4 Serves
20 Mins
In a blender, combine the yogurt, fresh cilantro, garlic, and a pinch of salt to create a smooth, vibrant green sauce.
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GreekVitamin K
158 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
56 µg / 400 µgCalcium
226 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
373 mg / 1,250 mgPotassium
983 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
2 g / 28 gSugar
31 g / 50 gSaturated Fat
0 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Tear the Lahooh flatbread into bite-sized pieces and arrange them in a shallow serving dish.
Pour the prepared yogurt herb mixture over the flatbread, ensuring all pieces are well-soaked, and garnish with a drizzle of zhug before serving chilled.
45
g30
g30
g
British