The Middle East has one of the richest dairy traditions in the world, and yoghurt sits at the heart of it. Whether you’re in Jordan, Lebanon, Israel, Egypt, or the Gulf states, you’ll find yoghurt in some form at almost every meal. The challenge for first-time visitors is knowing what to look for and how to eat well rather than defaulting to the safe, tourist-facing options.
The Mezze Table: Where Yoghurt Shows Up First
Mezze is the tradition of small shared dishes eaten at the start of a meal, and across the Middle East it’s an institution rather than just an appetiser course. Yoghurt-based dishes feature prominently. Labneh (strained yoghurt), cacık or tzatziki depending on the country, and a variety of yoghurt dips with pomegranate, herbs, and dried chilli will usually appear alongside hummus, baba ghanouj, and stuffed vine leaves.
The best mezze experiences in the region tend to happen in small restaurants that have been operating for decades rather than new, design-forward places. In Amman, the area around Rainbow Street and the old city have excellent local restaurants. In Beirut, the Gemmayze neighbourhood has survived recent difficulties and still has some outstanding mezze spots.
Breakfast Culture Across the Region
Middle Eastern breakfast is, in many places, the most important meal of the day and often the most elaborate. A typical spread might include labneh, hummus, foul medames (stewed fava beans), fresh tomatoes, cucumber, olives, white cheese, eggs, and flatbread. Yoghurt is either present as labneh or consumed as a drink alongside the meal.
In Egypt, breakfast involves ful medames and ta’meya (Egyptian falafel) more heavily than dairy, but yoghurt appears as zabady, a slightly thinner cultured milk product eaten with honey or mixed into drinks. In the Gulf states, laban (a thin, salted yoghurt drink) is consumed throughout the day and with most meals. It’s an acquired taste for some, but worth trying.
Mansaf: Jordan’s National Dish
Jordan’s national dish is mansaf: lamb cooked in a sauce made from jameed (fermented and dried goat’s milk) served over rice and flatbread. The jameed gives the sauce a sharp, intense, almost funky flavour that’s unlike anything in Western cooking. It’s the most significant ceremonial dish in Jordanian culture and eating it properly requires both hands.
Mansaf is not something you’ll find in most restaurants. It’s made at home for special occasions, or served at specific restaurants that specialise in it. If you’re in Amman, ask your accommodation about where to eat genuine mansaf rather than searching for it yourself. The difference between a tourist-facing version and the real thing is significant.
Fermented Drinks Worth Trying
Beyond lassi and laban, the Middle East has a number of yoghurt-based fermented drinks that are worth seeking out. Ayran (called tan in Armenia and doogh in Iran) is a cold, slightly salty yoghurt drink that is consumed throughout the region. In Iran, doogh is often carbonated and flavoured with dried mint, which makes it particularly refreshing in hot weather.
These drinks are available at supermarkets, food courts, and small local restaurants throughout the region. They’re a better choice alongside spicy food than soft drinks, and they’re far more interesting. If you’re eating something heavy or rich, a cold glass of ayran will do more to balance the meal than almost anything else.
