🥣 Labneh with olive oil and za'atar
Labneh bil zeit w za'atar is thick strained yogurt spread on a plate with a generous pool of olive oil and a scattering of za'atar, the herb, sumac and sesame blend of the Levant. Fresh mint and cucumber add crunch and coolness. It is a classic breakfast dish, eaten by scooping the labneh and oil together.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g labneh
- 3 tbsp olive oil
- 2 tsp za'atar
- A few fresh mint leaves
- 1 cucumber, sliced
Method
- Spread the labneh on a shallow plate, making a well in the centre.
- Pour the olive oil into the well.
- Sprinkle with za'atar and scatter with mint.
- Serve with cucumber slices.
How to make it lighter
- The olive oil adds most of the calories: 1 tbsp instead of 3 saves about 240 kcal.
- Use labneh made from low-fat yogurt.
- Scoop with cucumber and other raw vegetables.
History
Strained yogurt has been made in the Levant and the wider Middle East for a very long time as a way to keep milk longer. Today labneh is part of the classic breakfast and mezze table in Lebanon, Syria, Jordan and Palestine.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →