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Savory Labneh Breakfast Bowl with Aleppo Butter Sauce

Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 3 hours
Servings 4

Ingredients
  

Garlic Mint Labneh

  • 1 1/2 cups full fat Balkan or Greek yogurt
  • 1/4 cup fresh mint finely chopped
  • 2 cloves garlic minced
  • 1 tbsp lemon juice
  • 3/4 tsp salt

Fattoush-ish Salad

  • 3 Lebanese pitas cut into bite-sized pieces
  • 1/4 cup olive oil divided
  • 2 tbsp za'atar divided
  • 1 tsp salt divided
  • 1 cup cherry tomatoes halved
  • 2-3 mini cucumbers halved lengthwise and sliced
  • 2 cloves garlic minced
  • 1/4 cup fresh mint finely chopped
  • 1/4 cup curly parsley finely chopped
  • 1 lemon juiced

Aleppo Pepper Butter Sauce

  • 4 tbsp butter
  • 2 tsp Aleppo pepper flakes
  • 2 tbsp olive oil

Savory Labneh Breakfast Bowl

  • 1/4 tsp baking soda
  • 1 batch Garlic Mint Labneh see above
  • 1 batch Fattoush-ish Salad see above
  • 1 batch Aleppo Pepper Butter Sauce see above
  • Fresh mint leaves for sprinkling
  • Fresh curly parsley coarsely chopped, for sprinkling

Instructions
 

For the Labneh

  • In a medium-sized bowl, stir to combine all ingredients.
  • Line another bowl with 2-3 layers of cheesecloth. Spoon the yogurt mixture into the center of the cheesecloth and gather up the edges to form a bundle. Tie the bundle to the faucet of your sink and let drain for 3 hours.
  • Untie the bundle and transfer the contents to a bowl. Wrap with plastic wrap and transfer to the fridge. Chill until ready to use.

For the Fattoush-ish Salad

  • Preheat the oven to 400°F.
  • Place the pita ,half of the olive oil, half of the salt, and half of the za'atar in a large bowl. Toss to coat. Transfer the pita pieces to a baking sheet lined with parchment paper and pop the tray into the oven. Leave the pita to toast for 10-15 minutes or until golden brown and crisp. Take the pita out of the oven and set aside to cool.
  • In a small bowl whisk to combine the remaining olive oil, salt, and za'atar. Add the garlic and stream in the lemon juice, whisking constantly. Set aside.
  • Place the cucumbers, tomatoes, parsley and mint in a large bowl. Add the pita and toss to disperse. Drizzle the olive oil mixture over top and toss to coat. Set aside.

For the Butter Sauce

  • Place the butter in a dry, cool skillet and place over medium-low heat. Melt the butter, then cook it gently until it turns a soft amber color.
  • Take the skillet off of the heat and stir in the Aleppo pepper flakes and the olive oil. The butter will bubble aggressively when you add the pepper flakes but don't worry about it. Keep the sauce warm until ready to serve

To Assemble

  • Place the eggs in a small saucepan and add enough water to cover them. Place the pan over medium-high heat and bring to a boil.
  • Once the water is boiling, stir in the baking soda and take the pan off of the heat. Cover the pot and let stand for 8 minutes.
  • Transfer the eggs to an ice bath and let sit for 10 minutes. Peel the eggs and slice in half. Set aside.
  • Spread an even layer of the Garlic Mint Labneh in four bowls. Top the labneh with a scoop of the Fattoush-ish Salad and two egg halves. Drizzle everything with the Aleppo Pepper Butter Sauce and serve immediately.