Labneh brings tangy creaminess to the table

Labneh gets used as a part of the mezze, or appetizer, options and with the pomegranate braised lamb shank at three of Shaya’s restaurants (his fourth, Miss River, does Southern fare). In Boulder, Colo., chef Peter Ho of Oak at Fourteenth uses labneh to enhance a fall dish of roasted kabocha squash with pomegranate, mint and hazelnuts. Ho also makes his own labneh, adding seasonings and lemon zest to make it sing with the restaurant’s wood-fired Colorado-American fare, including a recent roasted chicken dish.