Labneh Zaatar Pistachio Mint Olive (Print Version)
# Ingredients:
→ Labneh Dip
01 -
2 cups labneh or 3 cups full-fat yogurt
02 -
1/4 teaspoon fine sea salt
03 -
2 tablespoons fresh mint leaves, finely chopped
04 -
2 tablespoons toasted pistachios, chopped
05 -
1 tablespoon Kalamata olives, pitted and chopped
06 -
Pinch of red pepper flakes, optional
07 -
1/4 cup Zaatar spice blend
08 -
2/3 cup extra virgin olive oil
09 -
1/4 cup pomegranate seeds
→ Zaatar Pita Chips
10 -
2 large pita breads (not Greek style), cut into wedges
11 -
2 tablespoons Zaatar spice blend
12 -
1/4 cup extra virgin olive oil
# Instructions:
01 -
Combine yogurt and salt in a large bowl. Transfer the mixture to a cheesecloth or clean pillowcase, tie securely, and place over a sieve set above a bowl. Refrigerate and allow to strain for at least 8 hours or overnight, until thickened and whey has drained.
02 -
Preheat the oven to 190°C. Cut each pita bread into 8 wedges, then split the layers to yield 16 wedges per bread. In a small bowl, mix Zaatar spice blend with olive oil. Arrange pita wedges in a single layer on a baking tray, brush generously with Zaatar-olive oil mixture. Bake for 6–8 minutes until golden and crisp. Monitor closely to prevent burning.
03 -
In a bowl, combine chopped mint, toasted pistachios, Kalamata olives, red pepper flakes (if using), Zaatar spice blend, and olive oil. Mix until thoroughly combined.
04 -
Spread strained labneh onto a flat serving plate, creating a mound approximately 2–3 centimetres high. Spoon the topping evenly over the labneh, allowing some to cascade down the sides. Scatter pomegranate seeds on top.
05 -
Present labneh dip with warm Zaatar pita chips. Enjoy immediately accompanied by mint tea if desired.
# Notes:
01 -
For best texture, strain yogurt using a tightly woven cloth and refrigerate overnight.
02 -
Keep an eye on pita chips while baking, as they can brown quickly.