Middle Eastern · Breakfast · All year
Labneh with Za'atar & Dukkah
4.6 · community
10m
Prep
0m
Cook
Easy
Level
280
Energy
The Levantine breakfast table in one bowl: thick labneh swirled flat, flooded with olive oil, striped with za'atar and dukkah, scooped with warm pita.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Nonstick skillet
Mixing bowl
Spatula
Prep checklist
Labneh — or thick greek yogurt, salted
Olive Oil — the good bottle
Cherry Tomatoes — halved
Cucumber — chunked
Pita — warmed
3 steps
Method
1
Swoosh the labneh across a wide plate with the back of a spoon — the wells catch the oil.
2
Flood with olive oil; stripe za'atar down one side, dukkah down the other. Pile tomatoes, cucumber, olives, and mint around.
3
Tear, scoop, repeat. Breakfast, meze, or the reason guests stay too long.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Best fresh; components keep 2 days refrigerated.
Freezing
Most breakfast bakes freeze well for 2 months; assembled plates don't.
Reheating
A low oven (150°C, 8–10 minutes) revives baked things; a nonstick pan over medium-low beats the microwave for anything with a crisp edge.
Make ahead
Prep components the night before — batters rest happily overnight in the fridge, and toppings can be portioned into jars.
Wine pairing
Coffee or fresh juice — it's breakfast.
Beer pairing
It's breakfast — coffee. But a mimosa never hurt a weekend.
On the plate
Serve it with
Sides
Fresh fruit
Crispy bacon or breakfast sausage
Greek yogurt with honey
Garnish
A dusting of powdered sugar
Fresh berries
Chopped chives (for savory plates)
Taste map
Flavour profile
Sweet
3
Salty
2
Sour
1
Bitter
0
Umami
1
Heat
0
Per serving
Nutrition
280
kcal
10g
protein
18g
carbs
19g
fat
3g
fiber
520mg
sodium
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Your notes
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