Labneh with zalouk
Lanmeh with zaalouk with a crispy Lebanese flatbread.
Labneh with zaalouk and a crispy Lebanese flatbread is a colorful and flavorful dish that combines creamy, fresh yogurt with a spicy eggplant and tomato salad. Garnished with fresh herbs, pomegranate, pistachios, and crispy flatbread, it's the perfect dish for drinks, lunch, or as a luxurious snack.
Preparation
Flatbread
Mix the spice oil with the sunflower oil.
Brush the flatbread with this and bake for 12 minutes at 160⁰C in the oven. Let cool.
Labneh
Drain the yogurt overnight in a damp tea towel.
Mix the resulting strained yogurt with tahini, sumac and lemon juice.
Season with salt if desired.
Zaalouk
Finely chop the red onion and crush the garlic. Cut the grilled aubergine slices and tomato into a coarse brunoise. Sauté the onion and garlic in olive oil and add the tomatoes and chermoula spices.
Reduce the mixture to the desired thickness. Add a little water if necessary. Season with salt if desired.
Add the grilled aubergine brunoise and green chickpeas and cool.
Assembly
Divide the labneh among cocktail glasses. Distribute the zaalouk evenly over this.
Garnish with coriander, mint, pomegranate, pistachio and lemon zest.
Sprinkle with Za'atar and garnish with pieces of flatbread.
Variatietip
Varieer met dit gerecht door het te serveren als lunch gerecht, voorgerecht of als borrelbite.
Ingredients
- Flatbread
- 4 st Libanese flatbreads
- 10 g Verstegen Spice Oil Curry Ginger – pure
- 10 g zonnebloemolie
- Labneh
- 250 g Griekse yoghurt
- 50 g tahin pasta
- 1/2 st citroen sap
- 2 g Verstegen Sumac gemalen - pure
- Zaalouk
- 1 rode ui
- 2 teentjes knoflook
- 4 tomaten
- 5 plakken Bonduelle gegrilde aubergines - vriesvers
- 150 g Bonduelle groene kikkererwten - vriesvers
- 5 g Verstegen Chermoula kruiden fijn zonder zout - pure
- Garnering
- Verstegen Za’atar met zout
- Koriander
- Munt
- Granaatappelpitjes
- Pistache nootjes
- Citroen
