Labneh Dip Recipe with Zaatar
Creamy Middle Eastern Labneh Dip recipe with zaatar infused olive oil, ruby red pomegranate pearls, fresh herbs, salty kalamata olives and sun dried tomatoes. Serve as appetizer, spread or dip for mezze platter with crackers, pita or crudites.
Servings 6 people
Equipment
- Cheesecloth
- Strainer
Ingredients
- 400 grams Yogurt unsweetened, to be strained
- Salt to taste
- 1 tsp Garlic finely grated or pressed
Toppings / Garnish
- ½ tbsp Extra Virgin Olive Oil
- 2 tsp Zaatar
- 1 tbsp Pomegranate Pearls
- 6-7 Kalamata Olives
- 1 tbsp Sun Dried Tomatoes finely chopped
- Finely chopped Cilantro
- Finely chopped mint leaves
Instructions
- Strain the yogurt for 6 - 8 hours or overnight in a cheesecloth. Place the cheesecloth on a strainer and collect whey in a bowl placed underneath. The time will vary depending on quality of yogurt used.
- Once the yogurt cheese is ready, remove in a bowl, add salt and garlic. Whisk it gently, taste check and add salt, if required.
- Spread the yogurt cheese in a deep plate or serving bowl.
- Heat or Warm the EVOO for a couple of seconds, switch off the flame and add zaatar spice, mix well. Allow it to cool.
- Top the yogurt cheese with pomegranate pearls, herbs, sun dried tomatoes, kalamata olives and finally drizzle EVOO mixed with zaatar.
- Store in the refrigerator until ready to serve.
Notes
Yogurt - Unsweetened Yogurt that is strained using a cheesecloth, overnight or atleast for 6 to 8 hours. Time varies depending on the thickness of the yogurt. Greek yogurt, which is naturally thick and creamy can be strained in just couple of hours.
I have used homemade yogurt. I also prefer placing the strainer with a cheesecloth and a bowl below to collect whey, inside the refrigerator as it prevents the yogurt from getting extremely tangy, especially in summers.
400 grams of Yogurt yields a cup of yogurt cheese. The quantity, again, varies depending on whether you use full fat or low fat yogurt.
To make this labneh dip special, I have added EVOO mixed with zaatar. Warm the oil and infuse the spice, cool and drizzle over the yogurt cheese. This step is optional.
Topping Ideas for Labneh -
- Oils infused with spices or garlic.
- Roasted Garlic and Caramelized Onions with fresh thyme or rosemary.
- Roasted peppers with a drizzle of EVOO.
- Nuts - Toasted Walnuts, Almonds, Pine nuts or Pistachios
- Herbs (use fresh or dried) - Cilantro, Mint, Parsley, Dill, Thyme, Rosemary are great options.
- The dip is non-spicy so you can drizzle chili oil.