Well….It’s time I made your meze dreams come true. Being Cypriot, meze is a style of eating I grew up with. Our family table was filled with an array of delicious nibbles, eggs, cheese, pita, olives, veggies and most importantly the dip!

I have partnered with @LiberteCanada to create a brunch meze board of your dreams. Labneh is a popular creamy Middle Eastern Yogurt Dip and an absolutely delicious canvas for your favourite toppings. I have used Liberte Classique Yogurt aka Middle Eastern Creamy Dipper, that has a very fresh, clean flavour and a hint of sweetness. It’s simply delectable and  with just a touch of sea salt,  I have transformed it to a thick spreadable and versatile dip. 

My family brunch board features all our favourites I grew up with. I have shared this simple and delicious Middle Eastern Dip recipe with all of you so you can create and enjoy your own Brunch Meze with Liberte Canada #TheTasteLiberte #LibertePlainCollection #sponsored

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5 from 1 vote

Labneh Middle Eastern Meze Grazing Board

Total Time1 day d 1 hour hr

Course: Appetizer, Breakfast, Main Course, Snack

Cuisine: Cypriot

Materials

• 1/2 English cucumber cut in 1/4 inch rounds with skin on
• 1 bunch radishes
• 1 red pepper sliced
• Handful of green beens trimmed
• 1 bunch mini heirloom carrots scrubbed, skin on
• 2 rows cherry tomatoes on the vine
• 2 tbsp olive oil + extra for brushing
• 1/4 tsp salt
• 1/4 tsp fresh ground pepper
• 250 g halloumi cheese cut in 1/2 in slices
• boiled eggs to your liking cut in half lengthwise and season with salt and pepper
• 2 Greek pitas

Labneh

• 1 tsp sea salt flakes
• 650 g Liberte Classique Plain yogurt yogurt
• 1 tbsp za’atar
• 2 tbsp extra virgin olive oil

Cracked Olives

• ½ cup Greek or Sicilian green olives
• 1/2 cup Kalamata Olives
• 6 caper berries
• 4 tbsp. extra-virgin olive oil
• 2 tbsp. fresh lemon juice + 2 lemon slices quartered
• 1 tbsp. dry cracked toasted coriander seeds
• 2 large garlic cloves smashed
• ½ tsp sea salt

Instructions

• ​To make Labneh, in a small bowl, stir salt into Greek yogurt. Line a sieve with two layers of cheese cloth and place sieve over a big bowl. Spoon yogurt mixture into cheese cloth and gather cloth. Tie into a ball with kitchen string. Refrigerate for 24 hours until liquid has drained and thick. Gently squeeze occasionally to encourage the liquid to drain.
• To make olives, with a pestle, gentle crack olives and place in a medium bowl.
• Add remaining ingredients and toss well to coat olives.
• Cover and marinate in the refrigerator for 1-2 hours. Serve at room temperature.
• To make roasted cherry tomatoes. preheat oven to 400F. Line a small baking sheet with parchment paper. Add one row of cherry tomatoes on baking sheet,. Drizzle with oil and season with salt and pepper. Roast for 15-20 minutes or until tomatoes have softened.
• While oven is on, brush pita’s on each side with olive oil, Place on baking sheet and back for until golden. Remove from oven and cut into triangles.
• For halloumi, heat a non stick frying pan over high heat. Cook halloumi 1-2 minutes per side until golden.
• To assemble meze board, spread our labneh in a small shallow serving bowl. Drizzle with olive oil and za’atar and top with roasted tomatoes and place on tray.
• Add olives to a small bowl and place on tray.
• Arrange the remaining ingredients to fill tray.