Greek Yogurt with Za’atar and Olive Oil

ee-GreekYogurt-Za'atarIn the Middle East, strained yogurt is known as labneh. Together with za’atar and olive oil, when I travel to Israel, it is one of my favourite breakfast choices each morning – along with all kinds of delicious salads, Israeli cheese, flatbreads and all kinds of fruit. Za’atar is a spice mix which varies depending on who is making it. But the basics always include various proportions of sesame seeds, sumac and herbs such as thyme and oregano.

But I’ve decided that I can enjoy it at home too – even though the scenery is not quite the same.
And don’t save it just for breakfast. Enjoy it at lunch or as a snack – either with a spoon or as a dip.

Greek Yogurt with Za’atar and Olive Oil


Makes 1 serving

1/2 cup plain fat-free Greek yoghurt
Coarse salt, to taste
1/2 tsp za’atar
1/2 tsp extra virgin olive oil

Place yogurt in a small bowl. Top with coarse salt and za’atar and drizzle with the olive oil.

Nutrition information per serving
• Calories: 91
• Protein: 12 grams
• Fat: 2 grams
• Saturated fat: less than 1 gram
• Carbohydrate: 4 grams
• Dietary fibre: 0 grams
• Sodium: 125 milligrams

Have you tried za’atar? How do you use it? Please share in the comment section below.


Tags: , , , ,

Categories: Recipes

Author:Rosie Schwartz

Rosie Schwartz is a Toronto-based consulting dietitian and writer.

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2 Comments on “Greek Yogurt with Za’atar and Olive Oil”

  1. Vicky Dekker
    April 4, 2014 at 5:46 am #

    Do you have a recipe for za’atar?

  2. April 4, 2014 at 8:51 am #

    I don’t have one that I use. I have used a number of different prepared mixes from Israel – all of which are delicious. But I may try to whip up my own soon! I will post it if I do.

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