Regag Bread with Dates and Labneh (Egg-Free)
A simple and delicious Emirati breakfast using thin regag bread, dates, and labneh. This recipe is naturally egg-free.
5m prep + 5m cook2 servings
Contains dairyContains wheatEGG-free
300 cal|10g protein|45g carbs|10g fat|5g fiber
Ingredients
- 2 sheets Regag Bread
- 1/4 cup Labneh (Strained Yogurt)
- 1/4 cup Dates, pitted and chopped
- 1 tsp Honey (optional)
Instructions
- 1Place a dry skillet over medium heat (350°F / 175°C). Gently warm the 2 sheets of regag bread for about 30 seconds per side, just until pliable. Remove from the skillet.
- 2Lay one sheet of the warmed regag bread flat. Evenly spread 1/8 cup of the 1/4 cup labneh over its surface.
- 3Sprinkle half of the 1/4 cup dates, pitted and chopped, over the labneh.
- 4Fold or roll the regag bread sheet tightly.
- 5Repeat steps 2-4 with the second sheet of regag bread, the remaining 1/8 cup labneh, and the remaining dates.
- 6If using, drizzle 1/2 teaspoon of the 1 tsp honey over each rolled or folded regag bread.
- 7Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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