By /
Jump to Recipe Print Recipe

Labneh with Olive Oil and Za’atar

This Labneh with Olive Oil and Za’atar is a creamy, tangy Middle Eastern yogurt spread that’s simple yet incredibly flavorful. Made by straining yogurt until thick and rich, it’s drizzled with high-quality olive oil and sprinkled with za’atar for a fragrant, earthy finish. Perfect as part of a mezze platter, served with warm pita, fresh vegetables, or used as a base for sandwiches and wraps.
Print Recipe Pin Recipe
Prep Time 10 minutes
Straining Time 12 hours
Total Time 12 hours 10 minutes
Servings: 6
Ingredients Method Nutrition Notes

Ingredients
 
 

  • 2 cups plain full-fat Greek yogurt or strained regular yogurt
  • 1/2 tsp salt
  • 2 tbsp extra virgin olive oil
  • 1 tbsp za’atar spice blend
  • Warm pita bread or fresh vegetables for serving
  • Optional toppings:
  • 1 tsp toasted pine nuts or walnuts
  • 1/2 tsp chili flakes
  • Fresh mint or parsley chopped

Method
 

  1. Prepare the yogurt: In a medium bowl, mix the yogurt with salt until evenly combined. The salt helps flavor the labneh and aids in the straining process.
  2. Strain the yogurt: Line a fine-mesh strainer with cheesecloth or a clean kitchen towel. Place it over a deep bowl to catch the liquid (whey). Spoon the salted yogurt into the cloth, gather the edges, and tie them securely.
  3. Drain: Place the setup in the refrigerator and let the yogurt strain for at least 12 hours (or overnight) until thick and spreadable. For an even firmer, cheese-like texture, let it strain for up to 24 hours.
  4. Transfer and season: Once thickened, transfer the labneh to a serving bowl. Use the back of a spoon to smooth the surface and create gentle swirls.
  5. Add the finishing touch: Drizzle generously with extra virgin olive oil and sprinkle with za’atar. For extra flavor, add toasted pine nuts, chili flakes, or fresh herbs.
  6. Serve: Serve chilled or at room temperature with warm pita, flatbread, or crisp vegetables like cucumber, carrots, and bell peppers. It’s also excellent as a sandwich spread or dolloped on grilled meats.
  7. Optional: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Drizzle with fresh olive oil before serving again.

Nutrition Facts (per serving)

Calories: 150kcalCarbohydrates: 4gProtein: 6gFat: 12g

Notes

If using regular yogurt, strain for a bit longer to achieve the desired creaminess.
You can mix the za’atar directly into the labneh for a more intense flavor.
Labneh can also be rolled into small balls, stored in olive oil, and kept in the fridge for up to 2 weeks.

Tried this recipe?

Let us know how it was!
Scroll to Top