Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Line a colander with two layers of cheesecloth, then place 1 kilogram of full-fat plain yogurt into it, gathering the edges of the cheesecloth and tying securely, allowing it to drain in a bowl in the refrigerator for 8 to 12 hours, or until thickened into labneh.

2. 2

   Once strained, transfer the thickened labneh into a mixing bowl, discarding the drained whey, then add 2 tablespoons of tahini, 1 tablespoon of fresh lemon juice, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, mixing until well combined and smooth.

3. 3

   Gently fold 2 tablespoons of chopped fresh mint and 2 tablespoons of chopped fresh parsley into the labneh and tahini mixture, ensuring the herbs are evenly distributed.

4. 4

   Brush both sides of 4 pieces of pita bread with 2 tablespoons of olive oil, sprinkle liberally with 2 tablespoons of za'atar, then cut each pita into 8 wedges and toast in an oven at 180°C (350°F) for 7-10 minutes until golden and crisp.

5. 5

   Spoon the prepared fermented labneh and tahini dip onto a serving plate, creating a slight swirl or indentation in the center, and garnish with 0.5 cup of pitted Kalamata olives.

6. 6

   Serve the Fermented Labneh and Tahini Dip immediately with the crispy toasted za'atar pita bread wedges and, optionally, 0.25 cup of toasted pine nuts scattered on top.