Breakfast
Labneh ma Zeit wa Za’atar
Ingredients
- 500 g (2 cups) labneh (strained yoghurt) (17.5 oz)
- 3 tbsp olive oil
- 2 tbsp za'atar spice blend
- 1 cucumber, sliced
- 1 tomato, sliced
- 10 black olives
- 1/4 tsp salt
- 4 pieces taboon or pita bread, warmed
Method
- Spread the labneh across a shallow plate, using the back of a spoon to create a shallow well in the centre.
- Pour the olive oil into the well and let it pool over the surface.
- Sprinkle the za'atar generously over the oil and labneh.
- Arrange the cucumber, tomato and olives around the edge of the plate.
- Season the vegetables lightly with salt.
- Serve immediately with warm flatbread for scooping.
Introduction: Labneh, a thick strained yoghurt, is a fixture of the Jordanian breakfast table, spread on a plate, pooled with olive oil and dusted with wild za'atar – a blend of dried thyme, sumac and toasted sesame gathered from the hills around Ajloun and Salt.
Cultural Background: Labneh, a thick strained yoghurt, is a fixture of the Jordanian breakfast table, spread on a plate, pooled with olive oil and dusted with wild za'atar – a blend of dried thyme, sumac and toasted sesame gathered from the hills around Ajloun and Salt. It is scooped up with warm flatbread and often accompanies olives, cucumber and tomato.
Tips: Use full-fat labneh for the best texture; low-fat versions can taste thin. Toast the za'atar's sesame lightly beforehand if it tastes flat.
Variations: Add a scattering of chopped mint or a few chilli flakes. Some households swap za'atar for dried mint and sumac.
Storage: Labneh keeps refrigerated in a sealed container for up to a week; assemble the plate fresh each time.
Reheating: Not applicable – this dish is served cold or at room temperature.
FAQs:
Q: Can I make labneh at home?
A: Yes, strain plain full-fat yoghurt through muslin cloth in the fridge for 24-48 hours.
Q: Is za'atar spicy?
A: No, it is earthy and tangy rather than hot.
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