I am honestly a little embarrassed to admit how much of this very bowl of za’atar labneh my husband and I ate right after this photo was taken.
Like, ummm, almost all of it.
“I’ve been eating za’atar and labneh my whole life but never thought to toast it with garlic. I sliced the garlic very thin instead of mincing and had the idea to use as a pizza topping with labneh for pizza party tomorrow. I couldn’t wait to try it so slathered it on freshly baked sourdough bread with labneh. Wow! Amazing! I’ve got Lebanese ancestry so I’ve made many Lebanese dishes and bakes including za’atar bread but this toasted with garlic is so yummy! Thank you!” – Deidre
This za’atar labneh is meant to be served as an appetizer to share, but it’s just as satisfying when you and a partner devour the whole bowl with warm buttered naan and a side of crispy carrot fries. One bite and the kitchen feels cozy and comforting.
Yes, please.
What’s happening in this recipe:
- Rich, creamy, tangy labneh — a strained yogurt cheese with a luxuriously smooth texture
- Za’atar and garlic gently simmered in olive oil until the garlic crisps and the za’atar releases its aroma
- A finishing sprinkle of fresh parsley and a stack of warm, buttered naan for dipping
SUMMARIZE AND SAVE THIS RECIPE ON:
What is Labneh?
Labneh is a tart, tangy fresh cheese made by straining yogurt until it becomes thick and creamy. Think of it as the Middle Eastern cousin to sour cream or cream cheese — but with a brighter, cleaner flavor. It works beautifully in savory dishes, and many people enjoy it straight from the bowl.
This recipe aims to complement labneh’s tang with fragrant za’atar and crisped garlic rather than overpower its delicate flavor. Serve it with warm buttered naan and carrot fries, or pair it with crusty bread, crackers, pita, or fresh vegetables.
To build a mezze spread: start with za’atar labneh, add a pile of warm flatbread and hummus, then round out the board with marinated feta, roasted peppers, dried fruit and nuts, and a simple roast chicken or grilled meat. A small bowl of miso butter offers an unexpected umami element if you want to get creative.
Ingredients Needed to Prepare this Recipe
Only six ingredients are required for za’atar labneh.
- Fresh garlic cloves.
- Labneh. If you can’t find it, homemade labneh takes just two ingredients and about five minutes of hands-on time.
- Kosher salt.
- Extra virgin olive oil.
- Za’atar. A savory, herb-and-sesame spice blend available at many supermarkets or specialty stores.
- Fresh parsley. Or another herb you enjoy.
*See the recipe card below for exact quantities.
Step-by-Step Photos and Instructions
Making za’atar labneh is a simple two-step process.
Add olive oil, za’atar, kosher salt, and minced (or thinly sliced) garlic to a small skillet over medium heat. Stir as it warms and simmer just until the garlic turns golden and the za’atar becomes fragrant—this takes only a couple of minutes. Remove from heat and let the mixture cool to room temperature.
Spoon labneh into a serving bowl, stir slightly to create a shallow well, then pour the cooled za’atar-garlic oil over the top. Finish with a sprinkle of chopped parsley and serve with warm bread.
How to Serve Za’atar Labneh
My favorite pairing is warm naan brushed with melted butter and a plate of baked carrot fries, but this dip is extremely versatile. Try these serving ideas:
- Warm pita, crackers, crusty bread, toast, or flour tortillas
- An assortment of raw vegetables
- Quickly sautéed vegetables
- Crisp apple slices — surprisingly delicious with labneh
- As a spooned topping for roasted cabbage
- Dolloped over Indian rice or butter chicken for creamy tang
- Alongside grilled or roasted meats, such as lemon-rosemary chicken
If you like a touch of smoky heat, drizzle the finished bowl with a bit of Aleppo pepper oil.
📖 Recipe
Za’atar Labneh with Crispy Garlic
Za’atar labneh is a tangy, ultra-creamy dip or spread for bread, crackers, vegetables, or grilled meat. It works as an appetizer or a light meal.
If you can’t find labneh, homemade labneh is easy to make with just yogurt and a little time. Consider making your own for the freshest result.
10 minutes
5 minutes
10 minutes
Ingredients
- 6 tablespoons extra virgin olive oil
- 6–8 garlic cloves, minced (or thinly sliced)
- 4 tablespoons za’atar
- 1 teaspoon kosher salt
- 16 ounces labneh, prepared or homemade
- ¼ cup chopped fresh parsley
Instructions
- Add olive oil, minced or thinly sliced garlic, za’atar, and salt to a small skillet and set over medium heat.
- As the mixture warms, stir frequently and cook until the garlic begins to turn golden and the za’atar is fragrant, about 1–3 minutes.
- Remove from heat and allow the oil to cool to room temperature.
- Spoon the labneh into a serving bowl, create a shallow well, pour the za’atar-garlic oil over the top, and sprinkle with chopped parsley. Serve with warm bread or vegetables.
Notes
- Slicing the garlic thin instead of mincing will yield slightly milder, crisper garlic pieces — a pleasant textural variation.
- Homemade labneh takes only two ingredients and a few minutes of active work; it’s worth making if you have the time.
- Refer above for serving suggestions and pairing ideas.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 215
Total Fat: 21g
Saturated Fat: 8g
Cholesterol: 32mg
Sodium: 264mg
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Protein: 4g