Breakfast and brunch
ChefNaima Ibrahim
Easy Wheat Labniyeh (Wheat with Yogurt)
A refreshing, healthy, and simple traditional dish — just soak the hulled wheat, boil it, cool it, then serve with yogurt.
Wheat labniyeh is easy — just two steps and the result is refreshing and delicious
Ingredients
Start here, then move straight into the method.
- 1 kg hulled wheat, cooked
- 1–1½ kg plain yogurt (about 4–5 cups)
- Salt to taste
- Ice cubes or cold water, to chill if desired
- For more tasty wheat recipes see: Wheat Harissa with Chicken
Method
Follow the cooking sequence without leaving the page.
- Soak the wheat in water for a full night.
- The next day, boil it until cooked.
- Let it cool well.
- When serving, put the yogurt with a pinch of salt and ice cubes or a little cold water over the cooked wheat and mix.
- Serve the wheat labniyeh immediately after adding the yogurt.
Recipe tags
Breakfast and brunchGulfVegetarianGluten freeNut freeEgg free
Notes and serving ideas
- Wheat Harissa with Chicken
