Lebneh With Zaa'tar Recipe
housemade lebben topped with zaa'tar & pita chips
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Ingredients
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Lebneh (strained yogurt)
Za'atar topping
Pita chips & garnish
Method
Lebneh (strained yogurt)
Prepare yogurt for straining
Line a large fine-mesh sieve or colander with a double layer of cheesecloth or a clean kitchen towel and set it over a large bowl to catch whey. Place 4 cups of whole-milk plain yogurt in the lined sieve. Stir in 1 teaspoon kosher salt and 1 tablespoon fresh lemon juice until evenly distributed.
Strain
Fold the cheesecloth over the yogurt, cover loosely with plastic wrap, and refrigerate. Let drain for 12–24 hours depending on desired thickness: ~12 hours for thick Greek-style yogurt, ~18–24 hours for a dense, spreadable lebneh. Periodically check and discard or reserve whey (can be used in baking or smoothies).
Finish lebneh
After straining, transfer the thickened lebneh to a bowl and stir gently to smooth. Taste and adjust salt if needed (add up to 1/4 tsp more if desired). Keep refrigerated until assembling (can be made up to 3 days ahead). Yield: about 1 1/2–1 3/4 cups lebneh.
Za'atar topping
In a small bowl, combine 3 tablespoons za'atar with 3 tablespoons extra-virgin olive oil. Stir to form a loose, spoonable paste. Taste and adjust oil or za'atar to your preferred consistency. If using sumac, reserve 1 teaspoon for finishing.
Pita chips & garnish
Make pita chips
Preheat oven to 375°F (190°C). Cut each pita pocket into 6–8 wedges. Toss pita wedges with 2 tablespoons extra-virgin olive oil and 1 teaspoon kosher salt until lightly coated. Arrange in a single layer on a baking sheet and bake 8–12 minutes, turning once, until crisp and golden. Remove and cool.
Assemble
Spoon the strained lebneh onto a shallow serving plate or bowl, spreading into a smooth round or leaving a small well in the center. Spoon the za'atar-oil mixture over the top, allowing some oil to pool in the center and za'atar to be visible. Sprinkle reserved sumac (if using) and chopped fresh parsley over the top for color. Arrange pita chips around the lebneh and serve with lemon wedges on the side for squeezing.
Storage & make-ahead
Lebneh keeps refrigerated for up to 3 days; pita chips are best the day made. Za'atar oil mixture can be stored in an airtight container in the fridge up to 1 week—bring to room temperature and stir before using.