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    Home » Recipes » Breakfast

    Labneh Pita Sandwich

    By Lily・Published: Jun 8, 2021・Updated: Jun 8, 2021・Post may have affiliate links.

    Jump to Recipe Print Recipe

    The best labneh sandwich has homemade labneh slathered on fresh Lebanese pita bread topped with za'atar, olive oil, green olives, fresh mint, sliced Persian cucumbers, and tomatoes. It's all rolled up into a pita burrito, and it's deliciously divine.

    labneh pita sandwich on a plate cut in half

    Looking for more ways to use labneh? Try a labneh and lox bagel, garlic labneh dip, or za'atar labneh dip!

    What I Love About This Recipe

    The best thing about a labneh pita sandwich is how quick and easy it is to make. It's one of my favorite recipes to pack for a lunch or take on the go. It has a lot of fresh ingredients, and it's fully customizable.

    Sometimes I skip the vegetables and eat this sandwich with just plain labneh drizzled with some olive oil. I've probably eaten thousands of labneh sandwiches, and this is my all-time favorite combination of ingredients.

    Ingredient Notes

    labneh pita sandwich ingredients labeled
    • Fresh Lebanese Pita Bread: Lebanese pita bread is a thin type of pita bread that is easy to roll into a burrito shape. The pita bread needs to be fresh and large in diameter (at least 8" or 20 cm in width). If the bread is not the same day or the next day sort of fresh, the pita will tear easily when making. It's perfectly ok to use frozen Lebanese pita bread also. In fact, I recommend buying the bread in bulk and sticking it in the freezer. Defrost a single loaf for 15 seconds in the microwave. Also if you are wondering where to find Lebanese pita bread, it can be found at most Middle Eastern grocery stores.
    • Labneh: The best labneh is homemade labneh, however, store-bought labneh will be fine too. If I buy labneh from the store, I really like the unique taste of Turkish labneh.
    • Za'atar: Dried za'atar is a blend of thyme, sesame seeds, and sumac. It's made slightly differently depending on the region in the Middle East. Any type of za'atar blend you have on hand is suitable. I am starting to see zaatar spice at regular grocery stores now.
    • Cucumbers: I recommend Persian or English cucumbers because they have thin skin that does not need to be peeled. If using a regular cucumber, peel the skin.
    • Olives: If you are already going to the Middle Eastern grocery store to pick up Lebanese pita bread, get some Lebanese green olives too! Some of the Lebanese olive jars have fresh thyme that infuses with the olives. They are so good!

    How To Make A Labneh Sandwich

    Prepare all of the ingredients. Split the pita bread in half. Use the thicker half and set it with the rough side facing up.

    splitting the Lebanese pita bread
    putting the rough side of the pita bread up

    Slather on a thin layer of the labneh cheese, only covering the middle portion of the bread. Sprinkle the dried za'atar spice. Add as much as you like. Drizzle some olive oil on top. Layer the fresh mint, sliced tomatoes, and sliced Persian cucumbers.

    spreading labneh on the pita bread
    sprinkling dried zaatar on the labneh
    drizzling olive oil on the labneh and zaatar
    adding the sliced tomatoes, Persian cucumbers, and fresh mint to the labneh

    Pit the green olives. Place the green olives in a line down the fresh vegetables. On the bottom end of the pita bread, fold it up. On the left side of the pita, fold it over. Roll the pita bread like you would a burrito. Enjoy!

    adding pitted Lebanese green olives to the labneh sandwich
    rolling the bottom of the pita bread up
    folding over the left side of the pita bread
    rolling the pita bread like a burrito

    Tips and Variations

    The best labneh sandwich starts with a good quality fresh Lebanese pita bread. If you can only find the small diameter/thick pita at the grocery store, this recipe works better as a pita pocket. Just split the pita in half, and stuff it with the same ingredients.

    Another easy way to enjoy a labneh sandwich is with some dried mint, flaked sea salt, and a drizzle of olive oil. It's another delicious and quick variation.

    FAQs

    Can Greek yogurt be substituted for labneh?

    No. Greek yogurt and labneh taste different. Labneh is more sour in taste.

    What is labneh and zaatar?

    Labneh is a strained cow's milk yogurt. Zaatar is a dried spice blend of dried thyme, sumac, and toasted sesame seeds.

    What is a labneh sandwich?

    A labneh sandwich is a pita sandwich that has labneh in it.

    Is labneh better than yogurt?

    For a labneh sandwich or dip, yes! Yogurt contains too much liquid and will make the pita bread soggy.

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    📋 Recipe

    labneh pita sandwich cut in half on a plate

    Labneh Pita Sandwich

    Author: Lily
    Course: Main Dish
    Cuisine: Lebanese
    Prep: 10 minutes mins
    Total: 10 minutes mins
    4.20 from 5 votes
    Print Pin Rate Email
    Servings 1
    This labneh sandwich is made with Lebanese pita bread, homemade labneh, zaatar, olive oil, fresh mint, sliced cucumbers, and tomatoes. It's rolled up into a pita burrito that can be eaten on the go!

    Ingredients
     
    US Customary - Metric

    • 1 Lebanese pita bread split in half
    • 6 tablespoon labneh dip amount depends on size of the pita bread
    • 1 Persian cucumber sliced
    • 5 grape tomatoes halved
    • 2 fresh mint sprigs about 16 mint leaves
    • 5 to 6 Lebanese green olives pitted
    • 1 tablespoon za'atar
    • 1 tablespoon olive oil
    • pinch flaked sea salt

    Instructions

    • Wash and prepare the vegetables.
    • Split the pita bread in half so that you have two circles. Use the thicker side of the split pita bread for the labneh sandwich. Place the rough side of the pita bread upward and the smooth side on the counter or plate.
    • Thinly spread the labneh cheese in the middle portion of the pita bread. 
    • Sprinkle the flaked sea salt and za'atar spice blend. Drizzle some olive oil (about 2 tsp).
    • Layer the tomatoes, cucumber, and fresh mint down the middle of the pita bread on top of the labneh.
    • Remove the pit from the olives! Place the olives down the middle of the pita bread.
    • Fold the bottom of the pita bread upward. Fold the left side over, and roll like a burrito. Enjoy!

    Notes

    1. Be very careful to remove the olive pits prior to adding to the sandwich. It is very common to crack a tooth when eating this sandwich if you leave the pits in the olives. 
    2. The labneh sandwich can stay at room temperature for up to 5 hours, making it an excellent picnic or poolside sandwich, especially with kids.

    Nutrition

    Serving: 1 sandwich | Calories: 274 kcal | Carbohydrates: 26 g | Protein: 7 g | Fat: 16 g | Saturated Fat: 6 g | Polyunsaturated Fat: 10 g | Trans Fat: 0 g | Cholesterol: 20 mg | Sodium: 372 mg | Fiber: 3 g | Sugar: 5 g

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    About Lily

    Howdy! My name is Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks to the fridge, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

      4.20 from 5 votes (4 ratings without comment)

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      Recipe Rating




    1. Sandra M.

      June 12, 2021 at 9:35 pm

      5 stars
      I’ve made this labneh sandwich with 3 types of pita- Greek pita, Lebanese pita, and a homemade pita. I didn’t find the super big Lebanese pita, but it turned out well. The Greek pita was eaten more like a taco. It was my least favorite. The homemade pita was like a pita pocket and was my second favorite way to eat it. I didn’t put the olives, but put everything else. Great quick meal!

      Reply
      • Lily

        June 13, 2021 at 8:43 am

        Oh wow, thanks for that comment! I've never tried Greek pita with labneh but would imagine it would taste great. I've tried it on a bagel though, and it was pretty delicious.

        Reply

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    lily at the matbakh

    I'm Lily

    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

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