These haloomi arayees are as simple and delicious as could be. Switching from Lebanese flatbread to Egyptian bran flatbread really has made all the difference for me.
The filling is simply haloomi and chopped parsley, with a generous sprinkle of nigella seeds and another generous drizzle of olive oil. They can be made in the oven or air fryer, but I get the best results by pressing them in a sandwich panini machine.
Ingredients:
400g haloomi cheese
1 cup chopped parsley
¼ cup olive oil
2 Tbsp nigella seeds
Egyptian bran flat bread
Method:
Crumble the haloomi using a food processor, then in a bowl combine it with the parsley, olive oil, and nigella, stirring well to disperse.
Open up a flatbread and cover one side with a medium layer of the cheese mix. Cover with the other side of the bread, and brush with more olive oil. Bake or press in a sandwich machine until the bread is golden and crispy.
صحة و عافية
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