. It was actually Mum’s idea to blend the two, and I still remember her saying, “These two were made for each other.” She was right. The result is tangy, creamy, and full of texture from the walnuts and garlic-packed eggplants.

I love how easy this dip is to make. Just pulse your makdous to keep some crunch, mix in thick strained yoghurt, and you’re done. Whether you use store-bought or homemade, it’s a brilliant way to serve up something a little different. I always go for my homemade labneh and makdous, but use what you have. And if you enjoy this, be sure to check out my Easy and Healthy Middle Eastern Dip Recipes To Snack On—you’ll find more like this there.

This makdous labneh dip is bold, garlicky, and perfect with grilled bread or crackers. Make it once and I promise it’ll become part of your mezze table.

Ingredients

2–3 makdous pieces (store-bought or homemade)
500 grams labneh (strained yoghurt) - approximately 1½ -2 cups
Extra virgin olive oil, for drizzling
Chopped walnuts, for garnish
Chilli flakes for garnish
Chopped parsley or mint, optional

Notes from Rouba

Pulse gently; over-processing will turn it too mushy and you’ll lose the crunch.
Make this a few hours ahead and refrigerate—it lets the flavours mingle beautifully.
Serve it slightly chilled or at room temperature.
This also works beautifully as a spread in wraps or sandwiches.
Preparation time is based on having both labneh and makdous already made and ready to go—both are available at most Middle Eastern grocers.

Method

Step 1. Prepare the Makdous

Start by placing your makdous into a food processor. Pulse just a few times until it breaks down into small chunks. You don’t want a smooth paste—keep some of that signature walnut crunch. The goal is a coarse texture where you still see and taste the eggplant, garlic, and nuts.

Step 2. Combine with Labneh

Add the labneh to the food processor. Blend very briefly, just until everything is combined. This step should only take about 30 seconds to a minute. Scrape the mixture into your serving plate and use the back of a spoon to spread and create a dip.

Step 3. Garnish and Serve

Drizzle generously with good-quality olive oil, then scatter over chopped walnuts, chilli flakes, and fresh herbs if using. If you like, place a halved or whole makdous in the centre for a beautiful finish.

Serve with grilled bread, crackers, or fresh veggies