- PrepTime: 20 Mins
- CookTime: 0 Mins
- TotalTime: 20 Mins
Ingredient
- Marinated labneh balls (recipe follows)
- Hummus (any flavor you like or a variety of flavors)
- Tahini sauce (recipe follows)
- Dates
- Dried Figs
- Pistachios (in or out of their shells)
- Toasted za'atar pita chips (recipe follows)
- Sweet cherry tomatoes
- English cucumber (seedless; thinly sliced)
- Pomegranate
- Honey
- Additional hard cheeses (as desired)
- For the Marinated Labneh Balls:
- 2 cups Greek-style yogurt (full-fat or 2%)
- 1/2 teaspoon salt
- 1/2 teaspoon Za'atar seasoning
- Olive oil plus an additional teaspoon of za'atar for marinade
- For the Tahini Sauce:
- 1/4 cup sesame paste (tahini)
- 1/4 cup water
- 1 clove garlic (peeled and finely minced)
- 2 tablespoons lemon juice
- Salt and black pepper (to taste)
- For the Toasted Za'atar Pita Chips:
- 4 white pita rounds (can substitute whole wheat pita rounds)
- 2 tablespoons olive oil
- 1 tablespoon za'atar seasoning
Instruction
- Combine the Greek-style yogurt, salt, and 1/2 teaspoon of za'atar.
- Scoop the mixture into cheesecloth and knot tightly. Place the cheesecloth bundle into a mesh strainer over a bowl. Leave on the counter, at room temperature for about 1 hour, drain the liquid that forms in the bowl and then refrigerate for 24 to 48 hours. The longer you refrigerate, the firmer the labneh cheese will be.
- When ready, remove the strained yogurt from the cheesecloth and form 1-ounce balls with your hands or a cookie scoop. Place the cheese balls in a jar and fill with olive oil and the additional teaspoon of za'atar. Refrigerate at least overnight.
- Slice each pita into 8 triangles by cutting in half, then half again to get 4 quarters. Then cut each quarter into two.
- Combine the olive oil and za'atar in a small bowl and brush both sides of each pita triangle lightly.
- Place on a baking sheet lined with parchment paper and bake in a pre-heated 400 F oven for 15 to 20 minutes, or until the pita chips are a light golden brown.
- Whisk together the sesame paste, water, minced garlic and lemon juice until smooth. Season with salt and pepper, to taste.
- Pour the tahini sauce and hummus into individual dishes and place on or near your serving board.
- Scatter around the pita chips, nuts, dried fruit, vegetables, pomegranate quarters, honey, marinated labneh balls and any other cheese you are serving.
- Provide guests with napkins and small knives for spreading the cheese balls on their pita.
