Labneh dip with garlic and za’atar


Labneh- 1 cup (I used Greek yoghurt)

Salt- to taste

Mint leaves- 1 tbsp, finely chopped

Pistachios- 1 tbsp, finely chopped

Olives- 1 tbsp, pitted and finely chopped

Za’atar spice- 1 tbsp

Garlic powder/ granules- 1 tsp

Chilli flakes- 1 tsp

Extra virgin olive oil- 4 tbsp

Pomegranate arils- to sprinkle on top

If using Greek yoghurt, transfer it to a muslin cloth, squeeze out as much water possible and keep it hung for about an hour or so to grain the whey and get really thick curd. 

Add enough salt to the labneh and keep aside.


In a bowl mix together the mint leaves, pistachio, olives, za’atar, garlic powder, chilli flakes and olive oil till well combined.

Spread the labneh on to a flat plate, so its about 1/2 inch thick and spoon the topping over as evenly as possible and letting the oil drip around the sides.

Garnish with pomegranate and some mint leaves if needed and dig into it with oven toasted pita bread or crisps.

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