Creamy Labneh Bowl with Toppings
This beautiful labneh bowl transforms thick strained yogurt into a luxurious centerpiece topped with olive oil, za-atar, fresh vegetables, and warm bread for dipping. It is equally perfect as a protein-rich breakfast, a light lunch, or an elegant appetizer.
Thick creamy strained yogurt drizzled with olive oil and loaded with vibrant toppings.
Nutrition per serving
Ingredients
base
topping
seasoning
Instructions
Strain the Yogurt
Line a fine mesh strainer with several layers of cheesecloth and place it over a large bowl. Spoon the Greek yogurt into the cheesecloth and sprinkle with a pinch of salt. Gather the edges of the cloth and twist gently to start the draining process. Refrigerate for 8 hours or overnight until the labneh is very thick.
Shape the Labneh
Remove the labneh from the cheesecloth. It should be thick like cream cheese and hold its shape when scooped. Transfer to a wide shallow serving bowl and use the back of a large spoon to spread it out and create dramatic swoops and swirls across the surface.
Add Toppings
Drizzle the labneh generously with extra virgin olive oil letting it pool in the swirls. Scatter the cherry tomatoes and kalamata olives across the surface. Sprinkle evenly with the za-atar spice blend and finish with flaky sea salt for a satisfying crunch.
Serve Immediately
Serve the labneh bowl immediately while the olive oil is glossy and the vegetables are fresh. Accompany with warm pita bread, sliced cucumbers, and radishes for dipping. The labneh can be prepared up to 3 days ahead and stored in the refrigerator without the toppings.
Substitutions
Common mistakes
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