afoona
Labneh with Sautéed Mushrooms and Za'atar
vegetables

Labneh with Sautéed Mushrooms and Za'atar with homemade labneh

Mushrooms browned in a blazing-hot pan and colored with soy sauce and honey, on a cool white plate of labneh with olive oil and za'atar. The heat and saltiness of the mushrooms meet the tang of the labneh, and all you need is warm pita to wipe it up.

⏱ 24 hr 1 min🍽 4 servings 🌍 Middle Eastern👩‍🍳 Afoona🧩 3 parts
🧀 Dairy🥬 Vegetarian
Versions:Original🌾 Gluten-free

👨‍🍳 Method

For the homemade labneh ✓ Homemade · or skip – back to store-bought

  1. 1
    Mix the yogurt with the salt.
  2. 2
    Line a strainer with a double layer of cheesecloth set over a bowl, pour in the yogurt and tie up the ends of the cloth.
    ColanderCheeseclothBowl
  3. 3
    Refrigerate 24 hours, until the labneh is thick.
    Refrigerator
    💡The longer the yogurt strains, the thicker the labneh: a day for a spread, and another day or two for balls.
  4. 4
    Spread on a plate, make a well and drizzle the olive oil over it and sprinkle with the za'atar.
    Plate

For the Hot Topping

  1. 5
    Clean the mushrooms in damp paper, without rinsing them in water.
  2. 6
    Cut the mushrooms into quarters.
    KnifeCutting board
  3. 7
    Heat the oil in a wide pan over high heat.
    StoveFrying pan
  4. 8
    Add the mushrooms in a single layer, leave 4 minutes without stirring, then toss 3 more minutes, until golden.
    Stove
    💡A crowded pan steams the mushrooms and they release water. In a single layer, over high heat and without stirring at first, they brown.
  5. 9
    Add the garlic and sauté 30 seconds.
    Stove
  6. 10
    Add the soy sauce and honey and sauté one more minute.
    Stove
  7. 11
    Season with salt and black pepper.

To assemble

  1. 12
    Spread the labneh on a shallow plate and make a hollow in the center with the back of a spoon.
  2. 13
    Lay the hot mushrooms with their liquid on the labneh.
    💡Cold labneh and hot vegetables: assemble the plate just before serving so the labneh doesn't melt under the vegetables.
  3. 14
    Drizzle the olive oil over the top and sprinkle with the za'atar and sesame seeds.
367calories
12 gprotein
14 gcarbs
30 gfat
● protein 13%● carbs 14%● fat 72%

Per serving, servings (calculated for this version)

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⚖ About the ingredients

🔧 Tools needed (4) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

homemade labneh → Sautéed mushrooms → Roasted Vegetables on Labneh

🧩 Another 2 recipes based on Roasted Vegetables on Labneh

Roasted Eggplant in Red Wine Sauce on LabnehLabneh with Cherry Tomato Confit

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