Browsing in one of my favorite Middle Eastern shops close to my house, I bought a rather large bag of a spice blend called za’atar for a recipe, even though I only needed a little. It smelled really good, after all, so surely I’d find a way to use it up…and I did! Flatbread FTW.
Za’atar is sort of a generic word for a bunch of herbs related to thyme and oregano, but it can also refer to a spice blend that has ground sesame seeds as well as dried oregano, wild thyme, savory, marjoram and various other spices, depending on who makes it. Sometimes the recipes are a closely guarded secret. It’s really tasty on almost everything (especially popcorn, people! don’t just take my word for it!) In this flatbread recipe I’m baking (or grilling) flatbread, then spreading a tangy, thickened yogurt cheese called labneh on it. All I do next is add a sprinkle of chopped pistachios; I prefer to allow the za’atar’s lovely herbal qualities shine by keeping things simple.
This would be a fabulous appetizer to make while the grill is heating up and guests are enjoying their first aperitif. It is rosé season, after all, and this would be a perfect wine pairing in case you need one. Just throw some flatbread on the grill and let it warm up, then: a little labneh, a little pistachio, a little za’atar, and all you have to do is cut the flatbread into shareable pieces. Your guests will ooh and ahh at how sophisticated the combination is as they devour it, and you’ll love the simplicity with which it’s made.
By the way, labneh, flatbread, and za’atar are traditionally eaten for breakfast, so if you happen to be a savory lover in the morning, then by all means, make this! Day or night, it’s a winner.
-Amy at Flatout
Flatbread with Labneh and Pistachios
- 1 Flatout flatbread, Light Original
- 4 tablespoons low-fat Labneh
- 2 tablespoons pistachios, chopped roughly
- 1 tablespoon parsley, chopped
- 1/2 lemon, zested and juiced
- 1 tablespoon za’atar spice blend
- Salt and freshly ground pepper
Preheat oven to 375°F. Place Flatout flatbread on a cookie sheet. Bake at 375°F for four minutes. Remove from the oven, and spread the labneh evenly over the flatbread, then scatter the pistachios, za’atar, lemon zest over the labneh. Add a drizzle of lemon juice and the chopped parsley before serving.
Grilling method: Preheat grill to 375°F. Pre-bake the flatbread on the grill for 2 minutes. Remove flatbread from grill. Assemble flatbread ingredients according to the recipe.