- lavash or wholemeal khobez flatbreads (see tips)
- 200g pack feta
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
For the Turkish salad
- good-quality tomatoes, chopped into rough cubes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- ½ cucumber, chopped into rough cubes
- ½ small pack mint, leaves picked and torn
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 15 pitted black olives
- balsamic vinegar, for drizzling
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- extra virgin olive oil, for drizzling
For the garlic yogurt
- 1 garlic clove, crushed
- 150ml pot natural or Turkish yogurt (available from ocado.com)
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
For the za'atar dressing
- ½ small pack oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- bunch thyme, leaves picked
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 150ml olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- garlic cloves, crushed
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- ¼ tsp sumac
This wine-coloured ground spice is one of the most useful but least known and most…
- sesame seeds, toasted
First, make the salad. Add the tomato, cucumber, mint and olives to a large bowl, drizzle over a little balsamic vinegar and some extra virgin olive oil, then mix to combine. Season to taste.
Stir the crushed garlic into the yogurt and mix thoroughly, then season and set aside.
To make the dressing, put the oregano, thyme, olive oil and garlic in a jug and blend with a stick blender. Add the lemon juice, sumac, sesame seeds and some seasoning, and stir well.
Spread one side of each flatbread with 2 heaped tbsp of the za’atar dressing, then top each with a quarter of the feta.
Fold the flatbreads in half or roll up and lightly fry each on both sides in a dry griddle pan over a medium heat until lightly toasted and golden. Keep warm on a low heat in the oven while you fry the others.
Serve with a pile of the Turkish salad, garnished with a dollop of garlic yogurt.
Lavash breadAt Kiosk (Beth's restaurant), we get lavash bread from a local Turkish bakery – however, you could use flatbreads, tortillas or naan breads instead. If you want to make your own, I recommend using a simple flatbread recipe. I make mine quite wet and roll it out on cornmeal to make it thinner, then fry in a dry frying pan.
Za’atarTraditionally, the dressing for this dish uses za’atar, a Middle Eastern herb mix of dried thyme, oregano, sesame seeds and sumac. However, when one of our waitresses had a glut of oregano in her garden, we had a go at making our own using fresh herbs. The flavour is smoother and less intense. You’ll make more za’atar than you need for this recipe, so you can use leftovers served on top of roasted feta with the Turkish salad.