Za'atar and Labneh Spagetti

Stir the labneh until smooth before combining it with the sauce. Serve with a fresh tomato salad to balance the creamy, lemony pasta.

The Stuff:

• 8 Ounces (about 225 Grams) spaghetti
• 2 Tablespoons olive oil
• 2 Cloves garlic, minced
• 2 Teaspoons Never Not Eating Za’atar
• 1 Cup labneh (strained yoghurt)
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish (optional)

The Method:

1. Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and set it aside.
2. Make the za’atar sauce: In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown. Stir in your Never Not Eating Za’atar and cook for another minute to release its flavours.
3. Combine the labneh: In a separate bowl, whisk together the labneh, lemon zest, and lemon juice until smooth and creamy. Season with salt and pepper to taste.
4. Mix it all together: In a large mixing bowl, combine the cooked spaghetti, za’atar sauce, and labneh mixture. Toss everything together until the pasta is well coated with the creamy sauce and za’atar seasoning.
5. Serve and garnish: Divide the za’atar and labneh spaghetti among serving plates. If desired, garnish with chopped fresh parsley for a pop of colour and extra flavour.
6. Serve immediately and enjoy!

This dish is both creamy and tangy, with the unique and aromatic flavours of za’atar. It’s a delightful fusion of Middle Eastern and Italian cuisines and makes for a great meal on its own or as a side dish. You can also customise it by adding grilled chicken, roasted vegetables, or extra herbs to suit your taste preferences.

(Adapted from NYT Cooking)