Labneh Luncheon by @feelgoodfoodie

N/A
Medium

1 serving

🥣

910 g

Labneh

🌶

Roasted Red Pepper

🥒

600 g

Cucumber

🥜

90 g

Pistachio

Muffin Batter

Preparation Steps

  1. Step 1/16

    Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

    🍪baking sheet

  2. Step 2/16

    Halve the 2 red bell peppers and remove the seeds. Place the peppers cut-side down on the baking sheet.

    red bell pepper
    🔪chef's knife
    🪵cutting board
    🍪baking sheet

  3. Step 3/16

    Roast the peppers for 25 minutes until their skins are blistered. Transfer them to a bowl and cover for 10 minutes.

    red bell pepper
    🍪baking sheet
    🥣mixing bowl

  4. Step 4/16

    Peel the roasted peppers and roughly chop them. Dice the yellow onion and mince the 3 garlic cloves.

    red bell pepper
    yellow onion
    garlic
    🔪chef's knife
    🪵cutting board

  5. Step 5/16

    Heat 1 tablespoon olive oil in a soup pot over medium heat. Cook the onion and garlic for 5 minutes until softened.

    olive oil
    yellow onion
    garlic
    🥄wooden spoon
    🥄measuring spoons

  6. Step 6/16

    Add the roasted red bell pepper, vegetable broth, smoked paprika, 1 teaspoon salt, and black pepper. Simmer the soup for 15 minutes.

    red bell pepper
    vegetable broth
    smoked paprika
    salt
    black pepper
    🥄wooden spoon
    🥄measuring cups
    🥄measuring spoons

  7. Step 7/16

    Blend the soup until completely smooth. Blend in 1 cup of plain labneh until the soup is creamy.

    plain labneh
    🥣ladle

  8. Step 8/16

    Finely chop 1 English cucumber, the tomatoes, romaine lettuce, and fresh parsley. Combine the chopped vegetables in a large bowl.

    English cucumber
    tomato
    romaine lettuce
    fresh parsley
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  9. Step 9/16

    Whisk 1 cup plain labneh with lemon juice, 1 tablespoon olive oil, and 1/2 teaspoon salt. Toss the salad with the labneh dressing.

    plain labneh
    lemon juice
    olive oil
    salt
    English cucumber
    tomato
    romaine lettuce
    fresh parsley
    🥣mixing bowl
    🍥whisk
    🥄measuring cups
    🥄measuring spoons

  10. Step 10/16

    Thinly slice the remaining English cucumber. Spread 1 cup plain labneh evenly over 8 slices of white sandwich bread.

    English cucumber
    plain labneh
    white sandwich bread
    🔪chef's knife
    🪵cutting board
    🥄rubber spatula

  11. Step 11/16

    Layer cucumber slices over the labneh and sprinkle with za'atar. Top with the remaining bread slices and trim the crusts.

    English cucumber
    za'atar
    white sandwich bread
    🔪chef's knife
    🪵cutting board

  12. Step 12/16

    Reduce the oven temperature to 350°F (175°C). Line a 12-cup muffin pan with paper muffin liners.

    🧁muffin pan
    🧁paper muffin liners

  13. Step 13/16

    Whisk the all-purpose flour, granulated sugar, baking powder, baking soda, and remaining 1/2 teaspoon salt in a bowl. Stir in the chopped pistachio.

    all-purpose flour
    granulated sugar
    baking powder
    baking soda
    salt
    pistachio
    🥣mixing bowl
    🍥whisk
    🥄measuring cups
    🥄measuring spoons

  14. Step 14/16

    Whisk the melted unsalted butter, eggs, and remaining 1 cup plain labneh in another bowl. Fold the wet mixture into the flour mixture just until combined.

    unsalted butter
    egg
    plain labneh
    all-purpose flour
    🥣mixing bowl
    🍥whisk
    🥄rubber spatula

  15. Step 15/16

    Divide the batter among the 12 prepared muffin cups. Bake for 18 minutes until a tester comes out clean.

    🧁muffin pan
    🥄rubber spatula

  16. Step 16/16

    Arrange the remaining plain labneh in a serving bowl and drizzle with the remaining olive oil. Sprinkle with za'atar and serve with the soup, salad, sandwiches, and muffins.

    plain labneh
    olive oil
    za'atar
    🪵serving board
    🥣serving bowls
    🥄rubber spatula
    🥄measuring spoons

Composition

Ingredients

Types

Nuts

Ingredients

Labneh, Roasted red pepper, Cucumber, Pistachio, Muffin batter

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

690 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 78g, Fat: 31g, Fiber: 8g, Sugars: 25g

Nutritional Information

Minerals

Calcium: 310mg, Iron: 4mg, Potassium: 720mg, Sodium: 1050mg

Vitamins

Vitamin A: 310µg, Vitamin C: 62mg, Vitamin K: 76µg, Folate: 115µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, measuring cups, measuring spoons, wooden spoon, whisk, rubber spatula, ladle, baking sheet, muffin pan, paper muffin liners, serving board, serving bowls

Appliances

oven, stovetop, blender

Type

Type

Type Of Dish

Lunch, Soup, Salad, Sandwich, Muffin, Appetizer, Shared Meal

Occasions

Lunch, Brunch, Entertaining, Family Gathering, Spring, Picnic

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

Mediterranean, Middle Eastern, Levantine

Geographic

to inform

Various

Aspect

Texture

Creamy, Velvety, Crunchy, Tender, Fresh, Soft

Flavors

Tangy, Savory, Smoky, Herbaceous, Nutty, Sweet, Citrusy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep dairy-based foods out of direct sunlight,Discard perishable leftovers after 2 hours), fridge : 3 days (Store soup, salad dressing, and labneh in airtight containers,Store sandwiches separately and eat within 1 day,Store muffins in an airtight container), freezer : 90 days (Freeze cooled roasted red pepper soup without fresh garnish,Freeze muffins individually in airtight packaging,Do not freeze dressed salad or assembled cucumber sandwiches)