Middle Eastern · Brunch
Warm Flatbread with Creamy Yogurt Platter
Khubz Saj with Labneh Platter
Levantine breakfast platter of warm thin saj bread with labneh, zaatar, olive oil, sliced tomato, cucumber, olives, and a drizzle of pomegranate molasses.
$$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
28gFat
48gCarbs
8gSugar
6gFiber
680mgSodium
12mgChol
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Instructions
1
Prep
Whisk 40ml olive oil with 2 tbsp zaatar and a pinch of salt into a thick paste. Slice 240g tomato and 200g cucumber. Thinly slice 40g red onion. Divide 300g labneh across two wide plates, spreading with the back of a spoon and creating a shallow well in the centre of each.
2
Toast
Heat a dry pan over medium heat for 1 minute. Brush each 25cm saj bread with 1 tsp olive oil. Warm one bread at a time for 20 seconds per side until pliable with lightly toasted edges. Transfer to a cutting board. Repeat with remaining breads.
3
Finish
Cut each warmed bread in half. Drizzle the zaatar-oil mixture generously into each labneh well and dust with sumac and Aleppo pepper. Drizzle 5ml pomegranate molasses across the labneh and tomato slices on each plate.
4
Plate
Arrange bread halves beside each labneh portion. Fan tomato, cucumber, 8 olives, red onion, 10g mint leaves, and fresh thyme around each platter. Scatter 20g pomegranate seeds across both platters, and serve with 1 lemon wedge alongside each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) labneh
- 4 saj flatbreads
- 60ml (1/4 cup) extra-virgin olive oil
- 2 tbsp zaatar spice mix
- 1 pinch fine sea salt
- 240g (8.5 oz) ripe tomato
- 200g (7.1 oz) cucumber
- 16 mixed olives
- 40g (1.4 oz) red onion
- 20g (small handful) fresh mint
- 10g (small handful) fresh thyme
- 10ml (2 tsp) pomegranate molasses
- 40g (1.4 oz) pomegranate seeds
- 1 pinch sumac
- 0.5 tsp Aleppo pepper
- 2 lemon wedges