10m$6.22Levantine Labneh Breakfast Plate
Creamy labneh topped with za’atar and olive oil, served with crisp cucumber, ripe tomatoes, and warm pita bread. This quick Levantine breakfast comes together in minutes.
Shopping options
Labneh
1 Cup
Odyssey Labneh Mediterranean Style Spread
50%
Extra-virgin olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Za’atar seasoning
2 Teaspoon
Private Selection® Middle Eastern Inspired Za'Atar Blend Shaker
11%
Kosher salt
0.13 Teaspoon
David's Kosher Salt
0%
Pita bread
2 Count
Toufayan® Classic White Pita Loaves
33%
English cucumber
5 Ounce
English Cucumber
42%
Roma tomatoes
2 Each
Fresh Roma Tomato
83%
Cost Summary
· only what you use
per serving · 2 servings
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Cook this recipe
- Labneh-1 cup
- Extra-virgin olive oil-1 tablespoon
- English cucumber-5 ounces
- Roma tomatoes-2 each
- Pita bread-2 rounds
- Za’atar seasoning-2 teaspoons
- Kosher salt-0.13 teaspoons
Rinse and dry the cucumber and tomatoes. Cut the cucumber into thin half-moons and the tomatoes into wedges, then season the vegetables with the kosher salt.
Use a stable cutting board and keep fingertips tucked while slicing the cucumber and tomatoes.
For warm pita, heat the skillet over medium heat. Warm each pita for 30 seconds per side, just until soft and pliable, then stack them in the clean kitchen towel to keep warm.
Do not leave the dry skillet unattended while warming the pita.
Divide the labneh between the plates and spread it into a shallow swirl. Drizzle each portion with half the olive oil, then sprinkle with half the za’atar.
Divide the cucumber and tomato between the plates. Add one warm pita to each plate and serve immediately for the best contrast of creamy labneh, crisp vegetables, and soft bread.
Refrigerate labneh and cut vegetables within 2 hours if they are not being served immediately.
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