Labneh Cheese With Za’atar, Tomatoes, Cucumbers, Mint, Parsley And Pickled Red Onions
Labneh is gaining popularity among foodies. Once, it was only available for purchase at Middle Eastern specialty markets, but now, it is readily available at your local grocery store or market. It isn’t hard to find anymore. Labneh is basically the result of straining yogurt or kefir until it becomes the consistency of a thick, creamy cheese. The flavor is just a little pleasantly tart. It is excellent to add a creamy texture to any dish from breakfast to dinner, your main course or dessert. It can be mixed in sauces or used straight like you would use cream cheese, yogurt or sour cream. Labneh is healthy and high in protein, calcium and probiotics, but low in calories and lactose. The straining process lowers the amount of lactose. In this recipe, we serve it as an appetizer with pita chips or pita bread for dipping and piling on tomatoes. Think of it as a Lebanese bruschetta. Za’atar adds a unique flavor and keeps the dish’s Middle Eastern authenticity. Za’atar is a combination of thyme, oregano, cumin, coriander, sesame and sumac (a delightful lemony middle eastern spice). If you are sensitive to nuts, be careful of sumac as most people are not aware that it is in the same family as the cashew nut. Most grocery stores now carry Za’atar also, however, it is very easy to make from scratch if you can’t find it.
Prep Time: 15 minutes
Prep Time for Pickled Onions: 5 minutes
Ingredients:
1 - 8 oz container Lebneh
2 cups cherry tomatoes, cut in half
1 cup chopped cucumbers, skin on
4 Tbs olive oil, divided in two
1 Tbs fresh lemon juice
1 1/2 tsp Zatar, divided
1 Tbs chopped parsley
1 Tbs chopped mint
10 olives
¼ tsp salt
freshly ground pepper
For Garnish:
Pickled red onions, recipe below
Fresh, whole, mint leaves
Fresh basil Leaves
Additional olive oil and Za’atar
5 minute Pickled Red Onion Recipe:
1 red onion, thinly sliced
¾ cup apple cider vinegar
½ cup water
¼ cup sugar
½ tsp whole peppercorns
2 Bay leaf
Place the vinegar, water, sugar, bay leaf, salt and pepper in a small saucepan. Bring to a simmer over low heat. Stir to insure that the sugar is dissolved. Cool 5 minutes. Add the onions. Cool another 30 minutes. Refrigerate. These will last in the refrigerator, covered for about 3 weeks, so make a lot and use them frequently.
Directions:
Mix the cherry tomatoes, cucumbers and olives with 2 Tbs of olive oil, the fresh lemon juice and 1 tsp of Za’atar. Fold in the parsley and mint, add salt and pepper to taste.
Place the Lebneh on a serving platter. Top with the cherry tomato and cucumber salad. Arrange the pickled onions fresh mint and basil leaves on top. Drizzle the remainder of the olive oil on top of the Lebneh, Sprinkle the remaining ½ tsp of Za’atar on top.
Serve with Pita Chips and or Pita Bread for dipping.