lebanesemezzelabnehvegetarianno-cookbreakfast

Labneh bi Zaatar

Name: Labneh bi Zaatar
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Lebanese
Ingredients: 300 g labneh; 2 tbsp zaatar; 2 tbsp extra-virgin olive oil; 60 g black olives, pitted; 150 g tomato; 150 g cucumber; 1 pinch fine sea salt

Cool, tangy labneh is spread thickly on a plate, then finished with earthy zaatar, fruity olive oil, and briny olives. Served with crisp tomato and cucumber, it is fresh, creamy, and intensely savory despite its simplicity.

10 min

2 servings

307 kcal

Lebanese

Ingredients

Labneh topping

300 glabneh
2 tbspzaatar
2 tbspextra-virgin olive oil
60 gblack olives, pitted

Fresh accompaniments

150 gtomato
150 gcucumber
1 pinchfine sea salt

Instructions

1
Wash and dry the tomato and cucumber. Cut the tomato into wedges or thick slices and the cucumber into batons or rounds. Lightly season the vegetables with a pinch of salt to wake up their flavor, but do not salt heavily or they will release too much water.
2
Spread the labneh onto a shallow serving plate or bowl, using the back of a spoon to create swoops and a slight well in the center. This helps hold the olive oil and zaatar evenly over the surface.
3
Sprinkle the zaatar evenly over the labneh, concentrating a little extra in the center. Drizzle the extra-virgin olive oil over the top so it pools lightly in the spoon marks.
4
Scatter the black olives around and over the labneh. Arrange the tomato and cucumber alongside for scooping and serving. Serve immediately, ideally with warm flatbread if desired.

Nutrition per serving

307 kcal

Calories

10g

Protein

11g

Carbs

25g

Fat

Fiber

Notes

•For the best texture, use thick labneh straight from the fridge; if it seems very firm, let it sit 5 minutes before spreading.
•Choose a zaatar blend with a balanced mix of thyme, sesame, and sumac for a lemony, nutty finish.
•This is excellent as a breakfast, mezze plate, or light lunch with warm pita, though bread is not included in the nutrition.
•If your olives are very salty, rinse and dry them before serving.

Background

Labneh bi zaatar is a classic part of the Lebanese breakfast and mezze table, where strained yogurt is dressed simply with olive oil and fragrant zaatar. The dish reflects Levantine cooking at its best: a few high-quality ingredients, assembled with care, to create something deeply satisfying and rooted in everyday hospitality.

Love this recipe?

Get personalised AI-curated recipes, meal plans and smart shopping lists — free.

Download Gourmate – Free