My suggestion is to make lebneh on the night before. So in the morning, you would only need to scoop the lebneh out of the sieve. Into your bowl of muesli
Time to prep. : 15 min
Time to sieve: 8 hours
Time to sieve: 8 hours
1 (out of 3)
Vegetarians
Carnivores
Pescatarians
2
editor's note
My first apple lebneh muesli was in Port Elizabeth, South-Africa. Like in Australia its cuisine is the result of a unique mix of cultures, legacies, stories and climates. And one of the outcome is a heavy protein breakfast. Or Brekkie. This dish is better to describe as a layered stack of fruits, nuts, muesli, honey, syrup or jam. In a glass. Filled with ultra thick Yoghurt. So this post is about an African Brekkie. That is easy to make at home.
INGREDIENTS
- 1x Litre of Yoghurt
- 2x Cups of Muesli
- 1x Apple
- 2 tbs. of Honey Syrup, Jam or Lemon Curd
TOOLS
- a Bowl
- a Spatula
- a Spoon
- a Knife
- a Sieve or Colander
- a clean Linen Kitchen Towel
- a Lid or a Plate
- 2 Glasses
steps
- Prepare lebneh according to steps 1-7
- Wash apple
- Cut apple into thin slices
- Add a dollop of lebneh in each glass
- Pour in a bit of muesli in each glass
- Add slices of apple on top the 1st layer of muesli
- Redo this layering until you reach the brim
- Top each glass of with a tbs. of honey, jam, ssyrup or lemon curd