Labneh with Za'atar

Thick, tangy strained yogurt cheese drizzled with olive oil and sprinkled with aromatic za'atar. A cornerstone of Middle Eastern breakfast, perfect for dipping warm pita bread.

Ingredients

• •400 g Greek yogurt
• •40 ml Olive Oil
• •15 g Za'atar
• •5 g Garlic
• •150 g Pita Bread

Instructions

1. 1

   Start with 500g full-fat Greek yogurt (or strain regular yogurt through cheesecloth overnight for thicker texture).

2. 2

   Mix yogurt with 1/2 tsp salt. Line a fine-mesh strainer with cheesecloth set over a bowl.

3. 3

   Pour salted yogurt into cheesecloth. Gather edges, twist slightly, refrigerate 12-24 hours.

4. 4

   The longer you strain, the thicker and tangier it becomes. 24 hours yields cream cheese consistency.

5. 5

   For labneh balls (optional): strain 48 hours until very firm. Roll into 3cm balls, store in olive oil.

6. 6

   When ready to serve, transfer labneh to shallow serving bowl. Create well in center with back of spoon.

7. 7

   Pour 3 tbsp high-quality extra virgin olive oil into the well and around edges.

8. 8

   Sprinkle 2 tbsp za'atar generously over entire surface. Use good quality za'atar with visible sumac.

9. 9

   Optionally add: pinch of Aleppo pepper, few whole chickpeas, or cherry tomato halves.

10. 10

    Add few olives (Kalamata or green) to the plate. Fresh mint leaves add brightness.

11. 11

    Warm pita bread: brush with olive oil, heat in pan or oven until puffed and slightly charred.

12. 12

    Serve immediately. Tear pita and scoop labneh - the contrast of cold, tangy yogurt and warm bread is essential.

Nutritional values

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