PINAR RECIPES

Starters

Crispy Amulet Borek with Pinar Labneh

  • RECIPE VIDEO

INGREDIENTS

200 g
Pinar Labneh
230 g
granulated pistachios
240 ml
milk
2
tablespoons of vegetable oil
2
tablespoons of butter
2
tablespoons top-full of flour
2
tablespoons top-full of powdered sugar
1
teaspoon of vanilla powder
1/2
package of phyllo pastry or 3 pcs
phyllo dough for making

PREPARATION

  1. In a large pan, melt 2 tablespoons of butter and 2 tablespoons of flour, then fry 1-2 minutes; add 240 ml of milk, 1 teaspoon of vanilla powder and 2 tablespoons of powdered sugar. Cook until it becomes pudding texture.
  2. Take off the mixture from the stove, add 200 g Pinar Labneh and 230 g of granulated pistachios.
  3. Cut phyllo pastry 3 cm width and brush the phyllo slices slightly with olive oil.
  4. Spread the Labneh filling (mixture) using a dessertspoon, then wrap it in triangle amulet shape.
  5. Preheat the oven to 180C
  6. Brush the amulet bores with butter
  7. Bake in preheated oven at 180C for 20-25 minutes.
  8. Sprinkle some powdered sugar, pistachio and serve

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