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ما شاء الله، لا قوة إلا بالله.
أحب الزعتر، لكن أتحسس من السمسم، فبدل ما أنقي بذور السمسم منها، أستخدمت مكونات الزعتر (تختلف الخلطة من منطقة لمنطقة و شخصيًا عادة ما أضيف الكزبرة و الملح، لكن هذه المرة أضفتها و كانت لذيذة)، لكن الخلطة هذه بدون سمسم: زعتر مجفف، زعتر بري مجفف، سماق، كمون، ملح، كزبرة!
أستخدموا أي خبز، أستخدمت خبز شوفان هنا و لبنة. ^^
سخنتها دقيقة أو إثنين تقريبًا على ١٧٥° مئوي في القلاية الكهرباية لتذيب اللبنة و للقرمشة. ^^
Ingredients pictured (aside from the oat flat bread I put labnah on): ground coriander, summak, dried thyme leaves, dried oregano leaves, cumin powder (unlabelled), and salt.
When you love za'tar, but you have a sesame allergy, so you gotta make your own. Add or subtract ingredients as you prefer (I don't usually use coriander or salt, but I did this time and it tasted good! I just don't like coriander very much), za'tar mixes vary regionally.
(You could also mix it together as a proper za'tar mix, and recycle an old glass for it, so you have it ready to add to whatever you like!)
I heated this for about a minute or two in the air fryer to warm up the labnah and to give it a little crunch. About 175° Celsius. It does make the bread rise/bubble a little, but I break bread to eat anyway!
Olive oil is often sprinkled on too!
Edit: I cut off my coriander in that picture, pffft.
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Contact us for Bulgarian Labneh: Creamy, rich, & full of flavor. Made from strained yogurt for an authentic taste. Versatile and nutritious.
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Contact us for Bulgarian Labneh: Creamy, rich, & full of flavor. Made from strained yogurt for an authentic taste. Versatile and nutritious.
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