Lebnah with Za’atar and Kalamata Olives
Originated from Anna Parezo, sister of Alicia Calvo, MPH, RDN, CDCES, CEDRD
Lebnah, also known as labneh, lebni or labne, is a tangy, thick, and creamy yogurt cheese dip. It is simply made by straining yogurt until it loses most of its liquid or it can be purchased at your local grocery store or Middle Eastern market. Lebnah is rich in probiotics and calcium, and low in lactose. It is typically served with olive oil and za’atar, a delicious, fragrant, herby, and tangy spice blend composed of thyme, oregano, sesame, sumac, marjoram, and cumin.
Prep Time: 15 min. | Total Time: 15 min. | Serving size: 2 Tbsp. Yield: 15
Ingredients:
16 oz. container Labneh
Za’atar
12 oz. jar Kalamata olives in olive oil, drained and cut in halves
¼ cup raw pine nuts, roasted
microgreens
Instructions:
With rubber spatula, spread the lebnah on a platter.
Sprinkle with za’atar as desired.
Top with olive halves and sprinkle with more za’atar as desired.
Top with roasted pine nuts and decorate with microgreens.
Serve with pita crackers, lavash crackers, pita bread, and/or crudité.
Nutrition Facts:
Calories: 118
Total Fat: 11 g
Total Carbohydrate: 2 g
Protein: 1 g
Equivalents: 2 fats