This Antalya-style breakfast spreads warm bazlama with labneh and zahter for an aromatic shared plate.
10 min prep 10 min cook
Keeps the screen on · step-by-step guide · built-in timer
Before starting, separate the main ingredients and organize the counter so you do not have to search during the hot steps.
Warm the flatbread in a dry pan over medium heat for 3 minutes.
Spread the labneh over the flatbread without letting it spill over the edges.
Drizzle zahter and olive oil on top and serve warm.
Serve while the surface is glossy and hot; if it cools, the steam softens the crisp texture.
💡 Tip: Heating the flatbread at the last moment leaves the labneh slightly melting on top.
🍽️ Serving suggestion: Serve the flatbread warm, drizzle olive oil on top, and add tomatoes alongside.
~248
kcal calories
8
g protein
24
g carbs
12
g fat
2.7g
Sugar
2.2g
Fiber
284.3mg
Sodium
3.7g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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