Planning snacks was a struggle when we first arrived, and to a certain extent, it still is. One thing I liked to have for a snack in the US was raw veggies with bean dip. I do not have a food processor here, so the bean dip is out for now. I also enjoyed bananas with peanut butter. Until very recently, I could not locate sugar-free peanut butter, so that snack was also out. For a while last year, I was also making homemade granola bars, but any number of ingredients and equipment are missing here.
As a result, I tend to default to fruit (fresh or dried) and nuts as snacks. Once I discovered that we could get good quality nuts in the bazaar, I was pretty happy. But I still wanted more variety. Happily, I've come upon two local cheese to fill the void. The first one is a drained yogurt cheese known as kurt. Unlike Middle Eastern labneh, it is not spreadable; rather, it is formed into fairly hard pellets that can keep for a long time.
|Bag of kurt!|
|Smoked cheese, pictured in all its glory with kitchen table clutter|