This Antalya toast pairs labneh with bitter orange jam for a sweet-savory Mediterranean breakfast.
8 min prep 6 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Toast the bread slices in a pan with butter.
Spread a thin layer of labneh over the bread.
Divide the bitter orange jam over the labneh, using just enough not to soak the bread.
Cut the toasts in half and serve immediately.
Cut the toast in half and serve at once so the labneh does not soften the bread.
Transfer the toasts to a serving plate and serve warm before the labneh loosens.
Rest for 3 minutes when finished so the inner heat balances, then serve.
💡 Tip: Spread the jam thinly so it carries aroma without overpowering the labneh.
🍽️ Serving suggestion: Serve neatly with roasted peppers, cucumber pickles, and warm pastry slices on the side.
~236
kcal calories
7
g protein
24
g carbs
12
g fat
3g
Sugar
0g
Fiber
99.7mg
Sodium
7.1g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
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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