Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup olive oil
- 1/2 cup warm water
- 1/2 cup labneh
- 2 tablespoons za'atar
Special Equipment Needed:
- Markook baking stone or baking sheet
- Rolling pin
Step-by-Step Instructions:
1. Preheat oven to 450°F.
2. In a large bowl, mix together the flour, baking powder, and salt.
3. Add the olive oil and mix until it forms a crumbly texture.
4. Gradually add the warm water, stirring until a dough forms.
5. Knead the dough for 5 minutes, then cover and let rest for 10 minutes.
6. Divide the dough into 8 equal pieces and roll each piece into a circle about 8 inches in diameter.
7. Place the circles on the markook baking stone or baking sheet.
8. Spread the labneh over the circles and sprinkle with za'atar.
9. Bake for 10-15 minutes, or until the edges are golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 10-15 minutes
Temperature: 450°F
Serving Size: 8 servings
Nutritional Information:
Calories: 200
Fat: 10g
Carbohydrates: 20g
Protein: 5g
Substitutions for Ingredients
- Olive oil can be substituted with vegetable oil or melted butter.
- Labneh can be substituted with Greek yogurt.
- Za'atar can be substituted with oregano or thyme.
Variations:
- Add other herbs and spices to the labneh, such as cumin, coriander, or sumac.
- Add chopped vegetables, such as tomatoes, onions, or peppers, to the labneh.
- Add feta cheese to the labneh.
Tips and Tricks:
- Use a light touch when rolling out the dough to ensure it is thin and crispy.
- Make sure the labneh is spread evenly over the dough to ensure even baking.
Storage Instructions:
Markook with labneh can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Markook with labneh can be reheated in the oven or toaster oven at 350°F for 5-10 minutes.
Presentation Ideas:
Markook with labneh can be served as an appetizer or snack. It can also be served as a side dish with a salad or soup.
Garnishes:
Markook with labneh can be garnished with fresh herbs, such as parsley or mint.
Pairings:
Markook with labneh pairs well with a variety of dishes, such as hummus, baba ghanoush, and tabbouleh.
Suggested Side Dishes:
Markook with labneh can be served with a variety of side dishes, such as couscous, roasted vegetables, or a green salad.
Troubleshooting Advice:
- If the dough is too dry, add a little more warm water.
- If the dough is too wet, add a little more flour.
Food Safety Advice:
It is important to keep all ingredients and surfaces clean when preparing markook with labneh.
Food History:
Markook is a traditional Middle Eastern flatbread that is usually served with labneh. It is believed to have originated in the Levant region.
Flavor Profiles:
Markook with labneh has a savory and slightly tangy flavor. The za'atar adds a subtle earthy flavor.
Serving Suggestions:
Markook with labneh can be served with a variety of dips and spreads, such as hummus, baba ghanoush, or tzatziki.
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Region: Lebanese