Manakeesh

Name: Manakeesh
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves 4
Cuisine: middle eastern
Ingredients: lavash or wholemeal khobez flatbreads (see tips); 200g pack feta; good-quality tomatoes chopped into rough cubes; 1/2 cucumber chopped into rough cubes; 1/2 small pack mint leaves picked and torn; 15 pitted black olives; balsamic vinegar for drizzling; extra virgin olive oil for drizzling; 1 garlic clove crushed; 150ml pot natural or Turkish yogurt (available from ocado.com); 1/2 small pack oregano; bunch thyme leaves picked; 150ml olive oil; garlic cloves crushed; juice 0.5 lemon; 1/4 tsp sumac; sesame seeds toasted

2.35 (3)

⏱ 40 mins 🍽 Serves 4 🌶 middle eastern ✅ Easy 🏷 Breakfast

This recipe creates a delicious Middle Eastern meal. Griddled flatbreads are spread with a herby za'atar dressing and salty feta, then toasted until golden. They are served with a fresh tomato and cucumber salad and a simple garlic yogurt. It's a perfect dish for a brunch, lunch, or light supper, ready in about 40 minutes.

Ingredients

lavash or wholemeal khobez flatbreads (see tips)
200g pack feta
good-quality tomatoes chopped into rough cubes
1/2 cucumber chopped into rough cubes
1/2 small pack mint leaves picked and torn
15 pitted black olives
balsamic vinegar for drizzling
extra virgin olive oil for drizzling
1 garlic clove crushed
150ml pot natural or Turkish yogurt (available from ocado.com)
1/2 small pack oregano
bunch thyme leaves picked
150ml olive oil
garlic cloves crushed
juice 0.5 lemon
1/4 tsp sumac
sesame seeds toasted

Method

Begin by preparing the salad. Combine the chopped tomato, cucumber, torn mint leaves, and olives in a large bowl. Drizzle with a little balsamic vinegar and extra virgin olive oil, then toss everything together. Season according to your preference.
Take the yogurt and stir in the crushed garlic clove until fully combined. Season this mixture and set it aside for later.
For the za'atar dressing, place the oregano, thyme leaves, 150ml olive oil, and crushed garlic cloves into a jug. Use a stick blender to blend these ingredients together. Mix in the lemon juice, 1/4 tsp sumac, toasted sesame seeds, and some seasoning.
Take each flatbread and spread one side with 2 heaped tbsp of the prepared za'atar dressing. Crumble a quarter of the 200g feta over the top of each dressed flatbread.
Fold or roll the flatbreads. Cook each one in a dry griddle pan, turning to toast both sides until they are golden. Keep the cooked flatbreads warm in a low oven while you prepare the others.
To serve, place a toasted flatbread on each plate with a portion of the tomato salad. Add a dollop of the garlic yogurt as a garnish.

Nutrition (per serving)

Calories761 kcal

Fat54 g

Saturates14 g

Carbs47 g

Sugars9 g

Fibre5 g

Protein20 g

Sodium1040 mg

Salt2 g

Recipe details

Skill levelEasy

CategoryBreakfast

Cuisinemiddle eastern

DietVegetarian