Search results
Results from the WOW.Com Content Network
In medium bowl, combine yogurt, onion, and cilantro, then toss with cooled eggplant. Divide among lavash and top with cucumbers and anchovies. Sprinkle with Aleppo pepper and additional cilantro ...
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced.
To make methi thepla, you start by rinsing and chopping the methi leaves, and then adding them to a bowl with spices and millet flour. Stir the mixture well to release the leaves’ moisture and then add water and knead until the dough becomes soft and smooth. Divide the dough into even balls and let them sit for a few hours.
Substitute prosciutto, apple, burrata and almonds with whatever you have on hand; just be sure to finish the flatbread with a drizzle of honey before serving. Get the recipe 70.
Creamy yogurt, so thick it can be spread on flat bread to make a sandwich. Makdous/Maqdous (مكدوس) Stuffed pickled eggplant, said to increase appetite. Manakish (مناقيش) Flatbread dough usually topped with olive oil and za’atar spice blend. Other varieties may include cheese or ground meat and in this case it is called sfiha.
To make it healthier, consider ditching the provided dressing for olive oil and a dash of basaltic vinegar. ... Swiss cheese, lettuce, tomato, and cream cheese rolled in a flatbread and cut into ...
Feel free to adjust the spices to add more or less heat, swap out the slaw for lettuce, the blue cheese sauce with ranch dressing, use cauliflower or tofu instead of meat, or try Greek yogurt in ...
To make the dried yogurt qurut a traditional or modern method can be used. For the modern method, sour yogurt is blended until smooth, then boiled and strained. It is left to ferment in a warm oven for several days, then the moisture is strained and blended with salt to make the kashk.