Description
Indulge in a nutritious and satisfying Mediterranean-inspired snack featuring creamy, homemade labneh paired with toasted whole wheat pita. This recipe transforms simple full-fat Greek yogurt into a velvety, tangy spread through a gentle 24-hour straining process. Rich in probiotics and fiber, this dish is elevated with a drizzle of cold-pressed olive oil, fragrant za’atar, and fresh seasonal vegetables, offering a gourmet experience that is both healthy and incredibly easy to prepare in your own kitchen.
Ingredients
2 cups full-fat Greek yogurt
1 teaspoon kosher salt
4 whole wheat pita breads
Extra virgin olive oil to taste
2 tablespoons za’atar
Fresh cucumber slices
Fresh tomato slices
Instructions
Combine the yogurt and kosher salt in a mixing bowl and whisk until smooth.
Line a fine-mesh strainer with two layers of damp cheesecloth.
Place the strainer over a deep bowl to catch draining liquid.
Transfer the yogurt mixture into the center of the cheesecloth.
Gather the corners of the cloth and tie or twist them to apply light pressure.
Place the setup in the refrigerator and let it strain for 12 to 24 hours to achieve desired consistency.
Remove the labneh from the cloth and spread onto toasted whole wheat pita bread.
Top with a drizzle of olive oil, a sprinkle of za’atar, and fresh vegetables.
Notes
Use full-fat Greek yogurt for the creamiest result. The longer the labneh strains, the thicker and more spreadable it becomes. Store leftover labneh in an airtight container in the refrigerator for up to one week.
- Prep Time: 10
- Cook Time: 1440
- Category: Mediterranean Diet
- Method: Straining
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita with toppings
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 30mg