Labneh bil Za'tar wa Zeit (لبنة بالزعتر والزيت)

Labneh is yogurt slowly strained through cheesecloth until it transforms into a thick, creamy, spreadable cheese with a clean, pleasant tang. It is one of the oldest fermented foods of the Levant, documented in Arabic culinary manuscripts as far back as the 10th century, and it remains the most important component of the Lebanese meze table and morning breakfast spread. Finished with a heavy pour of good olive oil and dried za'tar (a blend of wild thyme, sumac, and sesame), it is served with warm flatbread and raw vegetables for a breakfast that has not fundamentally changed in a thousand years.

Serves: 4–6

Ingredients

Labneh

• 1 kg (35 oz / about 4 cups) full-fat plain yogurt (goat's milk yogurt for traditional flavor, cow's milk for milder)
• 1 tsp fine salt

To Serve

• 3 tbsp dried za'tar blend (Lebanese za'tar with sumac and sesame)
• 60ml (¼ cup) best-quality extra-virgin olive oil
• Warm pita bread or ka'ak flatbread
• Sliced cucumber, ripe tomatoes, olives
• Flaky sea salt and a pinch of sumac (optional)

Instructions

1. Stir salt thoroughly into yogurt. Line a colander with two layers of cheesecloth or a clean tea towel. Pour in the yogurt and tie the cloth into a bundle.
2. Hang the bundle over a bowl in the refrigerator, or set the colander over a deep bowl and refrigerate. Allow to drain for a minimum of 24 hours for soft labneh spreadable like cream cheese. For firm labneh that can be rolled into balls, drain 48–72 hours.
3. The labneh is ready when it has the consistency of thick cream cheese and a pronounced tangy flavor. Reserve the whey for bread-making or smoothies.
4. To serve: spread labneh in a wide, shallow bowl using the back of a spoon to create a swooping well in the center. Drizzle generously with olive oil so it pools in the well.
5. Sprinkle za'tar blend over the top. Garnish with a pinch of sumac and flaky salt if desired.
6. Serve immediately with warm pita, sliced cucumber and tomato, and olives.

Cook's Notes: The quality of your olive oil defines this dish — use the best Lebanese, Syrian, or Palestinian oil you can source. Labneh balls: roll 24-hour labneh into walnut-sized balls, store submerged in olive oil with dried chiles and herbs for up to 2 weeks in the refrigerator.