Sour, creamy and buttery, you will love this easy appetizer of labneh drizzled with olive oil and sprinkled with za’atar.
Za’atar is one of those ingredients that I always have on hand. I grew up eating it and as an adult, I continue to use it to season meals in one form or another almost daily. Today’s recipe is one of my favorite snacks and also makes a great appetizer for dinner parties or casual entertaining.
How is labneh different than yogurt?
Labneh (Middle Eastern strained yogurt) is similar to Greek yogurt but thicker in consistency and richer in flavor.
Creamy labneh is a Middle Eastern staple often eaten at breakfast. It is similar in consistency to crème fraîche, sour cream or Greek yogurt. It is nice and tangy which is why it compliments so well with silky olive oil, earthy za’atar and a good pinch of salt.
I urge you to serve it with my easy-as-can-be Baked Pita Chips with Za’atar but it is also delicious with sesame crackers, lavash bread or fresh veggies.
No fork required.
Labneh with Olive Oil and Za'atar
- 2 cups labneh
- 1/4 cup olive oil
- 2 tablespoons za'atar
- 1 teaspoon salt
- Baked Pita Chips with Za'atar fresh pita bread or veggies for serving
- Spread labneh out in a thin layer on a medium serving platter or large plate. It's important to spread out in a thin layer as opposed to serving in a bowl so that every bite gets a bit of the spices and olive oil.
- Drizzle with olive oil and sprinkle with za'atar and salt.
- Serve with pita chips, veggies or fresh pita bread.