بطاطا بالكريمة

Cut the potato into medium-thick slices, soak the sliced potatoes in cold water for a full 30 minutes, then drain them well.

Fry the potatoes in plenty of oil over medium heat until the slices turn golden and crispy, then remove them from the oil and set aside.

Take the two pieces of bread and spread half a tablespoon of red pepper paste on one piece.

Add half a tablespoon of labneh on top of the red pepper paste.

Add one tablespoon of olive oil to the red pepper paste and labneh mixture.

Mix the red pepper paste, labneh, and olive oil well until fully combined.

Heat a pan on the stove, add an appropriate amount of olive oil, and toast the bread in the pan until lightly browned on both sides, then remove the bread from the pan.

Add a small amount of olive oil to the same pan again.

Crush the two garlic cloves and add them to the pan, stirring briefly until fragrant without browning.

Add one tablespoon of tomato paste to the garlic and sauté the mixture briefly, then reduce the heat.

Add two tablespoons of cream cheese and stir until melted.

Add half a cup (100 ml) of cooking cream, then add chili to taste, a pinch of salt, a pinch of paprika, a pinch of dried coriander, and a pinch of black pepper, stirring the sauce well until smooth.

Add the fried potatoes to the sauce and stir the ingredients two or three times only, then the dish is ready to serve with the toasted bread.