Mezze
Labneh (Strained Yogurt) with Olive Oil and Za'atar
About this dish
Labneh is a staple of Lebanese breakfast and mezze, a thick, tangy strained yogurt that’s almost like a soft cheese. This version is simply served with a generous pour of fruity olive oil and a sprinkle of za'atar, the iconic Middle Eastern spice blend of thyme, sumac, and sesame.
It’s a creamy, tangy, herbaceous delight that comes together in minutes—perfect for spreading on warm pita or scooping up with fresh vegetables. The key is using good-quality labneh, either store-bought or homemade by draining yogurt overnight.
Ingredients
UK and US measurements are both included for every recipe.
Labneh (strained yogurt)
dairy400 g
Imperial measurement: 2 cups
Extra virgin olive oil
fat3 tablespoons
Za'atar spice blend
spice1 tablespoon
Fresh mint leaves
herba few
Warm pita bread
grain1 piece per serving
Method
Spread the labneh
1 minsSpoon the labneh into a shallow serving bowl, spreading it in an even layer with the back of a spoon.
Drizzle olive oil
1 minsDrizzle the extra virgin olive oil evenly over the labneh.
Sprinkle za'atar
1 minsSprinkle the za'atar over the olive oil and labneh.
Garnish and serve
2 minsGarnish with fresh mint leaves if desired. Serve immediately with warm pita bread.
Equipment
- Serving bowl
- Spoon
Nutrition facts
Tips
- For the best texture, use thick, store-bought labneh or make your own by straining full-fat Greek yogurt in cheesecloth overnight in the refrigerator.
- If you can’t find za'atar, you can make a quick substitute by mixing dried thyme, toasted sesame seeds, sumac, and a pinch of salt.
- To enhance the flavors, let the labneh sit at room temperature for 10 minutes before serving so it’s less firm and easier to spread.
Serving suggestions
- Serve labneh as part of a Lebanese meze platter alongside olives, fresh vegetables, cucumbers, tomatoes, and warm pita bread. It also makes a fantastic spread for sandwiches or a dip for raw veggies.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Layla Nasser
Specialises in Lebanese cuisineLayla makes tabbouleh that is 80% parsley. She is a green monster.
Describe yourself in three words: Green, lemony, parsley storm.