Step by step

Method

4 steps

1. 1

   Spoon 1½–2 cups labneh (or thick strained yogurt) onto a wide plate and swirl with the back of a spoon to make a shallow well. Drizzle 2–3 tablespoons good olive oil into the well and over the edges. Sprinkle 1–2 teaspoons za'atar (or dried thyme + sesame + pinch of sumac) and a little flaky salt.

2. 2

   Prep crunchy veg: cucumber spears, cherry tomatoes, radishes, carrot sticks, bell pepper strips — about 4 cups total. Warm pita or flatbread until soft and lightly blistered (skillet 1–2 minutes or oven 350°F for 5 minutes).

3. 3

   Arrange the veg around or over the labneh. Optional: olives, pickled turnips, a handful of fresh mint or parsley.

4. 4

   Scoop with pita and veg. You want cool tangy labneh under fruity olive oil and crunchy vegetables — not a stiff yogurt blob with limp salad on the side.