Lebanese Style Tartine

Prep Time: 1 day 1 hour
Servings: 8 portions
Print Recipe


  • 1 piece Tribeca Oven European Loaf prepared
  • 24 oz Yogurt, whole milk (full fat)
  • 1/12 tsp Salt
  • 2 cloves Garlic, roasted
  • 1 tbsp Lemon Zest
  • 1 Eggplant, sliced into rounds about ¼-inch thick
  • 2 tbsp Za’atar Spice Mixture
  • 1 Cucumber, sliced
  • 4 Radishes, sliced
  • 1/3 cup Extra Virgin Olive Oil, divided
  • 2 tbsp Mint Leaves
  • 1/4 cup Sea Salt Flakes


  • Preheat oven to 400°F
  • Labnah: in a bowl add yogurt and salt, stir to combine. Place two layers of cheesecloth over a colander with at least an inch of overhang on sides and place a bowl under it.
  • Add yogurt and salt mixture to cheesecloth-lined colander and pull cheesecloth back over the top on all sides, covering the mixture. Place another bowl on top of this mixture and add a can or two to weigh the bowl down and gently drain the liquid. Cover with plastic and place in cooler for about 24 hours (at least 12 hours). 
  • When labneh is finished draining, discard the liquid in the bowl and remove the cheesecloth. Transfer to a bowl and add 1Tbsp. of lemon zest and 2 cloves of roasted garlic, whisk until thoroughly combined and whipped. Set aside in cooler, covered.
  • In a bowl, lightly drizzle 2 Tbsp. of olive oil on sliced eggplant and season with salt. Place eggplant slices in a single layer on a sheet tray with parchment and place in oven for 10 minutes, until golden brown. Remove from oven and set aside to cool.
  • Tartine: toast the Tribeca Oven European Loaf sliced bread to order (2 pieces per order) in a pan with 2-3 Tbsp. of olive oil, until both sides are golden brown and crisp.
  • Spread about 2 Tbsp. of Labnah on each piece of bread evenly, then top with roasted eggplant slices, sprinkle with 1-2 tsp. ofza’atar spices. Then place cucumbers and radishes, shingled neatly, on top. Finish with freshly torn mint, a sprinkle of sea salt flakes, and a drizzle of olive oil.

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