Labneh with Za'atar and Grilled Flatbread
Prep time: 15 minServes: 6
Pairs with
The tang of labneh and herbal depth of za'atar need a wine with freshness — a crisp white or rosé that doesn't overshadow the Middle Eastern flavours.
Ingredients
- 400g labneh (or thick Greek yoghurt)
- 2 tbsp olive oil, plus more to drizzle
- 2 tbsp za'atar
- 1 tbsp toasted pine nuts
- Pomegranate seeds
- Fresh mint
- 4 flatbreads
Method
- 11. Spread the labneh in a bowl or on a plate using the back of a spoon — create a small well in the centre.
- 22. Drizzle olive oil generously, scatter za'atar and pine nuts.
- 33. Top with pomegranate seeds and mint.
- 44. Grill the flatbreads until puffed and charred in spots. Serve alongside.