Labne with Za'Atar

Elena Duggan

Ingredients:

  • 250g Labne
  • 75g EVOO
  • 25-50g Za’atar pre-mixed, OR
    • 1 tbsp Thyme, dried
    • 1 tbsp Cumin, ground
    • 1 tbsp Coriander, ground
    • 1 tbsp Sesame seeds
    • 1 tsp Sumac, ground
    • Salt to taste
    • Chili flakes to taste

Optional

  • Vegetables, cucumbers, Dutch carrots, celery
  • Toasted (za’atar) pita bread triangles
  • Sesame crackers
  • Lavosh bread

Method:

  • Serve Labne in shallow dish or serving bowl
  • Drizzle olive oil and Za-atar over Labne
  • Serve with vegetables, crackers or bread

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