Labneh with za’atar and olive oil is a simple Middle Eastern dip that transforms creamy strained yogurt into a flavorful and elegant dish. With just a few quality ingredients, you can create a rich, tangy, and herb-infused spread that’s perfect for breakfast, mezze platters, or a light snack. This dish comes together in minutes yet delivers bold, authentic flavor.

Why You’ll Love This Recipe

This recipe is incredibly quick and requires no cooking at all.

It uses only a handful of ingredients that are easy to find.

The flavors are bold, fresh, and perfectly balanced between creamy, tangy, herbal, and fruity.

It works beautifully as a dip, spread, or part of a larger breakfast spread.

You can customize the intensity of the za’atar and olive oil to your preference.

It feels impressive and elegant despite being extremely simple to prepare.

It pairs well with fresh vegetables, bread, and olives for a complete meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup labneh
1 tablespoon za’atar spice blend
2 tablespoons extra virgin olive oil
1/8 teaspoon flaked sea salt, or to taste

If making labneh from yogurt:
2 cups full-fat plain yogurt (yields approximately 1 cup labneh after straining)

Directions

1. If preparing homemade labneh, place 2 cups of full-fat plain yogurt in a clean cotton cloth or cheesecloth. Set it over a strainer placed on top of a bowl. Refrigerate and allow it to strain for 24 hours until thick and creamy. Discard the liquid whey.
2. Spread 1 cup of labneh evenly onto a wide, shallow plate or bowl using the back of a spoon. Create gentle swirls to form small dips that will hold the olive oil.
3. Sprinkle 1 tablespoon of za’atar evenly over the surface of the labneh.
4. Drizzle 2 tablespoons of extra virgin olive oil generously over the za’atar and labneh.
5. Finish with 1/8 teaspoon of flaked sea salt, adjusting to taste.
6. Serve immediately with warm pita bread, pita chips, or fresh vegetables.

Servings and timing

Servings: 4 servings (about 1/4 cup per serving)

Preparation time: 5 minutes (plus 24 hours if making labneh from yogurt)
Cooking time: 0 minutes
Total time: 5 minutes (excluding straining time)

Variations

For a garlic twist, mix 1 small clove of finely grated garlic into the labneh before spreading it on the plate.

Add fresh toppings such as sliced Persian cucumbers, cherry tomatoes, fresh mint leaves, or olives for a breakfast platter.

Sprinkle toasted sesame seeds or a pinch of sumac for extra tanginess.

Use different regional za’atar blends to explore variations in flavor and color.

Add a light drizzle of lemon juice for extra brightness.

Storage/Reheating

Labneh with za’atar and olive oil is best prepared right before serving. Olive oil tends to solidify when chilled, which affects the texture.

If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days. Before serving again, let the labneh sit at room temperature for about 15 minutes to allow the olive oil to liquefy naturally.

This dish does not require reheating.

FAQs

What is the difference between yogurt and labneh?

Labneh is yogurt that has been strained to remove most of its whey. This gives it a thicker, creamier texture similar to soft cheese.

Can I use Greek yogurt instead of labneh?

Yes. Greek yogurt is already partially strained, so it works well. For a thicker consistency, strain it for a few additional hours.

What does za’atar taste like?

Za’atar has a savory, tangy, and slightly nutty flavor. It typically includes thyme, sesame seeds, sumac, and salt.

Can I mix the za’atar directly into the labneh?

It is best to sprinkle the za’atar on top rather than mixing it in. This preserves the traditional presentation and keeps the flavors layered.

What type of olive oil should I use?

Use high-quality extra virgin olive oil for the best flavor, as it plays a major role in the taste of the dish.

Can I make this dish ahead of time?

You can prepare the labneh ahead of time, but add the za’atar and olive oil just before serving for the best texture and presentation.

Is labneh healthy?

Labneh is rich in protein and calcium. Using full-fat yogurt provides a creamy texture and satisfying flavor.

How long does homemade labneh need to strain?

For thick, spreadable labneh, strain yogurt for about 24 hours in the refrigerator.

What can I serve with za’atar labneh?

Serve it with pita bread, pita chips, fresh vegetables, olives, or as part of a mezze platter.

Can I freeze labneh?

Freezing is not recommended, as it can change the texture and make it grainy once thawed.

Conclusion

Labneh with za’atar and olive oil proves that simple ingredients can create something truly special. Creamy, tangy labneh paired with aromatic za’atar and rich olive oil delivers a beautifully balanced dish that’s ready in minutes. Whether served for breakfast, as part of a mezze spread, or as a quick snack, this recipe offers authentic flavor with minimal effort.

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