Labneh Breakfast Bowl with Za'atar and Olive Oil
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Middle-eastern · 12 min · vegetarian
348 cal
12g protein
30g carbs
20g fat
per serving · estimated
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 (tap to check — screen stays awake)
- Spread the labneh across the base of two shallow bowls, making a shallow well with the back of a spoon.
- Drizzle generously with olive oil and dust with za'atar and a pinch of salt.
- Dice the cucumbers and halve the cherry tomatoes.
- Arrange the cucumbers, tomatoes, and olives around the labneh.
- Tear the mint over the top and warm the pita.
- Serve immediately, scooping labneh and vegetables with the bread.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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