Labneh with Za’atar

Labneh is a yogurt cheese enjoyed in the Middle East and Mediterranean. It is very simple to make. You just strain the liquid out of your yogurt and add your ingredients.
You can add many things to it, I decided to add Za’atar.
What is Za’atar you ask?
That is a very good question.
My good Friend Hila said that it was a mix of several herbs.
Mainly thyme and sesame seeds.
You grind them up into this wonderful blend.
It is to the Middle East as our ketchup is to us.
Apparently they put it on all kinds of stuff.
Rightly so, it is very delicious.
Hila gave me some of her Za’atar.
Look in your grocery store or any specialty food store and they should have it.
If not, I am sure you can order it on line.


12 ounces Greek yogurt (I used Fage)
1/4 teaspoon kosher salt
3 tablespoons olive oil
1 tablespoon Za’atar


Line a strainer with fine cheesecloth, a clean coffee filter or do like I did and use paper towels. Put the yogurt in the strainer and set in the refrigerator for 12 to 24 hours, to allow it to drain.

 After 24 hours remove strainer. The water should be at the bottom and your yogurt should be really thick. Add salt, olive oil and Za’atar.

Serve with pita chips, vegetables, or olives.

Peace be with you,

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4 Responses to “Labneh with Za’atar”

  1. #
    Debra Eliotseats — November 24, 2012 at 2:02 pm

    I have never tried this. I will be looking for Za’atar, that’s for sure.


  2. #
    Sharon S — November 25, 2012 at 2:44 pm

    I have recently discovered lebeneh and have enjoyed eating it. The ‘recipe’ I saw for it just added the salt and olive oil; will have to try adding the Za’atar although it’s delicious without it.


  3. #
    Rebecca Subbiah — November 26, 2012 at 2:37 am

    this looks so good, lovely snack idea will try it 🙂


  4. #
    Reva — April 5, 2016 at 6:23 pm

    Try this sweet version….. Make the cheese as described in this recipe. But instead of olive oil and salt add sugar, pine nuts and saffron. Chill and serve. Its Indian in origin and served on festive occasions


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