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Labneh bil zeit (labneh with olive oil): recipe illustration
Salads & starters

Labneh bil zeit (labneh with olive oil)

Yogurt cheese strained until creamy and spreadable, served drizzled with olive oil and sprinkled with za'atar. A staple of the Lebanese breakfast, to spread on warm bread.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. If your labneh is too runny, strain it overnight in a sieve lined with muslin in the fridge.
  2. Spread the labneh over a shallow plate, making a small well in the centre with the back of a spoon.
  3. Pour a generous stream of olive oil over the whole surface.
  4. Sprinkle with za'atar and a pinch of sweet paprika.
  5. Arrange the olives, tomato wedges and chopped mint around it.
  6. Serve straight away with pita or flatbread.

Variations and tips

Garlic version. Mix a crushed garlic clove into the labneh before spreading it on the plate.

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Original Ecomely recipe.