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There are few things as wonderful as Israeli breakfast. Like the people themselves, Israelis breakfast foods are bold, with assertively tangy flavors, and comprise the freshest ingredients.

For a full Israeli breakfast banquet, serve labneh and hummus with sliced vegetables, but also try them with pickled cauliflower. Its flavors are strong enough to stand up to the spreads.


  1. 12 ounces of your favorite Greek yogurt
  2. a small pinch of salt
  3. 1/4 teaspoon fresh lemon juice
  4. 3 tablespoons good olive oil
  5. 1 tablespoon za’atar


  1. Line a fine strainer with a few layers of cheesecloth and set over a bowl.
  2. In another bowl, combine yogurt, salt, and lemon juice. Stir to incorporate. Spoon yogurt mixture into the cheesecloth-lined strainer and fold layers of cheesecloth over the yogurt to cover completely.
  3. Transfer yogurt (and strainer and bowl) to the refrigerator for 12-24 hours. After 12 hours, the yogurt mixture will have thickened into standard labneh; after 24 hours, it will have thickened further, into the extra-stiff labneh that you can buy in tubes at Jerusalem markets. When making it at home, we favor extra-thick labneh.
  4. Remove strained labneh from the fridge, unfold cheesecloth, and transfer labneh to a serving bowl. Use the back of a spoon to make a swirly pattern in the top of the labneh. Drizzle the oil over the labneh and sprinkle with za’atar. Serve cold, with hummus and sliced vegetables and/or warm pita.
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