Za’atar and Labneh Buns

introduction

I have written about my love for Za’atar before – how much I love Lebanese Manoush (flabread disks that get smothered in a generous layer of Za’atar mixed with olive oil before baking) and how much I love starting a lazy Saturday or Sunday with a fried egg atop some Labneh and the whole thing drizzled with Za’atar Oil. And over the past few weeks an idea for some sort of pastry or bun flavoured with Za’atar found its way into my notebook.

Initially there was no more than a single line in my notebook with a question mark next to it (the way many of my recipe ideas start). Slowly I started considering different options – a savoury turnover with feta and za’atar? Maybe too salty. A danish pastry not unlike custard pretzels but with a feta cream in the centre and labneh? Too fussy. And what about pairing za’atar and labneh? Two ingredients I already adore so much, both on their own and when paired together? And a savoury bun that is nonetheless as soft and fluffy like Swedish Cardamom Buns? With sticky layers you could unfurl one by one and dunk into the creamy yolk of a soft-boiled egg should you so wish? And eventually it was this last idea that found its way into my oven in the form of these Za’atar and Labneh Buns.

Since I think of these buns as very much a breakfast item I guess it made sense that we first ended up having them for dinner (we had them on the side of some Shakshuka, one of my favourite brunch dishes (and that is equally tasty eaten in the evening). But you could really eat them anytime of the day, be it on their own alongside your morning cup of joe, as part of a lazy weekend brunch with some eggs or smoked salmon, or even as a sandwich bun and as the perfect vehicle for your favourite toppings. I bet you could even slice them in half and toast them and use them as burger buns should you so wish.

Makes 6 buns

Ingredients

250g all purpose flour
1 ½ tsp dried active yeast
2 tsp sugar
½ tsp salt
1 egg
125ml warm milk
35g melted butter

150g Labneh
If using unsalted labneh, a pinch of salt
2 tsp cornflour

6 tbsp Za’atar
6 tbsp olive oil

Eggwash: 1 egg whisked with a pinch of salt

To finish: olive oil

Za’atar and Labneh Buns

introduction