Quick and Easy Za'atar and Labneh Spaghetti
Quick and Easy Za'atar and Labneh Spaghetti is a easy Middle Eastern recipe that serves 4. 460 calories per serving. Recipe by NYT Cooking on YouTube.
Prep: 10 min | Cook: 16 min | Total: 36 min
Cost: $5.42 total, $1.35 per serving
Ingredients
- 12 oz Spaghetti (dry, preferably durum wheat)
- 2 tbsp Salt (for seasoning the boiling water)
- 3 tbsp Olive Oil (extra‑virgin, for frying garlic and finishing)
- 8 cloves Garlic (thinly sliced)
- 1 cup Labneh (strained yogurt, creamy, room temperature)
- 2 tbsp Za'atar (high‑quality, includes sumac and thyme)
- 1/4 cup Parmesan Cheese (freshly grated, optional for pseudo‑Alfredo version)
- 1/2 tsp Black Pepper (freshly ground, optional for pseudo‑Alfredo version)
Instructions
Boil and Season Pasta Water
Fill a large pot with water, bring to a rolling boil, and add 2 tbsp salt. Stir until dissolved.
Time: PT5M
Temperature: Boiling
Cook Spaghetti
Add 12 oz spaghetti to the boiling water. Cook according to package timing, subtracting 1 minute for al‑dente texture.
Time: PT10M
Temperature: Boiling
Prepare Garlic
While the pasta cooks, thinly slice 8 garlic cloves.
Time: PT2M
Reserve Pasta Water and Drain
When pasta is al‑dente, reserve 1 cup of hot pasta water in a jug, then drain the spaghetti using a colander.
Time: PT2M
Sauté Garlic in Olive Oil
Heat 3 tbsp olive oil in a skillet over medium heat. Add sliced garlic and sauté until lightly golden and fragrant, about 1 minute.
Time: PT1M
Temperature: Medium
Deglaze with Pasta Water
Add a splash (≈2 tbsp) of reserved pasta water to the skillet, stir, then return to heat.
Time: PT30S
Temperature: Medium
Combine Spaghetti and Sauce
Add the drained spaghetti to the skillet. Toss to coat, adding more pasta water a tablespoon at a time until the pasta looks glossy and slightly saucy.
Time: PT2M
Temperature: Medium
Incorporate Labneh
Reduce heat to low. Spoon in 1 cup labneh and stir vigorously until fully melted and the strands are coated with a creamy, glossy sauce.
Time: PT2M
Temperature: Low
Finish with Za'atar and Olive Oil
Remove the skillet from heat. Sprinkle 2 tbsp za'atar over the pasta and drizzle an extra teaspoon of olive oil. Toss gently to distribute.
Time: PT30S
Optional Pseudo‑Alfredo Variation
For a creamy alternative, set aside half of the prepared pasta. Return the pan to low heat, add 1/4 cup grated Parmesan and 1/2 tsp freshly ground black pepper, stirring until the cheese melts. Use a splash of pasta water to keep the sauce smooth.
Time: PT2M
Temperature: Low
Plate and Serve
Divide the spaghetti among plates. Add an extra pinch of za'atar and a drizzle of olive oil if desired. Serve immediately, hot or at room temperature.
Time: PT30S
Nutrition Facts
- Calories
- 460
- Protein
- 12 g
- Carbohydrates
- 62 g
- Fat
- 16 g
- Fiber
- 3 g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Spaghetti: Linguine, Fettuccine
- Instead of Salt: Kosher salt
- Instead of Olive Oil: Avocado oil, Light olive oil
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Labneh: Greek yogurt (strained)
- Instead of Za'atar: Herbes de Provence (1 tbsp) + sumac (1 tsp)
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Pot
- Colander
- Skillet
- Wooden Spoon
- Measuring Spoons
- Chef's Knife
- Grater (optional)
Critical Steps — Do Not Skip
- Sauté garlic just until lightly golden; burning creates bitterness.
- Add labneh over low heat; high heat can cause it to curdle.
- Reserve enough pasta water to adjust sauce consistency.
Chef Tips from the Video
- Use a high‑quality za'atar that lists wild thyme (or 'za'atar') as the first ingredient for authentic flavor.
- Reserve at least 1 cup of pasta water before draining; the starchy water is essential for a silky sauce.
- If you cannot find labneh, strain Greek yogurt in a cheesecloth for 4‑6 hours to achieve a similar consistency.
Troubleshooting
Sauce is too thick or clumpy.
Add more reserved pasta water a tablespoon at a time while stirring over low heat.
Labneh separates or curdles.
Reduce heat immediately to low, remove the pan from the burner, and whisk vigorously; add a splash of water to bring it back together.
Garlic burns and tastes bitter.
Lower the heat as soon as the garlic turns golden; you can also add a tiny splash of water to stop the cooking process.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended; texture of labneh changes when frozen.
Room temperature: Can sit at room temperature for up to 2 hours; after that, refrigerate.
Make-Ahead Tips
- Prepare labneh ahead of time and keep it refrigerated; bring to room temperature before using.
- Za'atar can be mixed with a little olive oil and stored in a small jar for quick topping.
Frequently Asked Questions
What is the cultural significance and history of Labneh & Za'atar Spaghetti in Middle Eastern cuisine?
Labneh and za'atar are staple ingredients across the Levant, traditionally served with flatbread. Combining them with spaghetti reflects a modern, diaspora‑inspired fusion that many families use to stretch pantry staples into a quick, satisfying meal.
What are the traditional regional variations of za'atar in Levantine cuisine?
In Lebanon, za'atar often includes sumac, thyme, oregano, and sesame seeds. Syrian versions may add marjoram, while Palestinian blends sometimes feature dried mint. Each region tweaks the herb ratios for a distinct aroma.
How is labneh traditionally served in Middle Eastern households?
Labneh is usually spread on fresh pita, drizzled with olive oil, and sprinkled with za'atar or herbs. It can also be used as a dip for vegetables or as a creamy base for salads and sauces, much like the role it plays in this spaghetti recipe.
What occasions or celebrations is labneh commonly associated with in Levantine culture?
Labneh appears at breakfast tables, mezze spreads, and during Ramadan iftar meals. Its versatility makes it a go‑to component for quick snacks and family gatherings alike.
What other Middle Eastern dishes pair well with Labneh & Za'atar Spaghetti?
Serve the pasta alongside a simple fattoush salad, grilled halloumi, or roasted eggplant with tahini. A side of marinated olives or a fresh cucumber‑yogurt raita also complements the tangy flavors.
What makes Labneh & Za'atar Spaghetti special compared to typical Italian pasta dishes?
The combination of tangy, strained yogurt (labneh) and the herb‑spice blend of za'atar creates a bright, slightly acidic sauce without heavy cream or butter, offering a lighter yet richly flavored alternative to classic Alfredo or carbonara.
How has the use of labneh in pasta dishes evolved in modern Middle Eastern cooking?
Historically, labneh was paired with breads, but contemporary cooks experiment by mixing it with pasta, leveraging its creamy texture as a healthier substitute for dairy‑heavy sauces. This reflects a broader trend of blending traditional ingredients with global staples.
What are the most common mistakes to avoid when making Labneh & Za'atar Spaghetti?
Common errors include over‑cooking the garlic, which turns bitter, and adding labneh over high heat, which can cause it to separate. Also, neglecting to reserve pasta water will make it difficult to achieve a smooth, glossy sauce.
Why does this recipe add labneh over low heat instead of simmering it?
Labneh is a strained yogurt; high heat can cause the proteins to curdle, resulting in a grainy texture. Adding it over low heat allows it to melt gently and coat the pasta without breaking.
What does the YouTube channel NYT Cooking specialize in?
NYT Cooking produces high‑quality video recipes that blend classic techniques with contemporary twists, often highlighting seasonal ingredients and global cuisines while providing clear, step‑by‑step guidance for home cooks.
How does the YouTube channel NYT Cooking's approach to Middle Eastern recipes differ from other cooking channels?
NYT Cooking emphasizes ingredient provenance and cultural context, offering detailed explanations of traditional components like labneh and za'atar, whereas many other channels focus mainly on the cooking process without delving into the dish’s heritage.
Last updated: September 4, 2026
