dipEasyLevantine

Labneh with Za'atar

Thick strained yogurt swirled with olive oil and aromatic za'atar - the Levantine dip that's become a global sensation.

⏱️ Prep: 10min0⏰ Total: 10min👥 Serves: 8🌡️ cold

✓ vegetarian✓ gluten-free

⚠️ Contains: 🥛 Dairy

Ingredients

2 cupslabneh(or strain 4 cups yogurt 24 hours)
3 tbspolive oil(good quality)
2 tbspza'atar
1/2 tspsumac(optional)
1/4 tspflaky sea salt
1/4 tspAleppo pepper(optional)
2 tbsppine nuts(toasted, optional)
1 tbspfresh mint(torn)
4 roundswarm pita bread(for serving)

📝 Make Ahead

Labneh keeps refrigerated up to 2 weeks. Dress with oil and za'atar just before serving.

Instructions

If making labneh from yogurt: line a strainer with cheesecloth, add yogurt, refrigerate 24 hours until thick
Spread labneh on a shallow plate or bowl, creating a swoosh with the back of a spoon
Make a well in the center
Pour olive oil into the well and around the edges
Sprinkle generously with za'atar, then sumac and Aleppo pepper if using
Scatter with toasted pine nuts and torn mint
Finish with flaky salt
Serve immediately with warm pita bread for dipping

💡 Pro Tips

Strain yogurt for at least 24 hours for proper thickness. Use full-fat yogurt for the richest results.

📜 History

Labneh has been a Middle Eastern staple for millennia. The combination with za'atar - a blend of wild thyme, sumac, and sesame - is a breakfast and meze essential throughout the Levant.

Also pairs well with:

arakwhite-winegin