~131 cal · 5g protein · 13g carbs · 7g fat (estimated, per serving)
🍽️
Thick labneh with olive oil and za'atar
🇵🇸 West Bank
Labneh — yogurt strained until thick and spreadable — is the cornerstone of a Palestinian breakfast. Spread on a plate, pooled with green olive oil, and dusted with za'atar, it is scooped up with warm taboon bread alongside olives, tomatoes, and cucumbers, the unhurried mezze-style start to a West Bank morning.
Sign in to save recipes to your book and leave reviews.
Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
•
2 cups labneh (strained yogurt)
•
4 rounds taboon or pita bread
•
1/4 cup + 3 tbsp olive oil and za'atar
•
1/2 cup olives
•
2 tomato
•
1 cucumber
Instructions
1
Spread the labneh (or plant labneh) across a shallow plate.
2
Make deep swooshes with the back of a spoon.
3
Pour olive oil into the swooshes and dust with za'atar.
4
Arrange olives, tomato, and cucumber alongside.
5
Serve with warm taboon bread for scooping.
West Bank tradition.
Ratings & reviews
Sign in to rate this recipe once you’ve cooked it.
No reviews yet — be the first to cook it.
🌏 While it simmers — know your destination
📍
West Bank. Terraced hills where sumac-stained musakhan defines a homeland.
🗺️
Palestine. Olive groves, za’atar, and the taproot of Levantine cooking.
🌍
Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
More from Palestine
Musakhan
Sumac-and-onion roasted chicken over olive-oil-soaked taboon bread, showered with toasted pine nuts — Palestine on a platter.
Kharroub (Carob Drink)
A dark, molasses-sweet carob-pod infusion served ice-cold — a Palestinian Ramadan refresher poured from ornate brass jugs.