Labneh sandwich

Name: Labneh sandwich
Total time: 12 min
Yield: 4
Cuisine: Levantine
Ingredients: 2 cups thick labneh; 1/4 cup olive oil; 2 tablespoons zaatar; 4 loaves Arabic bread; 2 tomato; 1 cucumbers; — Mint and olives

Labneh with olive oil and za'atar, tomato, cucumber, mint and olives, rolled in Arabic bread.

Vegetarian

Cooking time: 12 min
Hands-on time: 12 min
Difficulty: Easy
Cuisine: Levantine
Calories: 580
Contains: Gluten, Dairy

The school and day-trip sandwich. It's made in minutes and wrapped in paper, and when it's being carried along, the tomato goes in the middle between two layers of labneh so it doesn't soak the bread.

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 the filling

2 cups thick labneh
1/4 cup olive oil
2 tablespoons zaatar

For bread and toppings

4 loaves Arabic bread
2 tomato — sliced
1 cucumbers — sliced
Mint and olives

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

Equipment

Sandwich paper — A tight wrap is what holds it together if it is going out with you.

Method

Spread the labneh evenly over half of the flatbread, right to the edges.
4 min
You’ll know it’s ready when
The layer is even and there are no gaps.
Drizzle with olive oil and sprinkle with za'atar.
2 min
You’ll know it’s ready when
The oil spread over the labneh.
Arrange the tomatoes, cucumbers, mint and olives, and roll the flatbread up tightly.
4 min
You’ll know it’s ready when
The wrap is tight.
Cut in half and serve straight away — or wrap in paper to take with you.
2 min
You’ll know it’s ready when
The roll is firm.
Tip: To prepare it for the trip: Place the tomatoes in the middle between two layers of labneh so that they do not wet the bread.