Labneh with Zaatar Pistachio Mint Olive Topping
Creamy labneh topped with zaatar, pistachios, mint, olives, and pomegranate, served with crisp zaatar pita chips.
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Cooking tools:
- Cheesecloth
- Fine-mesh sieve
- Pastry brush
- Mixing bowl
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Serving platter
- Refrigerator
Ingredients
- 2 cups labneh or 3 cups full-fat yogurt
- 1/4 teaspoon fine sea salt
- 2 tablespoons fresh mint leaves, finely chopped
- 2 tablespoons toasted pistachios, chopped
- 1 tablespoon Kalamata olives, pitted and chopped
- Pinch of red pepper flakes, optional
- 1/4 cup Zaatar spice blend
- 2/3 cup extra virgin olive oil
- 1/4 cup pomegranate seeds
- 2 large pita breads (not Greek style), cut into wedges
- 2 tablespoons Zaatar spice blend
- 1/4 cup extra virgin olive oil
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