My Labneh with Za'atar and Olive Oil
Creamy, tangy labneh elevated with aromatic za'atar and rich olive oil.
⏱️ 10 min🍽️ Serves 1
🔥 280 kcal💪 10g protein🍚 8g carbs🥑 23g fat🌾 2g fibreper serving
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Ingredients
- 🍦500 g full-fat Greek yogurt
- 🧂½ tsp salt
- 🌿2 tbsp za'atar
- 🫒4 tbsp extra virgin olive oil
- 🍞1 pita bread, warmed
- 🍃¼ cup fresh mint leaves, for garnish
Pro tips
- For thicker labneh, drain for up to 24 hours. The longer it drains, the firmer it becomes.
- Experiment with other toppings like finely chopped cucumber, tomatoes, or a sprinkle of chili flakes.
- Ensure your Greek yogurt is full-fat for the creamiest, richest labneh texture.
Method
- 1Line a fine-mesh sieve with two layers of cheesecloth. Place the sieve over a bowl.
- 2Combine the Greek yogurt and salt in a bowl, then transfer to the prepared sieve.
- 3Cover and refrigerate for at least 8 hours, or preferably overnight, to allow the whey to drain. Discard the collected whey.
- 4Once thickened, transfer the labneh to a serving dish and spread evenly.
- 5Drizzle generously with extra virgin olive oil and sprinkle with za'atar.
- 6Garnish with fresh mint leaves and serve immediately with warmed pita bread.