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Labneh with Zaatar

Serves 4 to 6 Dip vegetarian, Appetizers

Labneh with Zaatar

Labneh with Zaatar is a staple of Levantine breakfast tables, where each cook measures salt by instinct and drizzles olive oil generously over strained yogurt. This recipe captures the essence of those home kitchens, where food is prepared with a personal touch and the table is always set for sharing. It's a dish that speaks to the simplicity and richness of Middle Eastern breakfast traditions.

The taste is a harmonious blend of creamy labneh, aromatic zaatar, and fruity olive oil, with salt accentuating the flavors without overpowering them. The texture is smooth and luscious, inviting you to scoop it up with pieces of warm pita. This dish is not just about taste; it's a sensory experience that brings the comforting warmth of a Levantine morning to your table.

Ingredients

  • 500 gstrained yogurt
  • 2 tbspzaatar
  • 80 mlolive oil
  • to tastefine sea salt

Method

  1. Begin by placing 500 g of strained yogurt into a medium-sized mixing bowl. Use a wooden spoon or a spatula to stir the yogurt until it is smooth and creamy. This ensures that the texture of the labneh is consistent and free of any lumps, which is crucial for a silky finish.
  2. Gradually add 80 ml of olive oil to the yogurt. Pour the oil in a slow, steady stream while continuously stirring the mixture. This method helps the oil emulsify with the yogurt, creating a rich and velvety texture. You'll know it's well combined when the mixture looks glossy and smooth.
  3. Sprinkle 2 tbsp of zaatar over the yogurt mixture. Gently fold it in using the spatula, ensuring that the zaatar is evenly distributed throughout. The aroma of the zaatar should be fragrant and earthy, indicating that it's well-incorporated.
  4. Season the labneh with fine sea salt to taste. Start with a small pinch, mix, and taste using a piece of bread. Adjust the salt as needed, keeping in mind that the flavors should be balanced and not overly salty.
  5. Allow the labneh to rest briefly at room temperature for about 10 minutes. This resting period allows the flavors to meld together, enhancing the overall taste. Serve the labneh cool, accompanied by fresh bread or as part of a larger mezze spread.
Cover of Authentic Middle Eastern Cuisine
From the cookbook

Authentic Middle Eastern Cuisine

This recipe is from Authentic Middle Eastern Cuisine by Yassine Sbiti — the Middle Eastern volume in the ComidaTime International Cuisines series.

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