“Delectable Keto-Friendly Israeli Breakfast Extravaganza: A Cinematic Culinary Journey”

Allergens

Contains no common allergens unless specified.

Ingredients

• 24. 1.5 lbs ripe tomatoes, peeled and chopped 25. 1 large onion, diced 26. 3 cloves garlic, minced 27. 1 cup fresh parsley, chopped 28. 1 cup cilantro, chopped 29. 4 cups zucchini, grated and drained 30. 4 large eggs 31. 2 tbsp olive oil 32. 8 oz Labneh (see recipe below) 33. Salt and pepper to taste 34. 1 lb Lachuch dough (see recipe below) 35. 1/4 cup almond flour 36. 1 tbsp baking powder 37. 1 tsp cumin 38. 1 tsp paprika 39. 1 tsp sumac Labneh: 30. 2 cups Greek yogurt, strained overnight in a cheesecloth
• lined sieve 31. Salt to taste Lachuch Dough: 32. 2 cups almond flour 33. 1/4 cup coconut flour 34. 4 large eggs 35. 1/4 cup olive oil 36. Pinch of salt

Instructions

1. Begin by preparing the Labneh. In a cheesecloth lined sieve, strain the Greek yogurt overnight in the refrigerator. Season with a pinch of salt to taste.
2. Next, prepare the Lachuch dough. Combine almond flour, coconut flour, eggs, olive oil, and a pinch of salt in a bowl. Mix until well combined and let it rest for 15 minutes.
3. Preheat your oven to 375°F (190°C).
4. For the zucchini fritters, squeeze out any excess moisture from the grated zucchini. In a bowl, combine zucchini, almond flour, baking powder, cumin, paprika, sumac, salt, and pepper. Form into 8 equal portions and set aside.
5. In a large skillet, heat olive oil over medium heat. Fry the zucchini fritters until golden brown on both sides, about 3 4 minutes per side. Set them aside.
6. For the Shakshuka, sauté onions and garlic in a separate pan until fragrant. Add tomatoes, parsley, and cilantro, and simmer for 15 minutes. Season with salt and pepper to taste.
7. In a preheated oven safe skillet, crack the eggs directly into the tomato sauce and bake for 12 15 minutes or until eggs are set.
8. Roll out Lachuch dough to about 1/8 inch thickness. Cut into 8 equal squares and place on a parchment lined baking sheet. Bake for 6 8 minutes, or until golden brown.
9. To serve, place Shakshuka in the center of the plate, surrounded by zucchini fritters and Lachuch squares. Top with dollops of Labneh, garnish with fresh parsley, and enjoy your cinematic, sensory Israeli breakfast masterpiece!