Labneh with Za'atar
This dish is cool, creamy, and tangy, with fragrant za'atar and rich olive oil pooling into the swirls of thick labneh. Crisp vegetables, briny olives, and warm pita turn it into a fresh, effortless mezze plate that feels generous despite being very simple.
Ingredients
Labneh plate
- 250 glabneh
- 30 mlextra-virgin olive oil
- 2 tspza'atar
- 1/4 tspfine sea salt
Vegetables and olives
- 120 gcucumber
- 160 gtomatoes
- 80 gradishes
- 60 gmixed olives
To serve
- 2 small (about 120 g total)warm pita bread
Instructions
- 1
Wash and dry the cucumber, tomatoes, and radishes. Slice the cucumber into half-moons, cut the tomatoes into bite-size wedges, and thinly slice the radishes. Arrange the vegetables and olives on a serving plate or board for easy dipping and scooping.
- 2
Spread the labneh onto a shallow plate or small serving dish, using the back of a spoon to make broad swirls and a few wells. This creates places for the olive oil and za'atar to settle instead of sliding off.
- 3
Sprinkle the labneh evenly with the fine sea salt and za'atar, then drizzle over the extra-virgin olive oil. Taste a small edge and add a pinch more salt only if needed; olives and za'atar can already be salty.
- 4
Warm the pita briefly until soft and pliable, either in a dry pan for about 30 seconds per side or in a microwave for 10-15 seconds wrapped in a clean towel. Serve the labneh immediately with the vegetables, olives, and warm pita for scooping.
Nutrition per serving
Notes
- •For the best texture, use thick labneh rather than regular yogurt; if needed, chill it well before serving so it holds its shape.
- •A pinch of sumac or a few mint leaves can be added on top, but keep the garnish light so the za'atar remains the main flavor.
- •If you want to keep the dish gluten-free, replace the pita with gluten-free flatbread or serve only with vegetables.
Background
Labneh is a cornerstone of Levantine and Israeli home cooking, made by straining yogurt until it becomes thick, tangy, and spreadable. It is commonly served for breakfast or as part of a mezze table, often finished simply with olive oil and za'atar. This style of serving highlights the region's love of dairy, herbs, olives, and fresh vegetables.
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