Labneh with Olive Oil and Za'atar
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.
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
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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.
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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.
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3
Using the back of a spoon, spread the labneh in a wide swooping motion to create a shallow well in the center.
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4
Drizzle 1/4 cup extra-virgin olive oil generously over the labneh, then scatter 2 tbsp za'atar spice blend evenly on top.
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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.