Labneh with Za'atar
Strained yoghurt cheese rolled in herbs and olive oil — simple Middle Eastern perfection. The longer you let it drain, up to 48 hours, the firmer and more spreadable the labneh becomes.
Total time
1440 min
Prep
1440 min
Cook
0 min
Difficulty
easy
Cuisine
Middle Eastern
vegetariangluten-free
Ingredients
1kgfull-fat yoghurt
1 tspsalt
za'atar blend3 tbsp
extra-virgin olive oilgenerous
cherry tomatoes, cucumber, olivesto serve
Instructions
1
Mix yoghurt with salt. Place in a muslin cloth over a bowl.
2
Refrigerate and let drain 24–48 hours — the longer, the firmer.
3
Roll firm labneh into balls or spread on a plate.
4
Drizzle with olive oil and scatter za'atar generously.
5
Serve with vegetables, flatbread and olives.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
0
Protein
0g
Fat
0g
Carbs
0g
Fiber
0g
Sodium
478mg
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