These Apple, Halloumi, and Labneh Flatbreads utilize a variety of Middle Eastern spices and ingredients!

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4 servings 00:10 00:05 00:15 Middle Eastern, European, American Dinner Easy
Instructions

To make the labneh:

  1. Place a fine mesh sieve over a large bowl and line it with cheesecloth. Place the Greek yogurt into the strainer, pull the cheesecloth over the top of the yogurt and place into the refrigerator.
  2. Allow the yogurt to strain in the refrigerator for 2 days.

To make the flatbread:

  1. Once the labneh is ready, lightly spray a non-stick skillet with olive oil spray and heat over medium high heat.
  2. Add slices of halloumi to the skillet and cook for 1 – 2 minutes per side until golden.
  3. Spread 1-2 tbsp labneh onto each naan, top with 1/4 of the arugula, 2 slices of the prepared halloumi, slices of apple, and 1/4 of the pomegranate arils.
  4. Sprinkle Aleppo pepper over top and serve immediately.

Notes: If you don’t have time to make labneh, regular Greek yogurt will do, it just won’t be as thick or luscious.

Nutritional Information
  • Calories: 342
  • Fat Content: 6.3 g
  • Cholesterol Content: 3.3 mg
  • Sodium Content: 451.9 mg
  • Carbohydrate Content: 60.6 g
  • Sugar Content: 15.7 g
5580 2 Stemilt Apple Halloumi and Labneh Flatbreads 15 1
Ingredients 1 cup Greek yogurt olive oil spray 1 (8-ounce) package halloumi, sliced into 1/4 – 1/2-inch thick rectangles 4 pieces of mini naan bread, or gluten free naan formed into small pieces, slightly warmed 1 cup arugula 1 Stemilt apple, sliced thin 1/4 cup pomegranate arils 1 tsp ground Aleppo pepper