Cook and Scale
Labneh Mezze Bowl with Za'atar and Pomegranate
4 servings · 15 min total
Creamy strained labneh swirled in a bowl, drizzled with olive oil and pomegranate molasses, and topped with za'atar, sumac, and fresh pomegranate seeds — a classic Levantine mezze served with warm pita.
Ingredients
- 500 g labneh
- 2 tbsp olive oil
- 1 tbsp za'atar
- 1 tbsp pomegranate molasses
- 1 garlic, minced
- 2 tbsp fresh mint, finely chopped
- 1 tbsp pomegranate
- 1 pinch sumac
- 2 pita bread
- salt to taste
Contains: Gluten, Milk, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Spread the labneh — Spoon the labneh into a shallow serving bowl and use the back of the spoon to spread it out, swirling to create a wide well in the center.
- 2.
Drizzle with garlic oil — In a small bowl, stir together the minced garlic and a pinch of salt with the olive oil, then drizzle it evenly over the labneh.
- 3.
Sprinkle za'atar and sumac — Sprinkle the za'atar and sumac generously over the top, then drizzle with pomegranate molasses in a crisscross pattern.
- 4.
Add pomegranate and mint — Scatter the pomegranate seeds and chopped mint over the bowl for color and freshness.
- 5.
Warm pita and serve — Warm the pita bread briefly until soft and lightly toasted, then cut into wedges and arrange around the bowl. Serve immediately.