Labneh with fried pit points and sweet vegetables

Name: labneh with fried pit points and sweet vegetables
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 pita bread; 2 el sunflower oil; 50 g unroasted hazelnuts; tl ground turmeric (koenjit); 2 el extra virgin olive oil; 500 g curd; 1 el za'atar spice mix; 300 g sweet bell pepper; 400 g candy cucumber; 500 g tomato mix

Lebanese dip of yogurt with hazelnuts and turmeric served with fried pita and sweet vegetables.

Ingredients

Directions

Cut the pita bread into dots. Heat the sunflower oil in a frying pan and fry the pita on medium heat in 4 min. Golden brown. Times regularly.
Heat a skillet without oil or butter and toast the hazelnuts for 3 minutes. Cool down on a plate and chop coarsely.
Mix the turmeric through the olive oil.
For the lab, put the heap in a shallow dish and sprinkle with the za'atar. Sprinkle with the turmeric oil and sprinkle with the hazelnuts.
Halve the peppers and cucumbers in the length. Put on a large scale together with the tomato mix and pit points. Serve with the labneh.