![]() ![]() You could even do both types of cheeses… more is more!! Both are equally as delicious, so go with what you love. But, on the other hand, pan fried feta is truly a salty, crispy slice of heaven - especially with the help of a little cornstarch. ![]() On one hand, halloumi is a sturdier, protein packed cheese that naturally fries up very nicely. Honestly, I couldn’t choose which one I wanted to go with, so I left that up to you. Both halloumi and feta work wonderfully in this recipe. Seriously, that’s all there is to it! all about the crispy cheese…īut, wait, you’ve got to make that crispy pan fried cheese. Once the edges begin to curl ever so slightly, it’s time to remove them from the heat. Assuming you like your eggs over-medium, all it takes is 3-4 minutes in some hot oil. Still, not everybody knows how to make a good fried egg. Everyone knows how to make a fried egg, that’s pretty simple. Lastly, you’ve got to prepare those pan fried cheese slices and eggs. I like to do these second and allow them to stay warm over low heat while I make the crispy cheese and fried eggs, but you could even make these ahead of time. I seriously could eat the whole pot of this stuff, no joke. And, with the wilted kale in this Loaded Lebanese Kale, Quinoa Salad, and Fried Egg Plates recipe, I opt to cook it down in white wine - giving it an even richer, fuller flavor. With some high quality olive oil, a caramelized shallot, and tons of garlic, they seriously can pack a ton of flavor if given the chance. Wilted greens are seriously so underrated, at least in my opinion. Next up, I like to get started on the wilted kale. Toss everything together and allow the flavors to marinate while you make the rest of the dish! that wilted kale… Plus, red quinoa is inherently more crispy than your average quinoa, so you’ll get a nice bite from that as well. So, with the addition of the small pomegranate seeds and red quinoa, you get a delicious crunch. I like to finely dice everything, aka the persian cucumbers, cherry tomatoes, and fresh mint. My favorite part of this quinoa salad is the textures. Still, you get that good little tang from the sumac, so it definitely doesn’t lack flavor. In fact, I consider white wine vinegar to be one of the more milder, less distinct vinegars out there… perfect for this dish which has a lot going on. With a simple olive oil, white wine vinegar, and sumac vinaigrette, this salad really isn’t too crazy. First up, I like to make the quinoa salad, mostly because it’s one of the only parts of the dish that’s best chilled or at room temperature. These Loaded Lebanese Kale, Quinoa Salad, and Fried Egg Plates have a couple of parts to them. With just about every good Middle Eastern/Mediterranean combo, I seriously lick these plates clean. ![]() So, in the name of leaving no flavor behind, I came up with these Loaded Lebanese Kale, Quinoa Salad, and Fried Egg Plates. My only issue? I seriously want everything on their menu. Hidden inside an old, refurbished garage, this restaurant truly has the best Lebanese food I’ve ever had. I’ve never been to Lebanon, but, every time I go up to New York, I make it a priority to hit up my favorite Lebanese restaurant. There’s just something about all of the bright and tangy flavors that’s truly unmatched. Really, though, give me any Middle Eastern or Mediterranean food and I will love you forever. Jump to Recipe Print Recipe A creamy layer of lemony labneh, white wine garlicky wilted kale, and a few spoonfuls of a pomegranate quinoa salad all finished off with crispy cheese and a fried egg: these Loaded Lebanese Kale, Quinoa Salad, and Fried Egg Plates are seriously next-level amazing. ![]()
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