You’ve never had a breakfast parfait quite like this. At Reem’s in Oakland, California, an oat, date, and pumpkin seed granola is seasoned with za’atar, an earthy blend of dried herbs and sesame seeds. It’s toasted with pomegranate molasses, then layered in glasses with tangy, thick labneh; a drizzle of honey; and pomegranate arils. Slideshow: More Parfait Recipes
Hello, we sell and eat a lot of zaatar, especially with labneh and yougerts but haven't thought of sweet toppings on the labneh and turning it into a layered dessert like this and makes all the sense with granola.. we continue to be surprised with new culinary incarnations for zaatar! we like to point out at risk of self promotion that all the ingredients are common every day foods and found in best qualities, except the zaatar. because there are no standards on what constitutes a zaatar mix, and most qualities on the market are terrible mixes of who knows what substitues to the hyssop (wild thyme herb) flavor, wheat, ground straw (we're not kidding), citric acid in place of sumac, etc.. if the moderator allows us for the benefit of finding real zaatar, we invite you to read more about the heritage and different qualities of zaatar on our website. Elaine, Founder www.eatzaatar.com
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