Fried Pita and Orange Lebni Dessert with Honey


By Christine Datian

Why keep pita and lebni as savory treats only? Here is some sweet deliciousness with these simple ingredients.



2 cups lebni (strained yogurt) or plain Greek yogurt

1/2 cup extra-fine white sugar

Get the Mirror in your inbox:

1/4 cup thawed orange juice concentrate

2 tablespoons fresh orange juice and 1 teaspoon fresh grated orange zest

1/2 teaspoon orange blossom water (Available in Middle Eastern stores and markets), optional

1/4 teaspoon each ground cinnamon and nutmeg

1 teaspoon vanilla or almond extract

Pinch of sea or light salt

6-8 pita rounds, sliced in quarters or triangles

Unsalted butter

Cinnamon and sugar (to sprinkle on fried pitas)

Powdered sugar (to garnish)

Choice of honey (to garnish)

*         Shredded coconut, crushed pistachios, seeded pomegranates, slivered almonds, chopped walnuts, pine nuts and fresh mint sprigs (to garnish)

Wisk together the lebni, sugar, orange juice concentrate, orange juice, orange zest, orange blossom water, cinnamon, nutmeg, vanilla and a pinch of salt.  Mix ingredients for a minute or two longer, adding more orange juice if lebni is too thick.  (Chill for one hour before serving).


Melt a few tablespoons of butter in a large sauté pan on medium heat. Place pita quarters or triangles in the pan and fry (in batches) on each side until golden brown, tossing, do not overcook or burn.  Remove browned pitas from pan to a paper towel and sprinkle with cinnamon and sugar to taste.

*         Stack pitas on four serving plates.  Spoon a dollop or two of orange lebni on top or on the side of the pitas and sprinkle with powdered sugar.  Drizzle with honey and garnish with shredded coconut, crushed pistachios, seeded pomegranates, slivered almonds, chopped walnuts, pine nuts, and fresh mint sprigs.  Garnish plates with candied grapefruit peel, lime peel, and orange peel, if desired.  Serves 4.

(To see more of Christine’s recipes, go to: <> or < Christine Vartanian Datian is a native of Fresno, California and lives in Las Vegas.  She is a graduate of California State University, Fresno (CSUF), and holds a Master of Arts Degree (MA) in Mass Communications.  She has been published in Sunset and Cooking Light Magazines.)

Get the Mirror-Spectator Weekly in your inbox: