Labneh with Olive Oil and Za'atar

Name: Labneh with Olive Oil and Za'atar
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 4 cups whole-milk plain yogurt; 1/2 tsp kosher salt; 1/4 cup extra-virgin olive oil; 2 tbsp za'atar spice blend; 4 pita or flatbread, warmed; 1 Persian or English cucumber, sliced; 1 cup cherry tomatoes, halved; 1/2 cup kalamata olives

Thick, tangy strained yogurt spread generously with extra-virgin olive oil and earthy za'atar, served with warm flatbread and fresh vegetables for a simple Levantine breakfast. Plan ahead: straining the yogurt requires at least 8 hours in the refrigerator.

15 minEasyServes 4220 cal/serving

Middle EasternBreakfastNo-CookVegetarianMediterraneanLow CarbHalal-friendlyNut-FreeEgg-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

4 cups whole-milk plain yogurt
1/2 tsp kosher salt
1/4 cup extra-virgin olive oil
2 tbsp za'atar spice blend
4 pita or flatbread, warmed
1 Persian or English cucumber, sliced
1 cup cherry tomatoes, halved
1/2 cup kalamata olives

Instructions

1

Stir 1/2 tsp kosher salt into 4 cups whole-milk plain yogurt. Line a fine-mesh strainer with two layers of cheesecloth and set it over a deep bowl. Pour the salted yogurt into the cheesecloth, gather the edges, and tie them together. Refrigerate for at least 8 hours or overnight until the yogurt is thick and creamy.
2

When ready to serve, discard the whey that has collected in the bowl. Unwrap the labneh and transfer it to a wide, shallow serving plate or bowl.
3

Using the back of a spoon, spread the labneh in a wide swooping motion to create a shallow well in the center.
4

Drizzle 1/4 cup extra-virgin olive oil generously over the labneh, then scatter 2 tbsp za'atar spice blend evenly on top.
5

Arrange 1 sliced Persian or English cucumber, 1 cup halved cherry tomatoes, and 1/2 cup kalamata olives around the plate. Serve with 4 warmed pita or flatbread for scooping.

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Questions

Do I need any special equipment for Labneh with Olive Oil and Za'atar?

Beyond a knife and a board, the method uses cheesecloth (step 1) and a fine-mesh sieve (step 1). If you do not have one, a clean thin dish towel replaces the cheesecloth.

Is there a substitute for za'atar in Labneh with Olive Oil and Za'atar?

The entry for Labneh with Olive Oil and Za'atar calls for 2 tbsp za'atar spice blend. In its place: Combine dried thyme or oregano with toasted sesame seeds and a little lemon zest, which stands in for the sumac.

Can I make Labneh with Olive Oil and Za'atar dairy-free?

Yes. The dairy in Labneh with Olive Oil and Za'atar is 4 cups whole-milk plain yogurt. Swap the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

Is Labneh with Olive Oil and Za'atar low-carb?

A serving of Labneh with Olive Oil and Za'atar carries 18 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 90 percent of the budget; against a moderate 100 g low-carb day it is 18 percent.

How many carbs are in Labneh with Olive Oil and Za'atar?

One serving (the recipe makes 4) has 18 g of carbohydrate in about 220 calories, with 12 g protein and 12 g fat, plus 2 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

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