Organic Walnut & Chili Labaneh Dip

 

Labaneh is a real favourite in Palestine. It is traditionally a breakfast dish, but is eaten throughout the day as a snack or as part of an evening meal of mezze. As I explained in a previous post, It comes in a few different textures; creamy and smooth like a dip, thick and textured like a spread or hard and dry like a cheese. You can make all three varieties very easily at home and the only thing that differentiates them is the number of hours you strain the yogurt for (12 hours for the dip, 19 hours for the spread, 24 hours for the cheese).

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Brunch Foul

Foul is a breakfast dish, served in a large communal bowl for the whole family to dip into and scoop from using warm bread. My Mama always made it for brunch at the weekends, and in fact she still does when we are all home together. I usually make it as a light weekend lunch.

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Garlic Tomato & Hummus Pita

Big red plump tomatoes are a real sign of a glowing summer in full swing for me. They are full of flavour, colour and sweetness. This recipe is a variation of a very traditional Middle Eastern recipe that I have been enjoying for breakfast since I was a child. I have taken the ‘communal’ element of the dish and made it a dish for one that can be eaten with one hand; sometimes that is just the situation we are in for breakfast.

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