Wasfetna

Arabic breakfast dish

Labneh with olive oil, cheeses, vegetables, olives and boiled eggs, with za'atar and warm bread — a weekend breakfast on one platter.

Vegetarian

Arabic breakfast dish
Cooking time
34 min
Hands-on time
20 min
Free time
15 min
Difficulty
Easy
Cuisine
Levantine
Calories
490
Contains
Gluten, Dairy, Eggs

A platter that is arranged rather than cooked, so the difference is in the details: cheeses out of the fridge a quarter of an hour early so their flavor comes through, labneh ridged so the oil settles in the grooves, and every item in its own place, not mixed with the rest.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For cheese and dairy

For vegetables and appetizers

For serving

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Flat plate — The labneh is spread on it and hollowed with the back of a spoon to hold the oil.
  • Small serving dishes — The groups stay separate, not mixed together.

Method

  1. Take the cheeses and labneh out of the refrigerator a quarter of an hour before serving.

    15 minYou can walk away
    You’ll know it’s ready when

    The cheese is not cold to the touch.

    Tip: Cold cheese has no taste or smell.

  2. Spread the labneh in a flat dish and make circles in it with the back of a spoon, and drizzle it with oil.

    4 min
    You’ll know it’s ready when

    The oil sits in the swirls rather than running to the edges.

  3. Arrange the cheeses, vegetables, and olives in separate, unmixed groups.

    10 min
    You’ll know it’s ready when

    Each type has its place and can be taken individually.

  4. Sprinkle with thyme, and serve the bread warm with tea.

    5 min
    You’ll know it’s ready when

    The dish is full and the bread is warm.

More from Breakfast