Levantine
Labneh with Za'atar
Thick strained yogurt swirled with olive oil and aromatic za'atar - the Levantine dip that's become a global sensation.
dipEasyLevantine
Prep10 min0Total10 minServes8Tempcold
✓ vegetarian✓ gluten-free
⚠ Contains: 🥛 Dairy
Recipe
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
- 1If making labneh from yogurt: line a strainer with cheesecloth, add yogurt, refrigerate 24 hours until thick
- 2Spread labneh on a shallow plate or bowl, creating a swoosh with the back of a spoon
- 3Make a well in the center
- 4Pour olive oil into the well and around the edges
- 5Sprinkle generously with za'atar, then sumac and Aleppo pepper if using
- 6Scatter with toasted pine nuts and torn mint
- 7Finish with flaky salt
- 8Serve immediately with warm pita bread for dipping
Notes
Pro Tips
Strain yogurt for at least 24 hours for proper thickness. Use full-fat yogurt for the richest results.
History & Origin
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.
Pairs Well With
arakwhite-winegin
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