With less than 5 ingredients, this quick as a flash recipe takes an ingredient already delicious in its own right - labneh - adds a few key seasonings, and results in a lush, tangy, and herbal dollop that you will not be able to stop eating. Superb with roasted veggies and seasoned beans, as a dip for anything from crudite to pita and almost anything in between, this recipe is an exhortation to use labneh as much as possible on as many things as you can; at least that’s what I do!
With a preparation time of barely a minute, a base of creamy labneh, tangy lemon juice, fragrant za'atar, and just the right amount of zingy, minced garlic are simply mixed together to create a versatile condiment that you will find yourself making and using over and over again. To serve, simply mound into a bowl or spread out onto a plate, drizzle with a few teaspoons of earthy olive oil and finish with a light sprinkling of za’atar.
The Food Finds
This simple dip or dollop, you could even say schmear, amplifies the inherent qualities of its main ingredient, labneh, a strained cultured yogurt common in various Middle Eastern cuisines. Slightly richer and saltier than standard greek yogurt, not quite as rich as sour cream, and with a tang level closest to cream cheese, labneh is a remarkable fridge staple that can be used in so many ways. Find out more about delicious and versatile labneh.
Aromatic, herbaceous, tangy, toasty, and salty, za’atar is a cherished herb and spice mixture that has been used for centuries and perhaps even millennia. What makes za’atar so special is its ability to blend multiple, complex flavours into an uplifting and harmonious combination that improves anything it touches; dried green herbs add fragrant grassy flavours, sumac add delicious sour tang, toasted sesame seeds add earthy, toasty nuttiness, and salt elevates all the other flavours, making anything za’atar graces practically sparkle on the tongue. Find out more about how to use and where to find za'atar.
Ways to use Simple Herbed Labneh
One of my favourite ways to enjoy Simple Herbed Labneh is alongside Tangy White Beans with Tomato and Lime and Sheet Pan Spiced Roasted Vegetables with Spinach and Basil for the ultimate satisfying and cozy cold weather dinner.
Most often I make up a batch and leave it in the fridge, ready to go for any of the many ways it can be used. Simple Herbed Labneh is sure to become your go-to extra to amp up your regular kitchen routines.
Try it:
- Thickly spread under sliced avocado and tomato for a decadent avocado toast
- Simply served in a bowl for dipping cut up veggies or pita
- Dolloped on top of Simple Garlic Tomatoes or Smoky Herbed Split Pea Soup, making sure to have mounds of warmed bread or pita nearby!
- As part of a meze or appetizer selection; perhaps garnished with some nigella seed, sumac, or chili peppers, or alongside a mound of oil cured black olives and some fresh torn mint leaves
Whichever way you decide to savour Simple Herbed Labneh, I’m sure you will love it as much as I do!
Simple Herbed Labneh
Ingredients
- 1 cup labneh
- 1 teaspoon za’atar
- ¼ teaspoon grated or minced garlic approx. ½ a small garlic clove
- Juice of half a lemon extra to taste as needed
- 2-3 teaspoon extra virgin olive oil
- salt to taste if needed
- extra za'atar for garnish
Instructions
- Scoop the labneh into a small mixing bowl. Add the za'atar and garlic, and squeeze in the lemon juice. Mix well using a spoon or mini whisk. Taste and add additional salt or lemon juice as needed, then mound attractively in your chosen serving bowl. Drizzle with the olive oil and an extra pinch of za'atar. Enjoy!
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