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.
400 g
🥛 Labneh ›
or thick greek yogurt, salted
4 tbsp
🫒 Olive Oil ›
the good bottle
150 g
🍅 Cherry Tomatoes ›
halved
Mise en place
Before you start
Prep checklist
Labneh — or thick greek yogurt, salted
Olive Oil — the good bottle
Swoosh the labneh across a wide plate with the back of a spoon — the wells catch the oil.
Flood with olive oil; stripe za'atar down one side, dukkah down the other. Pile tomatoes, cucumber, olives, and mint around.
Tear, scoop, repeat. Breakfast, meze, or the reason guests stay too long.
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
·
Crispy bacon or breakfast sausage
Garnish
A dusting of powdered sugar
Chopped chives (for savory plates)
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