Whisk: In a bowl, whisk the two eggs with the two tablespoons of labneh well until the mixture is very smooth and without lumps.

Add 6 tablespoons of sesame flour and spices, and stir with a spoon.

Let the mixture rest for 5 minutes. The sesame flour will absorb the liquids and become more consistent when cooked.

Heat a non-stick pan and lightly coat it with olive oil.

Pour half the quantity and spread it quickly to cover the bottom of the pan.

Wait until the edges dry and small holes appear in the center (about two minutes), then turn it over.

Repeat the process