Dairy products in the Arab region that are considered to be typically "country" (versus "city") have a distinctive sour tinge to them. Hence our grocery stores sell "Turkish lebna" which is unctous and not particularly sour, and "Lebna Jarashia" which is a bit drier and more pungent in its sourness.
This lebna log is simply a re-shaped version of the packaged lebna, dressed up in nuts and zaatar, then serves in a platter depicting the ultimate weekend breakfast side.
Ingredients:
1 pot sour Labneh
1 Tbsp zaatar
¼ cup walnut, chopped
¼ cup almonds, chopped
Tomato, cucumber, mint, bread to serve
Method:
Transfer the Labneh from its pot onto a large sheet of plastic cling film.
Shape the labneh into a log, wrap it up and refrigerate for a few hours.
Mix the chopped walnut, chopped almond, and zaatar together.
When chilled, unwrap the labneh, and roll it into the nut-zaatar mix to coat.
Serve with tomato, cucumber, mint, and bread.
صحة و عافية
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