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+ servings
Lebanese Mezze labneh with pomegranate and olive oil

Labneh Spread + Za’atar Oil

Petra Carter
A thick creamy yoghurt designed to be eaten as a dip.
5 from 1 vote
Prep Time 5 minutes
Resting Time 1 day
Total Time 1 day 5 minutes
Course Dip, Side Dish
Cuisine Lebanese
Servings 6 people

Ingredients
  

  • 350 g Greek Yoghurt
  • tbsp lemon juice
  • 1 tsp Salt
  • 2 tbsp Olive Oil

Instructions
 

  • Mix all the yoghurt with lemon juice and salt. Pile into a sieve and suspend it over a bowl for 24 hours.
  • Spread the mixture in a pretty serving dish and drizzle with olive oil. Garnish with either za’atar or Aleppo pepper, some pomegranate seeds, or chopped pistachios.
Keyword Yoghurt, Za'atar
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