Labneh with Za'atar & Olive Oil

Greek yogurt: This is the base of the dish, providing a creamy and tangy flavor. Make sure to use full-fat for the best texture.

Za'atar: A Middle Eastern spice blend that adds a unique, aromatic flavor to the dish. It typically contains thyme, oregano, marjoram, sesame seeds, sumac, and salt.

Olive oil: Adds richness and a smooth texture to the labneh. Use a good quality extra virgin olive oil for the best flavor.

Salt: Enhances the flavors of the dish. Use to taste.

For a creamier and thicker labneh, strain the greek yogurt through a cheesecloth or fine mesh strainer for a few hours or overnight. This will remove excess whey, resulting in a richer texture.

• full-fat greek yogurt - Substitute with labneh: Labneh is a strained yogurt with a similar texture and tanginess, making it an excellent replacement.

• full-fat greek yogurt - Substitute with sour cream: Sour cream has a similar creamy consistency and tangy flavor, though it is slightly richer.

• za'atar - Substitute with dried thyme, sesame seeds, and sumac: This combination mimics the herbal, nutty, and tangy flavors of za'atar.

• za'atar - Substitute with herbes de Provence: While not identical, herbes de Provence offers a similar herbal complexity.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a good alternative.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and has a similar consistency, suitable for drizzling.

• salt - Substitute with sea salt: Sea salt provides a similar salty taste with a slightly different mineral profile.

• salt - Substitute with kosher salt: Kosher salt has a clean flavor and larger crystals, making it a good substitute for regular salt.

• To store your labneh with za'atar and olive oil, transfer it to an airtight container. This will help maintain its freshness and prevent it from absorbing any unwanted odors from the fridge.
• Place the container in the refrigerator. Properly stored, your labneh can last up to a week, making it a convenient option for quick snacks or additions to meals.
• If you wish to freeze the labneh, first ensure it is well-drained. Excess moisture can affect the texture when thawed. Spread the labneh in a thin layer on a baking sheet lined with parchment paper and freeze until solid.
• Once frozen, break the labneh into manageable pieces and transfer them to a freezer-safe bag or container. Label with the date to keep track of its freshness.
• When ready to use, thaw the labneh in the refrigerator overnight. Once thawed, give it a good stir to restore its creamy texture.
• For best results, consume the thawed labneh within a month. While it will still be safe to eat beyond this period, the quality and texture may start to decline.
• Remember to always use clean utensils when scooping out your labneh to avoid contamination and extend its shelf life.
• Enjoy your labneh with pita bread, fresh vegetables, or as a delightful spread on your favorite sandwiches.

• Microwave Method:

  1. Transfer the labneh to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 30-second intervals, stirring gently between each interval until warmed through.
  4. Drizzle a bit more olive oil on top before serving to refresh the flavors.

• Stovetop Method:

  1. Place the labneh in a small saucepan.
  2. Warm over low heat, stirring occasionally to ensure even heating.
  3. Once warmed, transfer to a serving dish and drizzle with additional olive oil if desired.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the labneh in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes or until warmed through.
  5. Add a fresh sprinkle of za'atar and a drizzle of olive oil before serving.

• Double Boiler Method:

  1. Fill a pot with a few inches of water and bring to a simmer.
  2. Place a heatproof bowl with the labneh over the pot, ensuring the bottom of the bowl does not touch the water.
  3. Stir occasionally until the labneh is warmed through.
  4. Transfer to a serving dish and refresh with a bit more olive oil and za'atar.

• Room Temperature Method:

  1. Remove the labneh from the refrigerator and let it sit at room temperature for about 30 minutes.
  2. Stir gently to ensure even consistency.
  3. Add a fresh drizzle of olive oil and a sprinkle of za'atar before serving.

• Mixing bowl: Use this to combine the greek yogurt and salt evenly.

• Spoon: This will help you stir the salt into the yogurt.

• Serving plate: Spread the yogurt mixture on this for a beautiful presentation.

• Measuring spoons: These will ensure you get the right amount of za'atar and olive oil.

• Spatula: Use this to spread the yogurt smoothly on the serving plate.

• Drizzle bottle: This can help you drizzle the olive oil evenly over the yogurt.

• Knife: If serving with fresh vegetables, use this to cut them into bite-sized pieces.

• Cutting board: This provides a safe surface for cutting vegetables.

• Serving platter: Arrange the pita bread or vegetables around the labneh for a complete dish.

Use pre-made greek yogurt: Opt for store-bought full-fat greek yogurt to save time on straining.

Pre-mix za'atar: Combine za'atar and salt in advance for quicker seasoning.

Serve with store-bought pita: Use store-bought pita bread or pre-cut fresh vegetables to save prep time.

Batch preparation: Make a larger batch of labneh and store it in the fridge for multiple servings.