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Labneh Topped with Za'atar Oil

Thick, tangy labneh drizzled with a generous pool of olive oil mixed with za'atar, finished with flaky salt and served with warm pita.
Print Recipe
Prep Time 10 minutes
Servings: 4
Calories: 185
Ingredients Method

Ingredients
  

  • For the Labneh Skip if Using Store-Bought
  • 2 cups plain whole-milk yogurt
  • 1/2 tsp salt
  • For the Za'atar Oil
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp za'atar spice blend
  • To Finish
  • Flaky salt
  • Fresh mint or parsley leaves optional
  • Warm pita bread for serving

Method
 

  1. If making your own labneh, stir salt into yogurt. Strain in cheesecloth over a bowl in the fridge for 24 to 48 hours until thick.
  2. If using store-bought labneh, taste and add a pinch of salt if needed.
  3. Spread the labneh on a plate, creating a swirled well in the center.
  4. Stir za'atar into the olive oil until evenly combined.
  5. Spoon the za'atar oil over the labneh, letting it pool in the center.
  6. Finish with flaky salt and fresh herbs if using. Serve immediately with warm pita.