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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A simple yet flavorful dish combining creamy yogurt and labneh with boiled eggs, topped with sun-dried tomatoes, seeds, and a hint of spice. The smooth yogurt mixture pairs beautifully with the texture of the eggs and the crunch of the seeds. Perfect for a quick and satisfying meal.
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Mix yogurt, labneh, and salt until the mixture is smooth.
Spread the yogurt mixture evenly on a plate.
Place boiled eggs on top of the yogurt mixture.
Garnish with sun-dried tomatoes in oil, pumpkin seeds, and sunflower seeds.
Sprinkle cayenne pepper for a spicy kick or use zaatar mix Tomillo for a milder flavor.
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For a milder flavor, substitute cayenne pepper with zaatar mix Tomillo.
Ensure the yogurt mixture is smooth for an even texture.
Can I use Greek yogurt instead of regular yogurt?
Yes, Greek yogurt can be used for a thicker and creamier texture.
What can I use instead of labneh?
You can substitute labneh with cream cheese or sour cream for a similar tangy flavor.
How do I boil eggs perfectly?
Place eggs in a pot, cover with water, bring to a boil, then simmer for 9–12 minutes depending on desired doneness.
Can I add other toppings?
Yes, feel free to add nuts, fresh herbs, or other seeds for extra flavor and texture.
Is this dish served hot or cold?
This dish is typically served cold or at room temperature.
