Labneh with Olive Oil and Za’atar – A Middle Eastern Delight

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A rustic bowl of Labneh, the thick and creamy Middle Eastern strained yogurt, swirled and drizzled generously with golden extra virgin olive oil and sprinkled with aromatic za’atar spice blend. This refreshing dip is served with warm pita bread, fresh vegetables, and olives, offering a simple yet deeply flavorful experience that’s rich in probiotics, healthy fats, and protein. Popular across Lebanese, Syrian, Palestinian, and Jordanian cuisines, labneh with olive oil and za’atar is a staple at breakfast tables, mezze spreads, and gatherings. This image captures the smooth texture, vibrant green herbs, and authentic charm of a timeless Middle Eastern dairy delicacy.

Labneh, a creamy and tangy strained yogurt, is one of the cornerstones of Middle Eastern cuisine. When paired with golden olive oil and aromatic za’atar, this simple dish transforms into a flavorful and nutritious treat, perfect for breakfast, mezze platters, or as a dip for fresh pita bread. Labneh with olive oil and za’atar is a delicious reflection of the Levantine kitchen's love for simplicity, quality, and natural ingredients.

Whether served in a traditional village home in Lebanon or on a modern mezze platter in a cosmopolitan restaurant, labneh continues to win hearts with its unique balance of tartness, creaminess, and herbal fragrance.

What Is Labneh?

Labneh (also spelled labna or laban) is a type of soft cheese made by straining yogurt to remove its whey. The result is a thick, creamy spread with a tangy flavor similar to cream cheese but lighter, healthier, and probiotic-rich. It's typically made from cow’s or goat’s milk yogurt and strained using cheesecloth or a fine sieve for several hours or overnight.

Labneh can be eaten plain or topped with various ingredients, but the classic pairing of olive oil and za’atar is the most iconic across the Middle East.

What Is Za’atar?

Za’atar is a traditional spice blend made from dried thyme, sumac, sesame seeds, and salt. In some regional variations, oregano, marjoram, or other herbs are added. It’s a staple in Levantine households and often mixed with olive oil to create a savory paste for flatbreads or used as a topping for labneh.

Olive Oil: The Liquid Gold of the Mediterranean

Cold-pressed extra virgin olive oil is an essential component of the dish, not just for flavor but also for health. It’s rich in antioxidants, heart-healthy fats, and anti-inflammatory compounds. The peppery richness of olive oil complements the tart labneh and the earthy za’atar, making the trio an unforgettable combination.

Health Benefits of Labneh with Olive Oil and Za’atar

This dish isn’t just delicious — it’s a powerhouse of nutrition:

  • High in probiotics: Labneh contains beneficial bacteria that support gut health.
  • Rich in calcium and protein: Great for bone health and muscle development.
  • Heart-healthy fats: Olive oil offers monounsaturated fats and antioxidants.
  • Anti-inflammatory: Za’atar herbs and sumac have natural anti-inflammatory properties.
  • Low carb and keto-friendly: Suitable for low-carb and Mediterranean diets.
  • Gluten-free and vegetarian: Perfect for various dietary preferences.

Labneh Around the Arab World

While Labneh is most associated with the Levant — particularly Lebanon, Syria, Palestine, and Jordan — it is also enjoyed in various forms across the Arab world:

  • Lebanon: Often served with za’atar and olive oil, and sometimes shaped into balls and preserved in oil.
  • Syria: Served as part of a mezze with cucumbers and olives.
  • Palestine: Featured in breakfast and iftar meals with warm pita bread.
  • Egypt and Gulf Countries: Gaining popularity in modern breakfast menus.

How to Make Labneh at Home

Making labneh is easy and requires just two ingredients:

Ingredients:

  • 2 cups plain whole milk yogurt (preferably full-fat)
  • 1/2 teaspoon salt

Instructions:

  1. Mix yogurt and salt in a bowl.
  2. Place a cheesecloth or clean dish towel over a sieve and pour the yogurt into it.
  3. Gather the edges, tie into a bundle, and place over a bowl to catch the liquid (whey).
  4. Refrigerate and let strain for 12–24 hours, depending on desired thickness.
  5. Transfer to a container and drizzle with olive oil. Top with za’atar just before serving.

Labneh Balls (Labneh Makbouseh)

To preserve labneh longer, you can shape it into small balls and store them in olive oil. These labneh balls are perfect for mezze platters and make beautiful edible gifts.

How to Make Labneh Balls:

  1. After straining yogurt for 24–48 hours, form into walnut-sized balls.
  2. Place them on parchment and refrigerate uncovered for 12 hours to dry slightly.
  3. Pack them in a sterilized jar and cover completely with olive oil.
  4. Optional: Add herbs, chili, or garlic for flavor.

How to Serve Labneh with Olive Oil and Za’atar

  • Spread in a shallow dish, swirl the surface with a spoon, drizzle olive oil, and sprinkle za’atar on top.
  • Serve with warm pita bread, fresh vegetables, olives, or as a dip.
  • Use it as a sandwich spread with cucumbers, tomatoes, and mint leaves.
  • Include it on a mezze board alongside hummus, baba ghanoush, and tabbouleh.

Storage Tips

  • Store labneh in an airtight container in the fridge for up to 1 week.
  • Labneh balls preserved in oil can last 1–2 months in a cool, dark place.
  • Always use a clean spoon to avoid contamination.

Variations and Creative Twists

  • Spicy Labneh: Add chili flakes or Aleppo pepper on top.
  • Herbed Labneh: Mix in chopped mint, dill, or parsley.
  • Labneh with nuts: Top with crushed walnuts, pistachios, or pine nuts.
  • Labneh with honey: A sweet-savory version with honey drizzle and toasted nuts.

Labneh in Modern Cuisine

Today, chefs around the world are integrating labneh into modern dishes — from labneh-topped flatbreads and wraps to salads and grain bowls. Its creamy texture and subtle tartness make it an excellent substitute for sour cream or cream cheese.

Restaurants in cities like New York, London, and Dubai serve labneh in upscale and casual settings alike, highlighting its growing popularity beyond its Middle Eastern roots.

Conclusion

Labneh with olive oil and za’atar is more than just a dish — it’s a story of tradition, simplicity, and nourishment. Whether you enjoy it with warm bread in the morning or serve it as part of a colorful mezze spread, labneh brings the heart of the Middle East to your table. Its health benefits, ease of preparation, and delicious flavor make it a must-have for any food lover.

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Written by Try Arabic Food – Explore more authentic and traditional Arabic and North African recipes on our blog. Let’s keep the flavors of the past alive in today’s kitchen!

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