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.
Servings 6
Calories 230kcal
Ingredients
For the Aromatic Labneh Base:
- 2 cups 454g 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 crushed raw 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
- Infuse the Yogurt : In a medium mixing bowl, combine the Greek yogurt, lemon zest, and garlic powder. Use a spatula to gently fold the ingredients together until they are just combined. Let the mixture sit for 5 minutes to allow the aromatics to meld.
- Season the Base : Sprinkle the fine sea salt over the yogurt mixture. Fold gently two to three times to distribute the salt evenly, enhancing the natural tang of the yogurt without overwhelming it.
- Strain and Concentrate : Line a fine-mesh sieve with a double layer of cheesecloth, allowing the edges to overhang. Place the sieve over a deep bowl, ensuring there is enough clearance at the bottom for the whey to collect. Spoon the yogurt mixture into the cheesecloth, gather the corners, and twist to form a tight bundle. Refrigerate for 18 to 24 hours. A longer straining time will result in a firmer, more cheese-like labneh.
- Shape and Plate : After straining, discard the collected whey. Unwrap the labneh; it should be thick and easily spreadable. Transfer it to your chosen serving bowl or plate. Use the back of a spoon to create an elegant swirl or a well in the center.
- Garnish and Serve : Drizzle the extra virgin olive oil over the labneh. Evenly sprinkle with the crushed pistachios and za'atar. Garnish with fresh mint or parsley leaves. Serve immediately with the warmed whole-wheat pita wedges and fresh vegetables for dipping.
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