Labneh & Za’atar
“Strained, seasoned, and sacred.”
Labneh & Za’atar
Labneh is yogurt transformed—strained until thick, tangy, and rich beyond belief. Swirled with olive oil and sprinkled with za’atar, it becomes a ritual: creamy meets herbal, tart meets earth. Scoop it with warm flatbread, spoon it beside roasted vegetables, or simply let it melt on your tongue like the prayer it is.
Ingredients
- 24 ounces store-bought or homemade yogurt, plain.
- For the Za’atar
- 1/2 tablespoon dried oregano
- 1 tablespoon ground thyme
- 1 tablespoon sumac
- 1 tablespoon toasted sesame seeds
- 2 teaspoons dried marjoram
- 1 teaspoon fine kosher salt
- 1/2 teaspoon freshly ground black pepper
- Extra virgin olive oil for drizzling
How The Alchemy Happens
Line a strainer with a double layer of cheesecloth. Place the strainer on a large bowl for draining.
Pour the yogurt into the strainer.
Bring together the sides of the cheesecloth and twist them tightly around the yogurt.
Weigh it down using a heavy can or similar object.
Refrigerate for 12 to 24 hours.
When the draining is complete, give the cheesecloth one last squeeze, then remove the labneh from the cheese-cloth.
After draining, the labneh will be thick and spreadable, like a soft cream cheese.and discard the whey left in the bowl.
In a medium bowl, add the labneh and use a spatula to stir.
Make the za’atar seasoning from scratch
In a small bowl, combine all za’atar ingredients and mix well.
Drizzle the labneh with the olive oil and sprinkle with the za’atar to taste.
“This is not just a dip—it’s an inheritance.”