MANAKEESH

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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

Provided by Beth Marriott Howell

Time 40m

Number Of Ingredients 17

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Ingredients

lavash or wholemeal khobez flatbreads (see tips)
200g pack feta
good-quality tomatoes , chopped into rough cubes
½ cucumber , chopped into rough cubes
½ 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)
½ small pack oregano
bunch thyme , leaves picked
150ml olive oil
garlic cloves , crushed
juice 0.5 lemon
¼ tsp sumac
sesame seeds , toasted

Steps:

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.

Nutrition Facts : Calories 761 calories, Fat 54 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 2.6 milligram of sodium