Inspired by my Middle Eastern roots, these mini labneh dinner rolls are perfect for entertaining. Whether it’s for breakfast, lunch, or afternoon tea, they are light and delectable at any time of the day. These rolls are made with labneh (a thick, creamy dip) and fresh, healthy veggies. A sprinkle of za’atar on top compliments it greatly as well. Once the labneh is made, a roll can be prepared in under 5 minutes.
Add whatever veggies you like and don’t forget the most important ingredient – love.
To make the labneh: Stir the salt into the yogurt. Pour the yogurt into a muslin cloth or anything that resembles this. You could easily use a disposable chux. Place in a strainer for 4-5 hours in the fridge until the whey strains out.
Prepare the vegetables, herbs and accompaniment for the rolls. Slice the dinner rolls ¾ of the way through from the top and heat them in the oven for 2-3 minutes.
To assemble the dinner rolls, spread 1-2 tablespoons of labneh inside each dinner roll. Add a sprinkle of za’atar (optional), a drizzle of olive oil, then add the vegetables, herbs and olives as shown below. I love adding a sprinkle of za’atar to finish off.