Onion rings with labneh

Taste the delicious combination of our Mini Breaded Onion Rings and crunchy Giant Beer Battered Onion Rings, served with creamy labneh, delicate za'atar and a selection of delicacies such as kalamata olives, red onion, fresh tabbouleh, sumac and crusty flatbread. Add different dips for an extra dimension of flavour and texture, perfect for a Middle Eastern taste experience that completes every bite.

Preparation method

1 Make the labneh

Start by making the labneh. Place a sieve in a spacious bowl, and place a clean tea towel or cheesecloth in it. Rinse the cloth well first, so that there are no residues of detergent. Pour the yoghurt onto this and fold the tips of the tea towel back in. Leave overnight in the fridge. The next day, mix with the olive oil and salt and finish with the za'atar.

2 Make the red onion

Next, mix the red onion with a good pinch of salt. Stir well and let stand.

3 Make the tabouleh

Prepare the bulgur according to the instructions on the package. Set aside and leave to cool. Mix the bulgur with the rest of the ingredients for the tabouleh. Taste and season with salt and pepper, adding more sumac and lemon juice to taste.

4 Prepare the onion rings

Then bake the two types of onion rings in the oven, airfryer or deep fryer. The correct baking times for each product are indicated on the packaging.

5 Scale up

Place all the dips and toppings in fun containers on a serving platter, and top this with the Onion Rings. Serve with the flatbreads and enjoy!

Supplies

  • 10 Mini Breaded Onion Rings
  • 10 Giant Beer Battered Onion Rings
  • 1 pack (240g) Kalamata olives
  • 1 red onion, in thin half rings
  • 4 flatbreads, for serving
  • Salt and pepper

For the labneh

  • 500g Greek yoghurt
  • 2 tbsp extra virgin olive oil
  • 1 tsp za'atar
  • ¼ tsp salt

For the tabouleh

  • 125g fine bulgur
  • ½ cucumber, finely chopped
  • 2 tomatoes, pulp removed and finely chopped
  • 20g parsley, finely chopped
  • 10g mint, finely chopped
  • 3 tbsp extra virgin olive oil
  • 1 lemon, the juice
  • ½ tsp sumac

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