Labne with Za'Atar
Elena DugganIngredients:
- 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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