Sauce

Labneh with za'atar

Name: Labneh with za'atar
Total time: 5 min
Yield: serves 4
Ingredients: 300 g Labneh; 3 tbsp Olive oil; 2 tbsp Za'atar; 4 slices Bread

Preparation time: 5 min
Servings: serves 4

Ingredients

serves 4

Labneh — to buy300 g
Olive oil — to buy3 tbsp
Za'atar — to buy2 tbsp
Bread — to buy4 slices

Preparation

Take the labneh out of the fridge 10 minutes before serving: it'll be creamier and taste better close to room temperature.
Spread the labneh in a shallow dish or plate, then press a small well into the centre with the back of a spoon, pushing the edges up slightly: this well is what will hold the olive oil instead of letting it run everywhere.
Drizzle generously with olive oil, pouring most of it into the central well.
Scatter za'atar over the whole surface, a little more generously near the centre.
Warm the bread briefly (in the oven or a dry pan) so it's warm and slightly crisp, then serve it alongside for dipping into the labneh.