By Codi Ferguson
Preheat the oven to 350°F (175°C).
Place the small pita breads on a baking sheet. Drizzle or brush each pita with a small amount of extra-virgin olive oil (about 1 teaspoon per pita).
Sprinkle 1/2 tablespoon of za'atar over each pita, ensuring even coverage.
Place the baking sheet in the preheated oven and bake for 5-7 minutes or until the pitas are warm and slightly crispy on the edges.
While the pitas are warming, slice the cherry tomatoes in half and the cucumber into thin rounds.
Peel and segment the small oranges or tangerines, making sure to remove any seeds.
Arrange the labneh in the center of a large plate or serving platter. Drizzle a tablespoon of extra-virgin olive oil over the top of the labneh.
Arrange the halved cherry tomatoes, cucumber slices, and orange segments around the labneh in a visually appealing manner.
If using, roughly chop the fresh mint and sprinkle it over the fresh fruit and vegetables for added aroma and flavor.
Remove the warm za'atar pita from the oven and cut each pita into wedges. Arrange them around the labneh or serve in a bread basket on the side.
Serve immediately while the pitas are warm, allowing everyone to enjoy the combination of cool labneh, fresh fruit, and warm, spiced pita.
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By Codi Ferguson
This Breakfast Mediterranean Vegetarian recipe is ready in 20 minutes and features Labneh (strained yogurt), Small pita breads, Extra-virgin olive oil and other delicious ingredients. Contains 400 calories total.
Preheat the oven to 350°F (175°C).
Place the small pita breads on a baking sheet. Drizzle or brush each pita with a small amount of extra-virgin olive oil (about 1 teaspoon per pita).
Sprinkle 1/2 tablespoon of za'atar over each pita, ensuring even coverage.
Place the baking sheet in the preheated oven and bake for 5-7 minutes or until the pitas are warm and slightly crispy on the edges.
While the pitas are warming, slice the cherry tomatoes in half and the cucumber into thin rounds.
Peel and segment the small oranges or tangerines, making sure to remove any seeds.
Arrange the labneh in the center of a large plate or serving platter. Drizzle a tablespoon of extra-virgin olive oil over the top of the labneh.
Arrange the halved cherry tomatoes, cucumber slices, and orange segments around the labneh in a visually appealing manner.
If using, roughly chop the fresh mint and sprinkle it over the fresh fruit and vegetables for added aroma and flavor.
Remove the warm za'atar pita from the oven and cut each pita into wedges. Arrange them around the labneh or serve in a bread basket on the side.
Serve immediately while the pitas are warm, allowing everyone to enjoy the combination of cool labneh, fresh fruit, and warm, spiced pita.
Calories per Serving: 400
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