Za’atar and Labneh Spaghetti
Updated May 29, 2024
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Kosher salt
- 12ounces spaghetti
- ⅓cup olive oil, plus more for drizzling
- 6garlic cloves, thinly sliced
- 8ounces labneh (or strained yogurt, like Greek or skyr)
- ½cup store-bought or homemade za’atar
Nutritional analysis per serving (4 servings)
553 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 69 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 16 grams protein; 452 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Over high heat, bring a large pot of salted water to a boil. Add pasta to the water and boil 1 minute less than package instructions, or until the spaghetti has a very tiny dry core when cut in half. Reserve 2 cups of pasta water, drain the pasta, then return the pot to medium-high heat.
- Step 2
Add the olive oil and garlic to the pot and cook, frequently stirring, until the garlic turns a light brown, 2 to 4 minutes. Add the cooked spaghetti and 1 cup of reserved pasta water and simmer until the pasta, pasta water and oil emulsify into a thick, starchy sauce.
- Step 3
Turn the heat down to low and add the labneh. Stir vigorously until the sauce is emulsified and the spaghetti is evenly coated. Do not let the sauce boil, or it will separate. If at any point the sauce seems to break and lose its creaminess, add splashes of pasta water and stir over low heat until the sauce comes back together.
- Step 4
Divide the pasta among 4 bowls and top generously with za’atar and a hefty drizzle of olive oil. Serve immediately.
Private Notes
Comments
Hunted down some real Labneh at a grocer who had it, and glad I did. I’ve cooked with Greek yogurt before in similar dishes and can confirm that the texture and flavor of the real labneh was different than cooking with yogurt. It was richer and more flavorful. Added diced zucchini to the hot oil for one minute before adding the garlic. Added fresh large-diced tomatoes and cherry tomatoes near end of garlic cooking time, before adding the pasta and water. Delicious.
You can make your own richer Labneh by pouring the yogurt into a coffee filter and letting it drip off the liquid. Takes about 15-30 mins. Worth the wait. A few layers of cheesecloth will also work. You can also add nighella (Black sesame seeds they are sometimes called) for additional flavor.
Easy, yummy, bright, creamy, delicious. Can’t get enough of this pasta. I subbed 1/4 cup diced onion instead of the garlic and it turned out great. Such an easy and adaptable recipe. Love, love, love!
This was easy and delicious. Followed the recommendations of adding red pepper flakes some onion zucchini and tomatoes. Was great reheated too.
To put my note in context, my husband is Sicilian on both sides and he loves this Ham El-Waylly. recipe as much as I do. Watch the video (Ham is lots of fun as instructor) if you need some assistance to imagine how this combo works. I think one can make their own labneh (we sometimes do) but making a good za'atar is harder unless you have the wild thyme, za'atar, dried herb to start. We like Maureen Abood's Lebanese Za'atar. (See her online store.)
Ignore the haters this is delicious, a little lemon is a good addition
Advertisement