Labneh bi Zaatar

Cool, tangy labneh is spread thickly on a plate, then finished with earthy zaatar, fruity olive oil, and briny olives. Served with crisp tomato and cucumber, it is fresh, creamy, and intensely savory despite its simplicity.

Nutrition · per serving

307kcal

10gProtein

11gCarbs

25gFat

3gFiber

2 servings

Ingredients

7 items

Labneh topping

labneh300 g

zaatar2 tbsp

extra-virgin olive oil2 tbsp

black olives, pitted60 g

Fresh accompaniments

tomato150 g

cucumber150 g

fine sea salt1 pinch

Tips

•For the best texture, use thick labneh straight from the fridge; if it seems very firm, let it sit 5 minutes before spreading.
•Choose a zaatar blend with a balanced mix of thyme, sesame, and sumac for a lemony, nutty finish.
•This is excellent as a breakfast, mezze plate, or light lunch with warm pita, though bread is not included in the nutrition.
•If your olives are very salty, rinse and dry them before serving.

Steps

1
Wash and dry the tomato and cucumber. Cut the tomato into wedges or thick slices and the cucumber into batons or rounds. Lightly season the vegetables with a pinch of salt to wake up their flavor, but do not salt heavily or they will release too much water.
150 g tomato150 g cucumber1 pinch fine sea salt
2
Spread the labneh onto a shallow serving plate or bowl, using the back of a spoon to create swoops and a slight well in the center. This helps hold the olive oil and zaatar evenly over the surface.
300 g labneh
3
Sprinkle the zaatar evenly over the labneh, concentrating a little extra in the center. Drizzle the extra-virgin olive oil over the top so it pools lightly in the spoon marks.
2 tbsp zaatar2 tbsp extra-virgin olive oil
4
Scatter the black olives around and over the labneh. Arrange the tomato and cucumber alongside for scooping and serving. Serve immediately, ideally with warm flatbread if desired.
60 g black olives, pitted150 g tomato150 g cucumber

Origin & History

Labneh bi zaatar is a classic part of the Lebanese breakfast and mezze table, where strained yogurt is dressed simply with olive oil and fragrant zaatar. The dish reflects Levantine cooking at its best: a few high-quality ingredients, assembled with care, to create something deeply satisfying and rooted in everyday hospitality.

lebanese mezze labneh vegetarian no-cook breakfast

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Steps

Wash and dry the tomato and cucumber. Cut the tomato into wedges or thick slices and the cucumber into batons or rounds. Lightly season the vegetables with a pinch of salt to wake up their flavor, but do not salt heavily or they will release too much water.

150 g tomato150 g cucumber1 pinch fine sea salt

Spread the labneh onto a shallow serving plate or bowl, using the back of a spoon to create swoops and a slight well in the center. This helps hold the olive oil and zaatar evenly over the surface.

300 g labneh

Sprinkle the zaatar evenly over the labneh, concentrating a little extra in the center. Drizzle the extra-virgin olive oil over the top so it pools lightly in the spoon marks.

2 tbsp zaatar2 tbsp extra-virgin olive oil

Scatter the black olives around and over the labneh. Arrange the tomato and cucumber alongside for scooping and serving. Serve immediately, ideally with warm flatbread if desired.

60 g black olives, pitted150 g tomato150 g cucumber

Origin & History