Labneh with za'atar
Labneh with za'atar, from above
VegLevant

Labneh with za'atar

Curd that took a long nap in a cloth and woke up as cheese.

10 minTime
6 gProtein each
mildSpice
12hPlan ahead. Soak for 12 hours first; the 10 minutes come after.
Strained to perfection2 chapters · 1 min read

Make it your way

Grandma's wayStrained overnight, with oil and za'atar.
The original
135kcalsame
6 gproteinsame
0 gfibresame
10minutessame

The original labneh.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Curd (plain yogurt, natural yoghurt)1 litre full fat curd
Salt1 tsp
Olive oil1½ tbsp
Za'atar2 tsp

Method

3 steps
  1. 1Stir salt into the curd. Tip into a muslin lined sieve set over a bowl.
  2. 2Tie up the cloth and leave in the fridge 12 to 24 hours.
  3. 3Spread on a plate, swirl, then pour over olive oil and sprinkle za'atar.
Serve it like this

Swirl on a flat plate, flood with olive oil and dust za'atar. Serve chilled with warm pita, olives, cucumber, tomato and mint.

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Make it a meal

What goes with Labneh with za'atar: a bread or rice, a side, something to drink and something sweet.

Bread or rice Khubz120 min
Bread or rice Manakish za'atar90 min
On the side Shirazi salad10 min
On the side Warak enab120 min
A little snack Air fryer falafel40 min
To drink Moroccan mint tea15 min
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