Things on Labneh, Part 3: Warm, Jammy Dates Over Labneh

A barely-a-recipe appetizer built for bread dragging.

Because ending on something sweet felt like the right thing to do. This jammy number marks the third and final instalment of our “Put It on Labneh” series—a three-part love letter to the Mediterranean’s most versatile blank canvas.

There is a specific kind of culinary magic that happens when you stop worrying about “dinner” and start focusing on the sensory chaos of a great plate. This is a warm, savoury-sweet comfort bowl that makes a host look far more prepared than they actually are. It’s barely a recipe—more of an artful assembly. Guests will linger. Bread will be dragged unapologetically through the date-infused oil. The bowl will be scraped clean.

Yield: 4 servings as an appetizer

Total time: 10 minutes

Ingredients

• 1 to 1 ½ cups labneh (or extra-thick Greek yogurt)
• 16–20 Medjool dates, pitted and halved (or quartered if particularly large)
• ¼ cup extra-virgin olive oil, plus more as needed
• ½ tablespoon Eleven Spice (see Tip)
• Flaky sea salt, for finishing
• Warm pita or crusty sourdough, for serving
  

Optional Garnishes

• A drizzle of honey (for extra sweetness)

• Toasted pine nuts (for a buttery crunch)

Preparation

1. Prepare the Base
   Spread the labneh onto a shallow serving platter. Using the back of a spoon, create deep swirls and wells in the yogurt; these little "valleys" are essential for catching the warm oil and juices later.
2. Sauté the Dates
   In a heavy skillet over medium-low heat, add enough olive oil to generously coat the bottom. Add the dates.
3. Monitor the Heat
   Cook the dates for 2 to 3 minutes, tossing them frequently. You want them warmed through and slightly slumped, but be vigilant—the natural sugars in the fruit can turn from "golden" to "burnt" in a matter of seconds. If they start to smell like scorched sugar, pull them off the heat immediately.
4. Assemble and Serve
   Immediately spoon the hot dates and the fragrant olive oil directly over the labneh. The oil will pool beautifully in the swirls you created. Sprinkle generously with the Eleven Spice and flaky salt. 
   

Options:
Add the pine nuts or a whisper of honey if you’re feeling indulgent, and serve while the dates are still glowing.
Labneh: If you can’t find labneh, you can make your own by straining full-fat Greek yogurt through cheesecloth for a few hours (or even overnight in the fridge), or simply use the thickest Greek yogurt you can find. Just ensure it is unsweetened.