INGREDIENTS
- 2 cups labneh (Greek yogurt)
- 1/4 tbsp salt
- 2 tbsp chopped pistacchio
- 2 tbsp chopped fresh mint
- 1 tbsp pitted and chopped kalamata olives
- olive oil
- pita bread
METHOD
- Spread the labneh on a plate and mix the pistacchio, mint, kalamata olives in a bowl.
- Garnish labneh with the toppings and drizzle with olive oil.
- Mix the za’atar with olive oil and brush mixture on the pita.
- Bake pita in the oven at 350F until slightly crisp. Serve.
