Alex Lau
Blooming the spices—i.e., warming them in oil until they’re fragrant—awakens them and brings out a toasty flavor.
Recipe information
Yield
Makes 2 cups
Ingredients
1 garlic clove, finely grated
2 cups labneh (Lebanese strained yogurt) or plain, whole-milk Greek yogurt
Kosher salt
2 tablespoons olive oil
1 tablespoon za'atar
Warm pita (for serving)
Preparation
Step 1
Mix garlic and labneh in a medium bowl; season with salt.
Step 2
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.
Step 3
Do Ahead: Labneh can be made 1 day ahead. Keep chilled.
