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Labneh, za’atar and oil
Thick strained yoghurt, a spoon of za’atar, and the boldest oil you have.
- Time
- 5 min
- Serves
- 4
- Oil
- Sunset
Ingredients · Serves 4
- 500 g thick Greek-style yoghurt
- ½ tsp salt
- 2 tbsp za’atar
- Noor olive oil
- Warm flatbread, cucumber, tomatoes and olives to serve
Method
- The day before: stir the salt into the yoghurt, tip it into a sieve lined with a clean cloth, and leave to drain in the fridge overnight.
- Spread the thick labneh on a plate, swirling it with the back of a spoon.
- Sprinkle with za’atar.
- Pour olive oil generously into the swirls. Serve with warm bread and vegetables.