This Middle Eastern-style breakfast spreads toast with labneh and zaatar for a quick savory plate.
6 min prep 4 min cook 16 min rest
Keeps the screen on · step-by-step guide · built-in timer
Set out the pan, bowl, and measures so the rhythm is not broken once cooking begins.
Toast the bread over medium heat for 2 minutes, keeping the surface crisp.
Spread a thin layer of labneh on the bread.
Sprinkle zaatar on top, drizzle with olive oil, and serve without waiting.
When finished, rest for 3 minutes so the internal heat balances before slicing.
💡 Tip: Toasting the bread for 2 minutes keeps the labneh tasting fresh on top.
🍽️ Serving suggestion: Serve hot with tomato slices and briny olives.
~224
kcal calories
8
g protein
20
g carbs
12
g fat
3g
Sugar
0g
Fiber
67.6mg
Sodium
5.5g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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