Use store cupboard ingredients for international tastes

Shakshuka

400g tomato sauce with aubergine (Lidl Combino)

1/2 tsp ground cumin

4 large free-range eggs

1 tsp salt

1/2 tsp freshly ground pepper,

For the finish

Mixed seasonings with chili

1 tbsp chopped fresh coriander or parsley

For the Labneh

250g sheep’s yogurt

1/2 tsp salt

For the garnish

1 tsp lemon zest

Za’atar

Fresh thyme

Olive oil

In a medium pan (15 cm) add the sauce along with the cumin. Heat it slightly and lower the heat.

Break the eggs one by one into small bowls. Form ‘nests’ inside the sauce and carefully place the eggs inside without breaking. Season with salt and pepper.

Cover with a lid and cook over low heat until the eggs are cooked (about 3 minutes).

Remove from heat and serve in the pan. Alternatively place them in a deep dish.

Finally, season with chili and garnish with fresh coriander or parsley

Serve with pitta and labneh.

Or the Labneh

Mix the salt with the yogurt. Place a sieve inside a high bowl or container, and put a piece of tulle on top. Pour in the yogurt and cover it with the tulle.

Let it drain in the refrigerator for 8-24 hours.

After draining, tighten the tulle to remove unnecessary liquids. Place the yogurt in a bowl.

Form balls with two tablespoons and place them on a plate. Garnish with lemon, spices, thyme and drops of olive oil. You can also serve as is in a bowl along with the toppings.

guest recipes2

Milk Burfi

50ml milk

25g salted butter

60g white sugar

200g milk powder

2 tsp rosewater

1 tsp lemon juice

For the decoration

100g melted white chocolate

Pomegranate or dried rose petals

Pistachio

Line a 15 centimeter baking pan with oil paper.

Boil the milk, butter and sugar in a non-stick pan.

Once the sugar is melted add the powdered milk and the lemon juice.

With a spatula (silicone), stir for 6-8 minutes over low heat until you have a paste.

Finally add the rosewater.

Place in the baking pan and put the mixture in the refrigerator for at least an hour. Alternatively make into small balls.

Cut the mixture into small pieces or serve the balls.

Garnish with white chocolate, pomegranate or dried rose petals and pistachio.

guest recipes logoRecipes provided by the Lidl food academy. Stasikratous 34, Nicosia 1010. [email protected]