Labneh Wa Za’atar: A Taste of the Levant in Your Kitchen

The first time I tasted labneh wa za’atar, I was sitting on a sun-drenched balcony in Beirut, overlooking the azure Mediterranean. The creamy, tangy labneh, generously coated in the fragrant za’atar spice blend and drizzled with golden olive oil, was served with warm, fluffy pita bread. It was a simple yet unforgettable culinary experience that instantly transported me to the heart of Lebanese culture. The vibrant flavors and textures awakened my senses, leaving me craving more. Ever since that day, I’ve been recreating this delicious Levantine staple in my own kitchen, eager to share its magic with friends and family.

Recipe Overview

• Prep Time: 15 minutes
• Drain Time: 24 hours
• Total Time: 24 hours 15 minutes
• Yields: 3 Cheese Balls
• Serves: 6
• Dietary Type: Vegetarian

Ingredients

• 2 cups yogurt
• 1 teaspoon marjoram
• ½ teaspoon thyme
• 1 teaspoon paprika
• ½ teaspoon cumin
• ½ teaspoon toasted sesame seeds
• ½ – ¾ teaspoon salt (according to your taste)

Equipment Needed

• White flour sack towel or cheesecloth
• Strainer
• Bowl
• Small frying pan
• Shallow bowl

Instructions

1. Line a strainer with a white flour sack towel or several layers of cheesecloth.
2. Pour the 2 cups of yogurt into the lined strainer.
3. Gather the edges of the towel or cheesecloth and squeeze out as much whey (the liquid part of the yogurt) as possible. This initial squeeze will significantly reduce the overall draining time.
4. Place the strainer over a bowl to catch any further whey that drains out.
5. Refrigerate the yogurt in the strainer for approximately 24 hours. Every six hours or so, gently squeeze out any accumulated whey. This ensures the yogurt thickens evenly and achieves the desired consistency.
6. After 24 hours, the yogurt should have transformed into a ball with the consistency of cream cheese. If it’s still too soft, continue draining for a few more hours.
7. While the yogurt is draining, toast the sesame seeds in a small frying pan over medium heat. Stir constantly until they turn a light golden brown. This should take just a few minutes. Be careful not to burn them, as burnt sesame seeds have a bitter taste. Immediately remove the toasted sesame seeds from the pan and set aside to cool.
8. In a shallow bowl, thoroughly combine the marjoram, thyme, paprika, cumin, toasted sesame seeds, and salt. This is your homemade za’atar spice blend. Adjust the amount of salt to your personal preference.
9. Once the yogurt has reached the desired consistency, divide it into 3 equal sections.
10. Gently roll each section of yogurt into a ball using your hands.
11. One by one, carefully roll each cheese ball in the za’atar spice mixture, ensuring it’s evenly coated on all sides.
12. Place the finished labneh balls on a serving plate.
13. Drizzle generously with olive oil and garnish with fresh mint leaves.

Expert Tips & Tricks

• For a smoother labneh, use Greek yogurt as a base.
• If you don’t have a flour sack towel, several layers of high-quality cheesecloth work just as well.
• Don’t discard the whey! It’s packed with nutrients and can be used in smoothies, baking, or as a soaking liquid for grains.
• For a more intense za’atar flavor, toast the spices (except the sesame seeds) lightly in a dry pan before grinding them.
• If your labneh is too dry after draining, add a tablespoon or two of olive oil to restore a creamier texture.
• To make flavored labneh, add minced garlic, chopped herbs (like dill or chives), or a pinch of red pepper flakes to the yogurt before draining.

Serving & Storage Suggestions

Serve labneh wa za’atar as part of a mezze platter with warm pita bread, fresh vegetables (such as cucumbers, tomatoes, and bell peppers), and olives. It’s also delicious spread on crackers or used as a dip for crudités.

Store leftover labneh balls in an airtight container in the refrigerator for up to a week. Ensure they are submerged in olive oil to prevent them from drying out. Labneh can be frozen, but the texture may change slightly upon thawing. To freeze, wrap the labneh balls tightly in plastic wrap and then place them in a freezer bag. Thaw in the refrigerator overnight before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	53 kcal	N/A
Calories from Fat	25 kcal	48%
Total Fat	2.9 g	4%
Saturated Fat	1.7 g	8%
Cholesterol	10.6 mg	3%
Sodium	232 mg	9%
Total Carbohydrate	4.2 g	1%
Dietary Fiber	0.2 g	0%
Sugars	3.9 g	15%
Protein	3 g	5%

Variations & Substitutions

• Spice it Up: Add a pinch of chili flakes to the za’atar mixture for a spicy kick.
• Herbaceous Twist: Incorporate fresh herbs like oregano or mint into the za’atar blend.
• Nutty Delight: Add finely chopped walnuts or pistachios to the za’atar for added texture and flavor.
• Vegan Labneh: While traditional labneh is made from dairy yogurt, you can experiment with non-dairy yogurt alternatives, such as cashew or almond yogurt, although the texture and flavor will differ.
• Za’atar Alternatives: While this recipe gives instructions for creating your own za’atar, you can find pre-made za’atar blends at most Middle Eastern grocery stores or online. Be sure to taste it and adjust the salt accordingly.

FAQs (Frequently Asked Questions)

Q: How long does it take for the yogurt to drain properly?
A: The draining time can vary depending on the type of yogurt and the humidity in your environment. Generally, it takes around 24 hours, but it could take longer if your yogurt is particularly watery.

Q: Can I use store-bought za’atar instead of making my own?
A: Yes, you can definitely use store-bought za’atar. Just be sure to taste it before using it and adjust the salt content to your liking.

Q: What if my labneh is too sour?
A: The sourness of the labneh depends on the yogurt you use. If it’s too sour, you can add a drizzle of honey or a squeeze of lemon juice to balance the flavors.

Q: Can I add garlic to the labneh?
A: Absolutely! Minced garlic adds a wonderful savory dimension to labneh. Add it to the yogurt before draining.

Q: What’s the best way to serve labneh?
A: Labneh is incredibly versatile! Serve it with warm pita bread, fresh vegetables, olives, or as a dip for crudités. You can also spread it on toast or use it as a base for sandwiches.

Final Thoughts

Labneh wa za’atar is more than just a recipe; it’s a culinary journey to the heart of the Levant. This simple yet flavorful dish is incredibly easy to make at home and is guaranteed to impress your family and friends. So, gather your ingredients, put on some Lebanese music, and immerse yourself in the vibrant flavors of this Middle Eastern delicacy. Don’t hesitate to experiment with different variations and spice combinations to create your own signature labneh. And most importantly, don’t forget to share your creations with those you love!