Notes on ingredients
Greek yogurt / Labneh: This dish will be delicious regardless of whether you use Greek yogurt or labneh, but it’s worth understanding the difference.
Labneh takes yogurt one step further than Greek yogurt by filtering out even more whey, resulting in a super thick, creamy consistency. It will give you a more decadent texture, while the Greek yogurt will be a little lighter.
Don’t use regular yogurt here, because it will Not be often enough!
PS If you’re up for a project, my homemade Greek yogurt recipe is so creamy! You can strain it for another 6 – 8 hours in the refrigerator to prepare the labneh as well.
Turkish chili pepper (Chilli Flakes): “Pul biber” refers to the Turkish term for chili flakes. Opt for Aleppo pepper OR Maras chilli flakes for the more traditional version. Both are relatively similar in terms of heat, although the latter is a little fruitier.
If you can’t find them you can replace them with 1 teaspoon of sweet paprika and ¼ teaspoon of chilli flakes.
Egg: A fresh egg is more likely to stick to itself during the poaching process, so I recommend purchasing fresh eggs if you can!
TIP: For a richer flavor, use butter instead of oil. As the butter cooks with the nuts, it will begin to toast, giving you a “brown butter”-like flavor.
For the complete list of ingredients and their quantities, please refer to recipe card.
