Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Labneh
Tomatoes
Pita chips
To bake
How it's done
Labneh
Add the salt to the yoghurt, pour the yoghurt into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 8 hrs. or overnight.
Tomatoes
Mix the tomatoes with the remaining ingredients up to and including the pepper, spread on a baking tray lined with baking paper.
To roast
Roast for approx. 1 hr. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly.
Pita chips
Tear the pita breads into approx. 4 cm pieces, mix with the oil, chilli flakes and fleur de sel. Place the pieces of pita on a baking tray lined with baking paper.
To bake
Bake for approx. 15 mins. in the upper half of an oven preheated to 180 °C until crispy, then remove. Stir the labneh until smooth, serve with the tomatoes and pita chips. Drizzle with oil.
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