Prep: 30 mins Cook: 10 mins


Serves 4

Fill flatbreads with a za'atar dressing and salty feta, then griddle until toasted for a delicious brunch or light lunch packed with Middle Eastern flavours

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal761
  • fat54g
  • saturates14g
  • carbs47g
  • sugars9g
  • fibre5g
  • protein20g
  • salt2.6g
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  • 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
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    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



    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
    olive oil

    Olive oil

    ol-iv oyl

    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


  1. 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.

  2. Stir the crushed garlic into the yogurt and mix thoroughly, then season and set aside.

  3. 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.

  4. Spread one side of each flatbread with 2 heaped tbsp of the za’atar dressing, then top each with a quarter of the feta.

  5. 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.

  6. Serve with a pile of the Turkish salad, garnished with a dollop of garlic yogurt.

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