{"id":4093,"date":"2024-03-14T11:00:00","date_gmt":"2024-03-14T10:00:00","guid":{"rendered":"https:\/\/4passionfood.com\/en\/?post_type=cuisine-recipe&p=4093"},"modified":"2025-08-04T11:54:03","modified_gmt":"2025-08-04T09:54:03","slug":"labneh-with-zaatar-and-marinated-olives","status":"publish","type":"cuisine-recipe","link":"https:\/\/4passionfood.com\/en\/recipe\/labneh-with-zaatar-and-marinated-olives\/","title":{"rendered":"Labneh with za\u2019atar and marinated olives."},"content":{"rendered":"
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Last Sunday, we had friends over for lunch, and they love Levantine cuisine. So, I made labneh and, of course, creamy hummus. I discovered labneh while living in Dubai; there isn\u2019t a Lebanese restaurant that doesn\u2019t serve it. It\u2019s often served with za\u2019atar and olive oil, along with warm pita bread.<\/p>\n\n\n\n

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Here in London, I tasted a labneh that was simply sublime. That\u2019s what I want to share with you today: labneh with za\u2019atar and marinated olives. I tried to recreate the recipe just like I tasted it at Imad\u2019s Syrian Kitchen.<\/a><\/p>\n\n\n\n

How to Make Labneh ?<\/h2>\n\n\n\n

It\u2019s called labneh, labn\u00e9, or l\u00e9bni. This fresh cheese is typical of Middle Eastern cuisine and can be found in Lebanon, Syria, Palestine, Greece, and Turkey. You can find it in various textures, from creamy to firmer forms shaped into balls coated with dried herbs like za\u2019atar or spices like sumac or Aleppo chili, and sometimes sprinkled with nigella seeds and preserved in olive oil.<\/p>\n\n\n\n

Making labneh at home is incredibly easy. Just mix 1 kg of good quality yogurt with 1 teaspoon of salt. Generally, people use sheep or goat yogurt, but you can mix the two. Here, I used organic Greek yogurt. You\u2019ll also need cheesecloth to drain the yogurt until you reach your desired texture. The more you drain your yogurt, the firmer your labneh will be.<\/p>\n\n\n\n

Today, I\u2019m serving labneh with olives marinated in harissa and three types of za\u2019atar. Yes, you read that right\u2014three kinds of za\u2019atar! So, what is za\u2019atar? In Arabic, za\u2019atar means thyme, but in Morocco, it\u2019s more about oregano. In this recipe, I use both, along with the traditional za\u2019atar from the Middle East, generally, it contains wild oregano, sumac, sesame seeds, and salt, all mixed with olive oil.<\/p>\n\n\n\n

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I also made some creamy hummus with confit garlic topped with roasted chickpeas, Aleppo chili, and ancho chili, plus, of course, olive oil. The hummus recipe is from Ottolenghi, and you can find it HERE<\/a>.<\/p>\n\n\n\n

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