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Our story

I grew up eating this food every day.

So when I couldn't find labneh in the U.S. without fillers, I started Yaza. Real Mediterranean flavor that makes whatever you're eating better in seconds. Thick, creamy, nothing artificial, and always better shared.

Karim KhalilFounder

Karim Khalil holding Yaza dips: Za'atar Labneh, Baba Ghanouj and Muhammara

How it started

  1. Karim hugging his two sons at the airport next to a luggage cart

    I've moved around a lot: Lebanon, France, England, Nigeria… and I always missed the food from home.

  2. When I moved to the U.S., every labneh on the shelf was full of powders and fillers. So I spent two years making my own.

  3. That's Yaza: no shortcuts, just real Mediterranean flavor that makes whatever you're eating better in seconds.

Labneh: 5,000 years in the making

  1. 5,000+ years ago

    Labneh is over 5,000 years old, and it still makes everything better.

  2. For thousands of years

    Milk, cultures and salt were strained slowly to make something thick, tangy and delicious.

  3. The catch

    Simple to make by hand. Not so simple at scale.

  4. Two years

    It took us two years to perfect the process. Tradition takes patience, but good things are worth waiting for.

  5. Every Yaza dip

    Authentically cultured. Perfectly creamy. No shortcuts required.

  6. Yaza Plain Labneh dipToday

    5,000 years in the making. Ready in seconds. Just add Yaza.

The people behind the Yaza dips

  • Karim KhalilFounder
  • Ron MarksR&D
  • Stephen CorradiniSales
  • Kelsey BarkerMarketing
  • Hannah HaughOperations
  • Victoria BelinskyMarketing

Taste it for yourself.

Where to BuyMeet the dips