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Labneh With Za’atar and Olive Oil

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A creamy and tangy labneh topped with aromatic za’atar and rich extra virgin olive oil. This simple Middle Eastern dip requires no cooking and delivers bold, authentic flavor perfect for breakfast, mezze platters, or a light snack.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes (plus 24 hours straining if homemade)
  • Yield: 4 servings
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

  • 1 cup labneh
  • 1 tablespoon za’atar spice blend
  • 2 tablespoons extra virgin olive oil
  • 1/8 teaspoon flaked sea salt (or to taste)
  • 2 cups full-fat plain yogurt (if making homemade labneh)

Instructions

  1. If making homemade labneh, place yogurt in cheesecloth set over a strainer and bowl. Refrigerate for 24 hours until thick. Discard the whey.
  2. Spread 1 cup labneh onto a shallow plate, creating gentle swirls with the back of a spoon.
  3. Sprinkle za’atar evenly over the surface.
  4. Drizzle olive oil generously over the labneh.
  5. Finish with flaked sea salt to taste.
  6. Serve immediately with pita bread, pita chips, or fresh vegetables.

Notes

  • Use high-quality extra virgin olive oil for best flavor.
  • Add toppings such as cucumbers, tomatoes, olives, or fresh herbs for variation.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Let refrigerated labneh sit at room temperature for 15 minutes before serving to soften the olive oil.
  • Do not freeze, as texture may become grainy.

Nutrition

Find it online: https://savorymomskitchen.com/labneh-with-zaatar-and-olive-oil/