Griddled flatbreads
These flatbreads go well with dips and are the perfect finger food for outdoor entertaining
Manakeesh
Serves 4
Easy
Prep:
Cook:
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
Skip to ingredients
- lavash or wholemeal khobez flatbreads(see tips)
- 200g pack feta
For the Turkish salad
- good-quality tomatoeschopped into rough cubes
- ½ cucumberchopped into rough cubes
- ½ small pack mintleaves picked and torn
- 15 pitted black olives
- balsamic vinegarfor drizzling
- extra virgin olive oilfor drizzling
For the garlic yogurt
- 1 garlic clovecrushed
- 150ml pot natural or Turkish yogurt(available from ocado.com)
For the za'atar dressing
- ½ small pack oregano
- bunch thymeleaves picked
- 150ml olive oil
- garlic clovescrushed
- juice 0.5 lemon
- ¼ tsp sumac
- sesame seedstoasted
Nutrition: per serving
- kcal761
- fat54g
- saturates14g
- carbs47g
- sugars9g
- fibre5g
- protein20g
- salt2.6g
Method
step 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.
step 2
Stir the crushed garlic into the yogurt and mix thoroughly, then season and set aside.
step 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.
step 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.
step 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.
step 6
Serve with a pile of the Turkish salad, garnished with a dollop of garlic yogurt.
