Levantine Labneh and Olive Oil
لبنة·(lab-neh)
LUNCH
A half-cup of full-fat labneh sits in the center of a shallow plate. Forget the processed cream cheese that usually haunts the keto diet; this delivers probiotic tang and rich thickness born from milk, salt, and gravity. We take exactly three minutes to blister torn olives and bloom a pinch of za'atar in a heavy glug of Lebanese olive oil, then cascade that fragrant fat over the dense cheese. Pour the oil until the plate floods, grab a low-carb vessel, and eat. Per serving: NET CARBS: 4.5 g | Total carbs: 5.5 g | Fiber: 1.0 g | Fat: 24.5 g | Protein: 6.5 g | Calories: ~260.
Before you start
Strain the yogurt into labneh the day before.
Stir the sea salt into the full-fat yogurt. Line a fine-mesh sieve with two layers of high-quality cheesecloth, set it over a deep bowl, pour in the yogurt, and twist to close. Refrigerate to drain the whey for 12 to 24 hours. (If using 1 cup of store-bought commercial labneh, skip this step entirely).
Ingredients
- plain full-fat whole milk yogurt2 cup
- fine sea salt1/2 tsp
- extra virgin olive oil1/4 cup
- mixed green and Kalamata olives1/3 cup
- garlic1 large clove
- za'atar1 tbsp
- fresh mint leaves1/4 cup
- low-carb vegetables1 cup
Method
- 01
Plate the cold cheese.
Transfer the thick, strained labneh to a wide serving plate, using the back of a spoon to spread it into a thick circle with a deep, swirling well in the center to catch the oil.
- 02
Blister the olives and garlic.
In a small skillet, heat the extra virgin olive oil over medium heat. Add the smashed garlic clove and torn olives, sautéing for 2 to 3 minutes until the garlic is highly fragrant and the olives are glistening and slightly blistered at their edges.
- 03
Bloom the spices off the heat.
Remove the skillet from the heat entirely and immediately stir in the za'atar. The residual heat of the oil will toast the sesame seeds and release the essential oils of the thyme and sumac without burning them. Discard the garlic clove.
- 04
Assemble and serve.
Spoon the warm, infused olive oil, blistered olives, and bloomed za'atar directly into the well of the cold labneh. Garnish with torn fresh mint leaves and serve immediately alongside crisp, low-carb vegetables.
Notes
Vigilance is required when purchasing commercial yogurt or pre-made labneh.
Many commercial brands cut costs by removing fat and thickening the watery remainder with cornstarch, tapioca starch, or pectin. These cheap shortcuts will spike the net carb count and break ketosis. Ensure the ingredient list contains exactly two things: milk and live active cultures.
Do not skip blooming the za'atar in the warm fat.
Keto cooking removes the crutch of starchy sides; our flavor must come from technique. Fat is a carrier for flavor compounds, and heating the za'atar in olive oil awakens the dried herbs, amplifying their pungency and integrating them fully into the dish.
From Keto 10 Minute Meals.