Lemon mint and zaatar labneh
20 mins
Easy
The labneh dish typical of Levantine cuisine is usually made with sheep’s yogurt, but it can also be prepared with cow’s milk yogurt. Very fragrant thanks to zaatar (homemade for me) Lebanese thyme because zaatar means thyme in Arabic. If you want to do it yourself, you can mix dried herbs, thyme, oregano, savory, marjoram, with sesame seeds and sumac! This is what I did to make the labneh that I am offering you.
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Ingredients
12
person
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Skyr or yogurt
500g
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Tomato
1 unit
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Black olive
20g
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Zaatar
2 tbsp
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Sumac
1 tsp
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Olive oil
2 tbsp
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Mint
1 branch
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Slivered almonds
1 tbsp
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Salt
1 tsp
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Lemon
1 unit
Preparation
Total time
50 mins
Preparation
20 mins
Cooking
0 mins
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1
Preparing the filling
In a mixing bowl, mix the skyr, zaatar and sumac. Cut the tomato into small cubes, the olives into strips and chop the mint. Add everything to the skyr and the juice of half a lemon then mix and add salt. Serve your zaatar labneh in a bowl with diced tomatoes, olives and mint on top.
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Finalization and dressing
Add a drizzle of olive oil. Place labneh mixture in a large bowl. Add a little tomatoes cut into small cubes on top, a drizzle of olive oil, black olives and toasted almonds.
