Labneh Breakfast Bowl with Za'atar and Olive Oil

Middle-eastern · 12 min · vegetarian

Shop ingredients

Ingredients

• 1 cup labneh (strained yogurt)
• 2 tsp za'atar spice blend
• 3 tbsp extra-virgin olive oil
• 2 Persian cucumbers
• 1 cup cherry tomatoes
• 1/4 cup Kalamata olives
• 2 tbsp fresh mint
• 2 rounds warm pita bread

Method

1. Spread the labneh across the base of two shallow bowls, making a shallow well with the back of a spoon.
2. Drizzle generously with olive oil and dust with za'atar and a pinch of salt.
3. Dice the cucumbers and halve the cherry tomatoes.
4. Arrange the cucumbers, tomatoes, and olives around the labneh.
5. Tear the mint over the top and warm the pita.
6. Serve immediately, scooping labneh and vegetables with the bread.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook