Lebanese Strained Yogurt Breakfast Bowl
Creamy strained yogurt topped with fresh vegetables, herbs, and olive oil—a traditional Lebanese breakfast that's protein-rich and deeply satisfying. Ready in minutes, naturally vegetarian, and endlessly customizable.
- Total time
- 15 min
- Servings
- 2
- Calories
- 380
- Protein
- 12g
Ingredients
- 1 cup Full-fat Greek yogurt or plain labneh
- 3 tablespoons Extra-virgin olive oil
- 1 tablespoon Fresh lemon juice
- ¼ teaspoon Fine sea salt
- ⅛ teaspoon Freshly cracked black pepper
- 2 whole Large heirloom or Roma tomatoes
- ½ whole English cucumber
- ¼ cup Fresh mint leaves
- ¼ cup Fresh parsley leaves (flat-leaf)
- ¼ whole Fresh red onion
- ½ teaspoon Za'atar spice blend
- ¼ cup Kalamata olives (pitted)
- 2 pieces Warm pita or flatbread
Instructions
- 1
Spoon 0.5 cup of the Greek yogurt or labneh into each of two shallow bowls. Use the back of a spoon to create a shallow well in the center of each mound—this helps the olive oil pool and makes the texture easier to scoop.
- 2
Dice 2 medium Roma tomatoes into 1/4-inch pieces, removing excess seeds and juice as you go so the bowl doesn't become watery. Cut 0.5 English cucumber in half lengthwise, then slice each half into 1/4-inch half-moons. These uniform cuts will distribute the vegetables evenly throughout each bite.
- 3
Tear or coarsely chop 0.25 cup fresh mint leaves into bite-sized pieces. Tear 0.25 cup fresh flat-leaf parsley leaves. Thinly slice 0.25 of a red onion into paper-thin rings and separate them—the thin slices soften slightly when combined with the acidic tomatoes and lemon.
- 4
In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 0.25 teaspoon fine sea salt, and 0.125 teaspoon freshly cracked black pepper. Taste and adjust salt and lemon to your preference—the dressing should taste bright and slightly lemony.
- 5
Pour half of the olive oil dressing (about 2 tablespoons) over the labneh in each bowl, concentrating some in the center well so it pools visibly. The contrast of cool creamy yogurt and fruity olive oil is essential to the dish's appeal.
- 6
Arrange the diced tomatoes, cucumber slices, red onion rings, mint, and parsley on top of and around the yogurt—don't be shy about piling them on. Scatter 0.125 cup of pitted kalamata olives over each bowl, then finish with a light sprinkle of 0.25 teaspoon za'atar on each bowl, focusing on the yogurt mound.
- 7
Warm 2 pieces of pita or flatbread by wrapping them in a damp kitchen towel and microwaving for 20-30 seconds, or by holding them briefly over a gas flame until they're just heated through—this rehydrates them and makes them flexible for scooping. Tear the bread into 2-inch pieces and serve alongside each bowl for scooping.
Tools you’ll need
- 2 shallow bowls
- Chef's knife
- Cutting board
- Small mixing bowl
- Whisk
- Spoon
- Microwave or gas stove
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