Cook and Scale
Za'atar Labneh Breakfast Plate
4 servings · 10 min total
A simple Levantine breakfast of creamy labneh drizzled with olive oil and za'atar, served with cucumber, tomato, olives and warm pita.
Ingredients
- 400 g labneh
- 4 tbsp olive oil
- 2 tbsp za'atar
- 1 cucumber, sliced
- 2 tomato, sliced
- 1¼ dl black olives
- 4 pita bread
- 2 tbsp fresh mint, chopped
- ½ tsp salt
Contains: Gluten, Milk, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Spread the labneh — Spread the labneh across a wide serving plate, using the back of a spoon to create shallow swirls.
- 2.
Top with oil and za'atar — Drizzle generously with olive oil and sprinkle the za'atar evenly over the top.
- 3.
Arrange the vegetables — Arrange the sliced cucumber, tomato and black olives around the labneh, and season lightly with salt.
- 4.
Warm the pita and serve — Warm the pita bread briefly, then cut into wedges. Scatter fresh mint over the plate and serve immediately with the warm pita alongside for scooping.