🥣 Labneh dip with za'atar and mint
This labneh dip is thick strained yogurt beaten until smooth with olive oil, za'atar and chopped mint, so the herbs are mixed right through rather than sprinkled on top. It is creamy, tangy and fresh. It is served in a bowl as part of a mezze spread or as a dip for raw vegetables.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g labneh
- 2 tbsp olive oil
- 2 tsp za'atar
- 2 tbsp chopped fresh mint
- A pinch of salt
Method
- Beat the labneh with the olive oil until smooth.
- Stir in the za'atar, mint and salt.
- Spoon into a bowl, smooth the top and chill until serving.
How to make it lighter
- Use 1 tbsp of olive oil — about 120 kcal less than 2.
- Make it with labneh from low-fat yogurt.
- Serve with carrot, cucumber and pepper sticks.
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 →