Labneh with Za'atar and Olive Oil
A creamy, tangy dip with aromatic za'atar and rich olive oil.
⏱️ 5 min🍽️ Serves 1
🔥 210 kcal💪 9g protein🍚 8g carbs🥑 16g fat🌾 1g fibreper serving
📲 Share
servings
Ingredients
- 🍦2 cup full-fat Greek yogurt
- 🧂½ tsp sea salt
- 🌿2 tbsp za'atar
- 🫒3 tbsp extra virgin olive oil
- 🍃 fresh mint leaves, for garnish
- 🍞 pita bread or vegetables, for serving
Pro tips
- For an extra thick labneh, drain for up to 24 hours.
- Experiment with other toppings like chopped tomatoes, cucumber, or red pepper flakes.
- Leftover labneh can be stored in an airtight container in the refrigerator for up to 5 days.
Method
- 1Line a fine-mesh sieve with two layers of cheesecloth. Place the sieve over a bowl.
- 2In a mixing bowl, combine the Greek yogurt and sea salt. Stir well.
- 3Pour the yogurt mixture into the prepared cheesecloth-lined sieve.
- 4Cover the bowl and refrigerate for at least 8 hours, or preferably overnight, to allow the whey to drain. The longer it drains, the thicker the labneh will be.
- 5Once thickened, spoon the labneh into a shallow serving bowl, spreading it out evenly.
- 6Drizzle generously with extra virgin olive oil and sprinkle the za'atar over the top.
- 7Garnish with fresh mint leaves, if desired, and serve immediately with pita bread or fresh vegetables.