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Labneh with Olive Oil & Za’atar

Serves 4 Dip vegetarian, Appetizers

Labneh with Olive Oil & Za’atar

Labneh with Olive Oil & Za’atar is a staple of Levantine breakfasts, where an array of small dishes transform the morning meal into a leisurely affair. This dish captures the essence of Mediterranean simplicity, where olive oil and a squeeze of lemon are as fundamental as the sunlight streaming through the kitchen window.

Each bite melds the creamy tang of labneh with the earthy warmth of za’atar, highlighted by the lushness of good olive oil. The flavors evoke both the sea and the garden, a taste of the Mediterranean that invites a torn piece of pita to scoop it up, savoring the familiar and the fresh in every mouthful.

Ingredients

  • 500 glabneh
  • 3 tbspextra virgin olive oil
  • 2 tbspza’atar
  • pita — to serve
  • to tastefine sea salt

Method

  1. Begin by placing 500 g of labneh into a medium-sized mixing bowl. Use a spatula or the back of a spoon to blend or mash the labneh until it reaches a smooth, creamy consistency. This ensures the base is ready to absorb the flavors of the other ingredients.
  2. Slowly drizzle 3 tbsp of extra virgin olive oil into the labneh while continuing to stir gently. This gradual incorporation helps the oil emulsify with the labneh, creating a rich and silky texture. Ensure the oil is well integrated before moving on to the next step.
  3. Sprinkle 2 tbsp of za’atar over the labneh mixture. Gently fold it in using a spatula, ensuring even distribution throughout the labneh. The za’atar should be visible as specks throughout the mixture, adding both flavor and texture.
  4. Season the labneh with fine sea salt to taste. To determine the right amount, spread a small amount on a piece of pita or a vegetable stick and taste. Adjust the seasoning as needed, keeping in mind that the flavors will continue to develop as the dish rests.
  5. Allow the labneh to rest for about 10 minutes at room temperature. This brief resting period lets the flavors meld together, enhancing the overall taste.
  6. Before serving, create a small well in the center of the labneh with the back of a spoon. Drizzle a little extra virgin olive oil into the well, allowing it to pool slightly. This final touch not only adds flavor but also gives the dish a visually appealing finish.
  7. Serve the labneh with pita on the side, ensuring each bite is accompanied by the creamy, flavorful spread. Enjoy this dish as part of a Mediterranean spread, appreciating its simplicity and depth of flavor.