Thank you so much Sophia, for such a joyful read. I love this type of cuisine and your mouth-watering suggestions. When you mention ‘see here … ‘ for other recipes, apart from the Labneh buns, which you generously shared, the links texts weren’t highlighted, is this because additional recipes are only available to paid subscribers? I totally understand if that’s the case💗And look forward to your next newsletter.
Hi Clare. I am not sure what you mean - the links are all freely accessible. And whenever it says see “here” for the recipe, clicking on the “here” will take you to the relevant page. Is there a particular recipe you were interested in?
Thanks Sophia, the here is underlined now and the links work perfectly. Must have been a glitch at my end. Looking forward to baking the buns today. Happy Sunday❤️
A small note about ‘çılbır’: it is traditionally eaten cool. Meaning the eggs are poached and immediately placed on your fridge cold yoghurt concoction. This way the cold of the base stops the eggs cooking further and you leave it for at least an hour, preferably several hours, so everything mingles and marries. At the last minute you can finish it up drizzling with your heated spiced oil.
This way it can be done earlier in the morning and it will be a charm but brunch time.
Yumm these Zaatar and Labneh Buns sound amazing! Will make ASAP.
Thank you, glad to hear this! These buns are an absolute favourite of mine as well. Hope you enjoy them!
10/10 across the board 👏🏻
Thank you!
Thank you so much Sophia, for such a joyful read. I love this type of cuisine and your mouth-watering suggestions. When you mention ‘see here … ‘ for other recipes, apart from the Labneh buns, which you generously shared, the links texts weren’t highlighted, is this because additional recipes are only available to paid subscribers? I totally understand if that’s the case💗And look forward to your next newsletter.
And glad to hear you enjoyed reading this so much!
Hi Clare. I am not sure what you mean - the links are all freely accessible. And whenever it says see “here” for the recipe, clicking on the “here” will take you to the relevant page. Is there a particular recipe you were interested in?
Thanks Sophia, the here is underlined now and the links work perfectly. Must have been a glitch at my end. Looking forward to baking the buns today. Happy Sunday❤️
Great, glad to hear that Clare! And enjoy the baking and the buns and have a nice Sunday!
A small note about ‘çılbır’: it is traditionally eaten cool. Meaning the eggs are poached and immediately placed on your fridge cold yoghurt concoction. This way the cold of the base stops the eggs cooking further and you leave it for at least an hour, preferably several hours, so everything mingles and marries. At the last minute you can finish it up drizzling with your heated spiced oil.
This way it can be done earlier in the morning and it will be a charm but brunch time.
The perfect brunch dish indeed!