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Labneh mit geschmorten Tomaten, Szechuanpfeffer und Koriander auf einem Teller serviert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 Servings
Calories 385
Author Rafik Halabi

Ingredients

Zubereitung

  • Prepare the labneh according to the recipe.
  • Peel and slice the garlic.
  • Heat the olive oil in a frying pan over medium heat.
  • Add the garlic, cherry tomatoes and half of the Szechuan pepper with a pinch of salt and cook for about 15 minutes in the oil at a rather low temperature.
  • Coarsely chop the coriander.
  • Add half of the coriander to the pan and fold in.
  • Spread the labneh on a plate. 
  • Spread the tomatoes with the oil and garnish with the remaining coriander.
  • Season with salt and the remaining (or more) Szechuan pepper and serve with flatbread.

Notes

Recipe contains affiliate links.

Nährwerte

Calories: 385kcal | Carbohydrates: 8g | Protein: 11g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 49mg | Potassium: 370mg | Fiber: 1g | Sugar: 6g | Vitamin A: 771IU | Vitamin C: 22mg | Calcium: 129mg | Iron: 1mg