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Blooming the spices—i.e., warming them in oil until they’re fragrant—awakens them and brings out a toasty flavor.
- 1 garlic clove, finely grated
- 2 cups labneh (Lebanese strained yogurt) or plain, whole-milk Greek yogurt
Mix garlic and labneh in a medium bowl; season with salt.
Heat oil in a medium skillet over medium. Stir in za’atar and remove from heat. Let cool. Drizzle za’atar oil over labneh mixture and serve with warm pita.
Do Ahead: Labneh can be made 1 day ahead. Keep chilled.