Labneh with olives and pita bread has quickly become a family favorite at our dinner table. When I first introduced this dish to my family, I was met with a chorus of curious but skeptical voices. The combination of creamy labneh, briny olives, and warm, toasty pita bread seemed an unusual trio to some. However, after the first bite, skepticism melted away into delight. The smooth, tangy texture of the labneh perfectly complemented the salty olives, while the pita provided just the right amount of chewiness to bring everything together. This Mediterranean-inspired dish has not only won over my family’s taste buds but has also become a staple for our gatherings and casual dinners alike. What’s more, this recipe is incredibly easy to prepare, making it a perfect choice for both novice cooks and seasoned chefs looking for a quick yet impressive appetizer or snack.

Ingredients

To create this delectable dish, you’ll need the following ingredients:

• Labneh: 2 cups of fresh labneh. If you don’t have access to store-bought labneh, you can easily make your own by straining Greek yogurt overnight.
• Olives: 1 cup of mixed olives, pitted and roughly chopped. Kalamata and green olives work particularly well in this recipe.
• Pita Bread: 4 pieces of fresh pita bread, preferably whole wheat or traditional.
• Olive Oil: 2 tablespoons of high-quality extra virgin olive oil.
• Za’atar: 1 tablespoon of za’atar spice blend for added flavor.
• Garlic: 1 clove of garlic, minced.
• Lemon Zest: Zest of one lemon for a touch of citrus brightness.
• Fresh Herbs: A handful of fresh mint and parsley, finely chopped.
• Salt and Pepper: To taste.

Instructions

Follow these steps to prepare labneh with olives and pita bread:

1. Prepare the Labneh Base: In a medium-sized bowl, combine the labneh with the minced garlic, lemon zest, and a pinch of salt. Stir until well mixed.
2. Mix in the Olives: Gently fold the chopped olives into the labneh mixture, ensuring even distribution.
3. Season with Olive Oil and Za’atar: Drizzle the olive oil over the labneh and sprinkle with za’atar. Gently mix until the spices and oil are well incorporated.
4. Warm the Pita Bread: Heat the pita bread in a dry skillet over medium heat until they’re warm and slightly toasted. Alternatively, you can warm them in an oven preheated to 350°F (175°C) for about 5 minutes.
5. Garnish and Serve: Transfer the labneh mixture to a serving dish. Garnish with fresh herbs and an extra drizzle of olive oil. Serve immediately with warm pita bread on the side.

Nutrition Facts

This recipe serves approximately 4 people, with each serving containing about 250 calories. The nutritional content can vary slightly based on the specific brands of ingredients used.

Preparation Time

The total preparation and cooking time for this dish is approximately 20 minutes. It’s a quick and easy recipe that’s perfect for when you’re short on time but still want to serve something delicious and satisfying.

How to Serve

Here are a few ideas on how to serve your labneh with olives and pita bread:

• As a starter: Serve as an appetizer at dinner parties or gatherings.
• As a snack: Enjoy as a light snack during the day with a refreshing drink.
• As part of a spread: Include it as part of a larger Mediterranean spread with hummus, baba ganoush, and tabbouleh.
• With grilled meats: Pair with grilled chicken or lamb for a complete meal.
• As a sandwich filling: Use as a filling in a pita sandwich with fresh veggies.

Additional Tips

Here are some additional tips to enhance your labneh with olives and pita bread:

1. Homemade Labneh: For a fresher taste, try making your own labneh by straining full-fat Greek yogurt overnight in a cheesecloth.
2. Olive Variety: Experiment with different types of olives to find your preferred flavor profile.
3. Spice it Up: Add a pinch of red pepper flakes for a hint of heat.
4. Herb Substitutions: If you don’t have mint or parsley, dill or cilantro can be great alternatives.
5. Make Ahead: Prepare the labneh mixture a day in advance and store in the refrigerator to enhance the flavors.

FAQ Section

Below are some frequently asked questions about this recipe:

1. Can I use Greek yogurt instead of labneh? Yes, you can use Greek yogurt, but the texture will be less thick. Straining it overnight will provide a similar consistency to labneh.
2. What can I use if I don’t have za’atar? You can substitute za’atar with a mix of dried thyme, oregano, sesame seeds, and a pinch of sumac if available.
3. Is there an alternative to pita bread? Yes, you can use naan or flatbread as an alternative to pita bread.
4. How long does labneh last in the refrigerator? Homemade labneh can last up to two weeks in the refrigerator if stored in an airtight container.
5. Can this dish be made vegan? To make a vegan version, use a plant-based yogurt alternative to create your labneh.