
Labneh and za’atar are like butter and bread. That’s why we dedicate this entire page to the classic combination of these two Lebanese, Middle Eastern ingredients.
Labneh with pickled lemon, za’atar and mint.
For this preparation, we went shopping at Colruyt. They recently started having pickled lemons and za’atar there. Now to get our labneh …. This is a very simple preparation but you have to pay a little attention to the presentation.
Chop a few pickled lemons. Roughly chop 50 grams of pistachios. Spread 220 grams of labneh all the way open on a plate and push a few dimples into it in several places with the back of a spoon.
Top the labneh with pieces of imposed lemon and pistachios. Pour a little garlic (or other) oil strategically into the dimples. Sprinkle the za’atar here and there on the labneh but not just over the lemon. Finish with a few small mint leaves or cut larger mint leaves into pieces.
