Za’atar is an herb and spice blend that dates back to the first century in the Middle East. And like many blends that have stood the test of time, there are many variations in the recipes. However, the most common ingredients found in all of them are thyme, oregano, marjoram, sesame seeds, sumac and salt.
To complement such a fragrant spice blend, it takes a unique base such as labneh! If you’re unfamiliar with labneh, it is a wonderfully creamy and thick strained yogurt. While most of the whey is removed during its production, it still manages to keep its distinct tangy taste — making it the perfect base to balance and complement a za’atar infused olive oil in this dish.
Labneh with Za’atar-Spiced EVOO
Course: Appetizers, SidesDifficulty: Easy4
servings30
minutes35
minutesThis simple dip recipe combines the bright tangy profile of fresh labneh with the rich and robust spices of za’atar. To best carry those flavors throughout the dish, be sure to choose a high-quality delicate olive oil.
Ingredients
- Za’atar infused olive oil
4ozextra-virgin olive oil
2 1/2tspza’atar spice blend
- Labneh Dip
1cuplabneh
2Tbspza’atar-infused olive oil
1/2 tspza’atar spice blend
1/2tsplarge flaked sea salt
Directions
- In a small, heavy-bottomed pot gently warm olive oil and 2 1/2 teaspoons of the za’atar spice. Be careful not to boil the oil, and stir occasionally to prevent the spices from sitting on the bottom and burning. Cook for 30 – 40 minutes until the oil is fragrant.
- Remove from the heat and allow to cool at room temperature. Store in an airtight container until use.
- Scoop labneh into a serving dish and slowly pour in 2 tables spoons of the infused olive oil on top.
- Using a small spoon, or toothpick, swirl the oil into the labneh to create layers. Sprinkle remaining za’atar spice on top and sea salt
- Serve with your favorite pita, lavash, or saj breads.
Notes
- Try this recipe with a delicate Koroneiki to add notes of fruit and green almond to the spread!
- If you’re unable to find labneh, a Greek-Style yogurt can be used.
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