Go Back
Print Pin

Mediterranean Probiotic Labneh with Toasted Pistachio & Za'atar

Discover the art of crafting a perfectly balanced, gut-healthy labneh that's as nourishing as it is delicious. By using a lighter yogurt base and infusing it with bright aromatics, we create a creamy, tangy spread that serves as the perfect canvas for a vibrant topping of herbs, nuts, and heart-healthy olive oil. This recipe isn't just a dip; it's a complete, fiber-rich appetizer designed for modern, mindful eating.
Course Appetizer, Snack
Cuisine Mediterranean
Keyword creamy labneh recipe with pistachios, Mediterranean yogurt dip recipe, probiotic Mediterranean diet snack
Prep Time 10 minutes
Straining time 23 hours
Total Time 23 hours 10 minutes
Servings 6
Calories 230kcal

Ingredients

For the Aromatic Labneh Base:

  • 2 cups 454 g low-fat (2%) plain Greek yogurt
  • ½ tsp finely grated lemon zest
  • ⅛ tsp fine sea salt
  • ⅛ tsp garlic powder

For Assembly & Serving:

  • 6 tsp high-quality extra-virgin olive oil
  • 6 tsp toasted crushed pistachios
  • 3 tsp za’atar spice blend
  • Fresh mint or parsley leaves for garnish
  • 3 whole-wheat pita breads warmed and cut into wedges
  • 300 g mixed crunchy vegetables e.g., cucumber spears, bell pepper strips, carrot sticks

Instructions

  • Toast the pistachios in a dry skillet over medium heat, stirring, until fragrant and slightly deepened in color, 3–4 minutes. Cool, then crush.
  • In a medium bowl, combine the yogurt, lemon zest, and garlic powder. Fold gently until just combined; rest 5 minutes.
  • Sprinkle in the salt and fold 2–3 times to distribute evenly.
  • Line a fine-mesh sieve with a double layer of cheesecloth and set over a deep bowl. Spoon in the yogurt mixture, gather the cloth, and twist into a tight bundle. Refrigerate 18–24 hours. Doneness check: the labneh should be thick, spreadable, and hold a spoon trail.
  • Unwrap and transfer the labneh to a serving plate or bowl; use the back of a spoon to create swirls or a central well.
  • Drizzle with olive oil; sprinkle evenly with the toasted pistachios and za’atar. Garnish with mint or parsley. Serve with warm pita and vegetables.
  • Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.

Notes

Nutrition Information

Per serving (includes 1/6 of the labneh, 1 tsp olive oil, 1 tsp pistachios, ½ pita, and 50g vegetables)
  • Calories: 230 kcal
  • Total Fat: 8.3 g
  • Saturated Fat: 1.8 g
  • Sodium: 230 mg
  • Total Carbohydrates: 24 g
  • Dietary Fiber: 3.5 g
  • Total Sugars: 2.5 g (0 g Added Sugar)
  • Protein: 11 g