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Fatayer bi Labneh

Ingredients

Preparation

  1. Make as the preceding recipe, fatayer bi sabanikh, but replace the spinach filling with yogurt that has been drained in a cloth until it is a soft creamy cheese (see page 112), mixed with salt, pepper, and a little grated onion.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsMiddle EasternCookbooks
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