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

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.

Questions

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

Yes. The dairy in this entry 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.

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

Yes. The gluten in this entry is 4 pita or flatbread, warmed. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Can I make Labneh with Olive Oil and Za'atar ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. It is served cold; there is nothing to reheat.

Can I halve or double Labneh with Olive Oil and Za'atar?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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