Labneh and zaatar breakfast

October 28, 2015  • 

labneh

Back when I was blogging constantly, I was hearing this recurring background noise “you’ve got to be on Facebook, or Twitter”. I am now posting daily on Facebook and Instagram (several times a day) and have barely time to blog anymore!

No more whining. This is an all-traditional Lebanese breakfast and my favorite. It even turns into dinner or lunch at times, when time is of the essence. All you need is labneh, the best olive oil and the best zaatar. A nice juicy tomato and a fresh loaf of markouk (aka lavash in the US).

I have been in the mountains, enjoying some peace, clean air, beautiful scenery and this meal day in and day out. Making labneh is easy, I have directions for you in my cookbook and on this blog as well. You can also find it in Middle-Eastern groceries ready-made, with zaatar and the bread.


The zaatar in the photo is one I get in Lebanon and it is unfortunately not yet distributed in the US. It is a whole-leaf zaatar with pine seeds in it, and a specialty of the Shouf mountains.

Sahtein to all!

Comments

10 Comments  •  Comments Feed

  1. lara says:

    hello joumana ! what a beautiful photo ! it’s been a long time , i’m glad that you are back 🙂 we really miss your posts ^^
    have a good night . take care =)

    • Joumana says:

      @lara: Thank you so much! I really needed a break, had other pressing issues to deal with, but glad to be blogging away and reconnecting with wonderful friends such as you! 🙂

  2. Rosa says:

    A fantastic way to start the day!

    Cheers,

    Rosa

  3. Joy @MyTravelingJoys says:

    Delicious! I’ve seen several different looking types of zaatar here in Australia at the spice shops. I haven’t had in ages so must give it a go again. Also, didn’t realize I’m not following you on Instagram so I’ve requested that. 🙂 Cheers, Joy

  4. Krista says:

    This looks so delicious. I love simple foods like this. I’m hoping to make my own zaatar one of these days. 🙂

  5. Elaine says:

    Za’atar, lebneh and olives was my standard breakfast while touring Lebanon. Have loved za’atar since I was a little girl. I don’t like the za’atar sold in the U.S. It’s so much better in Lebanon. I need to find my next relative heading to Lebanon to bring me back some delicious za’atar!! Do you know of a good brand sold in Middle Eastern markets in the U.S?

    • Joumana Accad says:

      @Elaine: Unfortunately, I know that most zaatar in the US is made on an industrial scale. The type of zaatar that locals in Lebanese villages or foodies like to eat is made at home or by a trusted source. I know a few, but their production is artisan and does not scale! I will have a giveaway soon on this blog for some zaatar like this.

  6. Julia Fisher says:

    Thank you for this healthy and yummy breakfast inspiration. I love yogurt but plain gets boring after a point, and I need fresh flavors. I’ll probably pair this with a bean soup or salad to make a quick lunch or dinner recipe. True zaatar herb is a rare find in the US, even in mixes bought from ethnic food stores.

    For readers like @Elaine, try shopping for pure quality zaatar, premium grade zaatar herb or zero-filling za’atar, as blend quality greatly varies. Better still buy from this online store as I do, http://www.eatzaatar.com. Their blends contain 30% of zaatar herb grown in Lebanon and contain quality sumac as well.

Add a Comment