This dish has been optimized for 3 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
ingredient_quantity
recipe ingredient
4cups
Strained tomatoes
2cups
Kidney beans, boiled (you can use drained canned beans)
P = Steps performed by Parents; K = Steps performed by Kids
1 Min
Slice the pepper and crush the garlic. (P and K)
Prepare pita bread
1 Min
a. Pre-heat oven to approximately 200˚C. (P)
b. Coat pita in the olive oil. (P) and (K)
c. Grill in the oven for approximately 15 minutes or until golden brown. (P)
Step3
1 Min
a. Meanwhile, brown the garlic in oil for approximately 5 minutes. (P)
b. Add pepper, cumin, coriander to the pan. (K)
c. Add the beans and the tomatoes. (K)
d. Simmer for approximately 5-10 minutes. (P)
Step4
1 Min
Squeeze the lemon on top of the labneh. (P)
Step5
1 Min
Serve with the baked pita chips and the Labneh sauce. (K)
P = Steps performed by Parents; K = Steps performed by Kids
of
5
Slice the pepper and crush the garlic. (P and K)
Prepare pita bread
of
5
a. Pre-heat oven to approximately 200˚C. (P)
b. Coat pita in the olive oil. (P) and (K)
c. Grill in the oven for approximately 15 minutes or until golden brown. (P)
Step3
of
5
a. Meanwhile, brown the garlic in oil for approximately 5 minutes. (P)
b. Add pepper, cumin, coriander to the pan. (K)
c. Add the beans and the tomatoes. (K)
d. Simmer for approximately 5-10 minutes. (P)
Step4
of
5
Squeeze the lemon on top of the labneh. (P)
Step5
of
5
Serve with the baked pita chips and the Labneh sauce. (K)