Elevated Snacks · Lebanese
Labneh with Za'atar
Thick, strained labneh seasoned with premium za'atar, served alongside fresh vegetables and warm bread.
Why This Works
The creamy tang of the yogurt is the perfect canvas for the savory, nutty intensity of the za'atar.
The Upgrade
Add a few pickled turnips for a bright, vibrant contrast.
Chef's Secret
Michelin TechniqueUse a high-quality, cold-pressed olive oil, as its flavor will be the centerpiece of this dish.
Ingredients
Total time including resting: 10 min
Directions
Spread the labneh onto a flat serving plate using the back of a spoon to create small wells.
2 minDrizzle the high-quality extra virgin olive oil over the labneh, ensuring it pools into the wells.
2 minSprinkle the za'atar generously over the top so every bite is covered in the herb blend.
1 minArrange the cucumber and radish slices around the edges of the plate for crunch.
2 minGarnish with fresh mint leaves for a burst of color and fragrance.
1 minServe alongside warm pita bread for dipping.
2 minWine Pairing
Dry Riesling
White Wine
The BottleTrimbach Riesling
The high acidity and citrus core of this Riesling stand up to the tang of labneh. Its herbal nuances harmonize perfectly with the aromatic profile of the za'atar spice blend.
Nutrition per Serving
220
calories
8g
protein
12g
carbs
16g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Sliced Radishes and Scallions
Serve these fresh vegetables raw to provide a peppery crunch and vibrant color against the creamy, savory labneh.
Ingredients
Directions
Wash and trim radishes. Slice thinly.
Wash and trim scallions. Slice thinly, separating white and green parts.
In a medium bowl, combine sliced radishes, scallion whites, and scallion greens.
In a small bowl, whisk together lemon juice, olive oil, sea salt, and black pepper.
Pour dressing over radish and scallion mixture.
Gently toss to combine. Serve immediately.
Side Dish
Warm Pita Bread
Lightly toast pita on a skillet for one minute to create the essential vessel for scooping up the za'atar-dusted yogurt.
Ingredients
Directions
Place a heavy-bottomed cast iron skillet over medium-high heat until hot.
Lightly brush the exterior of each pita with olive oil to encourage even browning.
Place a pita into the dry, preheated skillet.
Toast for 30 seconds per side until the bread is pliable, puffed, and shows light golden char marks.
Remove from the skillet and wrap immediately in a clean kitchen towel to retain steam and softness.
Repeat with remaining pitas and serve immediately alongside the labneh.
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