Labneh with olive oil and za'atar

Name: Labneh with olive oil and za'atar
Total time: 10 min
Cuisine: Lebanese
Ingredients: 800g full fat Greek yoghurt; 0.5 tsp fine sea salt; 3 tbsp olive oil, extra virgin; 2 tbsp za'atar; 1 cucumber, sliced, to serve; 10 cherry tomatoes, halved, to serve; 1 tbsp dried mint

Thick, tangy strained yoghurt cheese spread on a plate and finished with olive oil and herby za'atar.

Time10 min, plus 24 hr draining
LevelEasy
Costabout £1.20 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

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800 gfull fat Greek yoghurt
½ tspfine sea salt
3 tbspolive oilextra virgin
2 tbspza'atar
1cucumbersliced, to serve
10cherry tomatoeshalved, to serve
1 tbspdried mint

Method

1
Stir the salt into the yoghurt.
2
Line a sieve with a clean muslin cloth or a double layer of kitchen paper and set it over a bowl. Spoon in the yoghurt.
3
Fold the cloth over the top and put the bowl in the fridge. Leave it for 24 hours to drain. It should be thick like soft cream cheese.
1440 min
4
Spread the labneh on a plate with the back of a spoon, making swirls.
5
Pour over the olive oil and scatter with za'atar and dried mint. Serve with the cucumber, tomatoes and flatbread.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.