Ingredients
Crunchy Feta
- 4 large tortilla wraps
- 2 tbsp butter
- tbsp. olive oil
- 1 small white onion
- 3 cloves of garlic
- 8 cups of fresh spinach
- a handful of fresh herbs like mint dill and basil
- 1/2 cup Baladna feta crumbled
- 1 cup fresh green olives
- 1 tsp sea salt
- 1/2 tsp fresh cracked black pepper
- dash of red chili flakes
- 1/2 cup baladna Sour sauce
- 2 tbsp Baladna Labneh
- 1 large cucumber
- 2-3 cloves garlic
- 1-2 tbsp fresh lemon juice
How it's made!
- 1. To a medium-sized pan heat olive oil for 30 seconds on low- medium heat
- To the pan, add the white onion and cook on low-medium heat for 4-5 minutes. You simply want the onions to become golden so do not overcook or burn 3. To the pan, add the garlic and cook for 1 minute before adding the spinach. Let the spinach wilt down completely and cook down any excess liquid.
- Prepare Tzatziki Sauce for dipping:
- Mix the sour cream, Labneh, grated cucumber, fresh dill, garlic powder, and fresh lemon juice together in a small bowl. Stir well to combine ingredients
- Begin filling the wrap with the spinach mixture , the Tzatziki sauce and add the feta cheese then fold
- Preheat the pan with some butter and once melted cook the wrap for 2 minutes on each side on low heat. Watch this carefully as it can burn very quickly
- Enjoy!
More Fresh Recipes
Arabic Pasta with Yogurt Sauce
Cook the pastaBring a pot of salted water to a boil.Add pasta and cook until al dente.Drain and keep it warm.Prepare the yogurt sauceIn a bowl, mix:2 cups Baladna yoghurtCrushed garlicSalt & pepper(Optional) Add milk 1 tbsp at a time until the consistency is smooth and creamy.(Optional) For a richer taste, whisk in cooking cream.Important:Do NOT heat the yoghurt directly on the stove or it may curdle.The heat from the pasta will warm it naturally.Combine pasta & saucePlace hot pasta in a serving bowl.Pour the yoghurt mixture over it.Toss gently until well coated.Taste and adjust salt/garlic.Prepare topping (optional but highly recommended)Heat 2 tbsp olive oil or butter in a small pan.Add pine nuts and sauté until golden.Pour the hot butter + pine nuts over the pasta.Add chopped mint or parsley on top.Serving SuggestionsServe warm immediately.Add grilled chicken strips or sautéed vegetables for a fuller meal.Sprinkle paprika or sumac for extra flavour.
Chicken Majboos (Qatari Machboos)
Sauté the aromaticsHeat ghee/oil in a large pot.Add chopped onions and cook until golden.Add garlic and ginger; sauté for 1 minute.Add chicken & spicesAdd chicken pieces and brown them on all sides.Add: turmeric, cardamom, cinnamon stick, cloves, bay leaf, black lime, cumin, coriander, black pepper, BaharatStir for 2 minutes until fragrant.Add tomatoes & tomato pasteStir in chopped tomatoes.Add tomato paste.Cook until tomatoes soften and the oil separates.Build the brothAdd 4–5 cups hot water.Season with salt (add stock cube if using).Cover and simmer 25–30 minutes until chicken is cooked through.Remove chicken and set aside.Strain the broth (optional but recommended for a clean rice texture).Prepare the riceAdd the washed, soaked rice into the broth.Add saffron + warm milk mixture if using.Cover and cook on low heat 18–20 minutes, until rice is fluffy.Roast/grill the chicken (optional but traditional)Place cooked chicken under the oven broiler for 5–10 minutes for a golden color OR pan-sear until crispy.AssembleFluff the rice gently.Place chicken pieces on top.Garnish with fried onions, toasted nuts, and coriander.Tips for Perfect MajboosBlack lime (loomi) gives authentic Qatari flavor. Do not skip!Use long-grain basmati for fluffy, separate rice.The tomato paste + spices + onion base is the heart of the dish.Adding saffron soaked in Baladna Milk boosts aroma and colorGrilling the chicken enhances flavor and makes it restaurant-style.