Rosemary Infused Labneh & Spiced Pumpkin Flatbreads
Aromatic, tangy labneh met with warm spiced pumpkin flatbreads.
Category
Brunch
Prep
20 minutes
Cook
25 minutes
Style
Middle Eastern
Technique
Baking
Diet Friendly
Vegetarian
Daily recipe · October 07, 2023
A little about this dish
In this refreshing mid-autumn brunch, we're remixing classic Middle Eastern ingredients in unexpected ways. The star has to be the fresh rosemary, lending its vibrant hint of mint and light bitterness to perfectly balance the rich flavors.
Ingredients (for 2)
- Rosemary, fresh — 3 sprigs — none
- Labneh — 1 cup — strained overnight
- Pumpkin — 1 cup — diced and roasted
- Whole grain flatbread — 2 pieces — none
- Pomegranate seeds — ¼ cup — none
- Pistachio — ¼ cup — coarsely chopped
- Cumin — 1 tsp — ground
- Olive oil — 2 tbsp — none
- Salt — to taste — none
- Black pepper — to taste — none
Preparation
-
Step 1 — 🔥🌡️🕜Preheat your oven to 375°F (190°C)
-
Step 2 — 🎃💧🛢️🔥Drizzle pumpkin cubes with olive oil, ground cumin, salt, and freshly ground black pepper. Bake till tender, around 20 minutes
-
Step 3 — 🍞🖌️🛢️🔥Lightly brush your flatbreads with olive oil and warm them in the oven for about 5 minutes
-
Step 4 — 🍞💦🧈🥄Spread each warm flatbread with generous heaps of labneh
-
Step 5 — 🎃🍞🌱🥜Top with the spiced, roasted pumpkin, sprinkle of pomegranate seeds, chopped pistachio, and fresh rosemary
-
Step 6 — 🍽️💨👏Serve immediately
A final fox tip
This recipe is truly customizable. For a vegan version, you can replace labneh with cashew cream. Add grilled halloumi or roasted chicken for the meat lovers. Children will love joining in with spreading the labneh or sprinkling the toppings.