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Restaurants›Zatar Lebanese Tapas & Bar›Cheese Board Recipe

Cheese Board Recipe

Name: Zatar Lebanese Tapas & Bars Cheese Board Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 oz Halloumi; 6 oz Kashkaval (or aged mild yellow cheese); 2 cups Greek yogurt (full-fat); 2 oz Cream cheese (optional, for firmer labneh); 1 clove Garlic (minced); 1 tbs Lemon juice; 3 tbs Olive oil; 1 tsp Salt; 0.5 tsp Black pepper; 1 tsp Dried za'atar or sumac (for garnish); 2 tbs Fresh mint or thyme (for garnish); 1 tbs Extra-virgin olive oil (for brushing); 2 pieces Lemon wedges; 1 tbs Honey or date syrup (optional drizzle); 8 slices Toasted flatbread or crusty bread; 1 cup Mixed olives; 0.75 cup Roasted nuts (almonds or walnuts); 2 cups Fresh fruit (figs, grapes, or sliced apples/pears)

Inspired by Zatar Lebanese Tapas & Bar

Time1h

Serves4

grilled halloumi, kashkaval and yogurt-based labneh

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Ingredients

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Cheeses

8 oz Halloumi

6 oz Kashkaval (or aged mild yellow cheese)

2 cups Greek yogurt (full-fat)

2 oz Cream cheese (optional, for firmer labneh)

Labneh flavoring & finishing

1 clove Garlic (minced)

1 tbs ReaLemon lemon juice

3 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp Dried za'atar or sumac (for garnish)

2 tbs Fresh mint or thyme (for garnish)

Grilling & serving accessories

1 tbs Extra-virgin olive oil (for brushing)

2 pieces Lemon wedges

1 tbs Honey or date syrup (optional drizzle)

8 slices Toasted flatbread or crusty bread

1 cup Mixed olives

3/4 cup Roasted nuts (almonds or walnuts)

2 cups Fresh fruit (figs, grapes, or sliced apples/pears)

Method

Labneh (yogurt-based spread)

Mix

In a medium bowl, combine the Greek yogurt, minced garlic, lemon juice, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. If you prefer a firmer, cream-cheese–style labneh, beat in the optional 2 oz cream cheese until smooth.

Strain

Line a fine-mesh sieve or strainer with a double layer of cheesecloth or a very clean kitchen towel and set it over a bowl. Spoon the yogurt mixture into the lined sieve. Fold the cloth over the top, cover, and refrigerate. For a soft spreadable labneh, strain 4–6 hours; for a thicker, scoopable labneh, strain 12–24 hours. Drain until the desired consistency is reached.

Finish and plate

Transfer the strained labneh to a shallow serving bowl or make small quenelles with spoons. Drizzle with 1 tablespoon olive oil, sprinkle the za'atar or sumac, and scatter chopped fresh mint or thyme over the top. Reserve and keep chilled until assembling the board.

Grilled Halloumi

Prepare

Slice the halloumi into 1/3-1/2-inch thick slices. Pat dry with paper towel to remove excess moisture (this helps achieve a good sear). Brush both sides lightly with 1 tablespoon extra-virgin olive oil.

Grill

Heat a heavy skillet or nonstick grill pan over medium-high heat until very hot (or preheat an outdoor grill). Add the halloumi slices in a single layer and grill 1.5–3 minutes per side, until golden brown and grill marks appear. Avoid moving them too much so they brown evenly. Remove to a plate.

Finish

Squeeze a little lemon over the hot halloumi or drizzle a small amount of honey/date syrup for a sweet-salty contrast. Keep warm or assemble to the board at room temperature.

Kashkaval and accompaniments

Prepare kashkaval

Slice or shave the kashkaval into bite-size wedges or thin slices suitable for stacking or fanning on the board. If you like, lightly warm very thin slices in the grill pan for 10–20 seconds per side to release aroma — but avoid melting them; kashkaval should remain firm.

Prepare extras

Arrange toasted flatbread or bread slices. Place mixed olives in a small bowl. Scatter roasted nuts and arrange fresh fruit on the board in small clusters. Place lemon wedges nearby for squeezing.

Assemble the Cheese Board

Arrange cheeses

On a large wooden board or platter, position the labneh bowl off-center. Fan the sliced kashkaval on one side and arrange the grilled halloumi slices in a neat stack or row next to it.

Add accompaniments

Fill in the spaces with toasted bread, mixed olives, roasted nuts, and fresh fruit. Place small spoons or spreaders with the labneh. Drizzle a final tablespoon of olive oil over the board areas you like (labneh and halloumi work well), and if desired, a light ribbon of honey/date syrup across some halloumi and fruit.

Garnish and serve

Sprinkle additional fresh herbs, a pinch more za'atar or sumac over labneh, and crack fresh black pepper to taste. Serve immediately so the halloumi is warm or at room temperature, with lemon wedges on the side.