Naan bread with labneh
This labneh is a true explosion of flavor. The Verstegen World Spice Blend Garam Masala spices are balanced by the sweetness of the pomegranate and the freshness of the mint.
Preparation
Preheat the oven to 180°C (350°F). Let the Greek yogurt drain for 20 minutes in a damp tea towel to remove any remaining moisture.
Mix the Greek yogurt with the Verstegen World Spice Blend Garam Masala. Pluck the mint leaves and thinly slice them. Sprinkle the pomegranate, mint, and olive oil over the Greek yogurt.
Place the naan bread on an oven rack and bake it according to the instructions on the package.
Serve the naan bread with the labneh.
Variatietip
Voor een glutenvrije variatie vervang je het naanbrood door papadums. Deze worden direct met de labneh geserveerd.
Ingredients
- 250 g Griekse yoghurt, 10% vet
- 1 el Verstegen World Spice Blend Garam Masala
- 5 g verse munt
- 30 g granaatappel
- 1 el olijfolie
- 240 g knoflook/koriander naanbrood
Supplies
- Tea towel
