Labneh with Olive Oil

Ingredients

• 300 g Labneh
• 4 EL Extra Virgin Olive Oil
• 2 EL Za'atar
• 1/4 TL Sea Salt
• 1/4 TL Freshly Ground Black Pepper
• 4 Stück Flatbread
• 1 EL Fresh Mint Leaves, chopped
• 1 EL Pomegranate Seeds

Instructions

1. Remove the labneh from the refrigerator and let it sit at room temperature for 5 minutes to become more pliable.
2. Spread the labneh evenly onto a shallow serving dish or small plate. Use the back of a spoon to create a slight well in the center.
3. Drizzle the extra virgin olive oil generously over the labneh, then sprinkle the Za'atar evenly on top.
4. Season the labneh lightly with sea salt and freshly ground black pepper, to taste.
5. Briefly warm the flatbreads in a dry pan or toaster until slightly warm and soft. This usually takes about 1-2 minutes.
6. Garnish the prepared labneh with fresh chopped mint leaves and pomegranate seeds for added flavor and color.
7. Serve the labneh immediately with the warm flatbread for dipping. It can also be accompanied by some fresh cucumber slices or tomatoes.

Nutrition