How to make Labneh with Olive Oil & Za’atar

Why cooks start here

Labneh with Olive Oil & Za’atar belongs at a Mediterranean table — olive oil on hand, lemon nearby, and the easy generosity of Levant breakfast spreads. This is the home version, written for everyday cooking that still tastes like the sea and the garden.

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.