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TLEFURGEY
Labneh
Savory yoghurt dip (labneh) with coriander, cumin, yellow carrot and hazelnuts.
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Ingredients
Directions
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Heat a frying pan without oil or butter and toast the hazelnuts over medium heat in 4 min. Golden brown. Change regularly.
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Allow to cool on a plate and chop finely.
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Heat the same frying pan without oil or butter and toast the sesame, cumin and coriander seeds for 2 minutes on low heat. Change regularly.
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Put the seeds, peppercorns and cinnamon in the mortar and crush coarsely. Mix with the hazelnuts and season with salt. This mixture is called dukkah.
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Beat the yellow root and oil to a dressing. Drain the moisture from the hanging cup. Divide the hanging over a flat dish.
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Drizzle with the yellow carrot oil and garnish with the dukkah.
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Nutrition
180Calories
Sodium0% DV1mg
Fat23% DV15g
Protein12% DV6g
Carbs2% DV5g
Fiber4% DV1g
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