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
Warm the bazlama in a pan.
Spread the labneh over the top.
Serve with the zahter and oil.
Üstüne zahter ve zeytinyağı gezdirip ılık servis edin.
Yüzeyi parlakken sıcak servis edin, soğursa buharı gevrek dokuyu yumuşatır.
💡 Tip: Warming the bazlama at the last minute lets the labneh soften slightly and spread more evenly with the zahter.
🍽️ Serving suggestion: Serve warm with cucumbers, olives, and extra olive oil for dipping.
~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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