Читать книгу Feasts From the Middle East - Tony Kitous - Страница 17

Here’s a really great wrap that’s quick to make and delicious. It’s great for breakfast or brunch and has the added bonus that you can wrap it up and take it anywhere. Creamy labneh is spread over a flatbread, then topped with caramelised bananas. If you’re going to take it with you, I’d skip that stage and just top it with some fresh fruit – my favourites are figs and strawberries or, of course, fresh banana. But the one ingredient I always make sure to add to the honey is plenty of orange blossom water or rose water, then I sprinkle the wrap with toasted sesame seeds at the end.

LABNEH & CARAMELISED BANANA WRAP

SERVES 6

50g butter

3 tbsp caster sugar

4 large bananas, sliced

6 flatbreads

200g labneh

6 tbsp runny honey, plus extra to drizzle

1–2 tbsp orange blossom water or rose water

plenty of toasted sesame seeds, to sprinkle

Heat a large frying pan over a medium heat and put the butter in the pan to melt. As soon as it has completely melted and stopped foaming, sprinkle over the caster sugar. Carefully lay the pieces of sliced banana over the base of the pan and cook until golden on each side, turning them after 1–2 minutes.

Lay the flatbreads on a board. Spread each one with an equal amount of labneh, leaving about 1cm border from the edge. Top with the caramelised slices of banana. Keep a few to one side (two or three per wrap is plenty) to garnish at the end.

Mix the honey with orange blossom water, then drizzle over each flatbread. Sprinkle over the sesame seeds, roll up and pop a couple of slices of banana on top of each to serve. I like it with an extra drizzle of honey and more sesame seeds over the top.