Manakeesh with Feta, Salad & Garlic Yogurt
Manakeesh with Feta a great recipe for a light lunch, a relaxed dinner for two, or even as a starter if you’re entertaining. It’s the sort of dish that looks impressive but comes together with minimal effort — and once you try the herby dressing, you’ll be finding excuses to use it on everything.
Ingredients
- 2 lavash or wholemeal flatbreads
- 100 g feta crumbled
- For the Salad
- ½ tomato diced
- ¼ cucumber diced
- Small handful fresh mint leaves chopped
- 7 –8 black olives sliced
- 1 tsp balsamic vinegar
- 1 tsp olive oil
- Salt and pepper
- For the Garlic Yogurt
- 75 ml natural yogurt
- ½ –1 garlic clove crushed
- For the Dressing
- Small handful oregano chopped
- Small handful thyme leaves
- 50 ml olive oil
- ½ garlic clove crushed
- Juice of ¼ lemon
- Pinch of sumac
- ½ tsp toasted sesame seeds
- Salt and pepper
Instructions
- Mix the tomato, cucumber, chopped mint and olives in a bowl.
- Drizzle over the balsamic vinegar and olive oil.
- Season with salt and pepper.
- Toss together and set aside.
- Place the yogurt in a small bowl.
- Stir in the crushed garlic.
- Season with a pinch of salt and mix well.
- Set aside or chill until needed.
- To make the dressing - Combine the oregano, thyme, olive oil, garlic, lemon juice, sumac and sesame seeds in a bowl or jug.
- Whisk until combined.
- Taste and adjust seasoning if required.
- Lay the flatbreads on a work surface.
- Spread about 2 tablespoons of dressing over each flatbread.
- Sprinkle evenly with the crumbled feta.
- Fold in half or roll up tightly.
- Heat a dry frying pan or griddle over a medium heat.
- Cook the flatbreads for 2–3 minutes on each side until lightly golden and heated through
- Remove from the pan and cut in half if desired
- Divide the salad between two plates.
- Serve a warm manakeesh alongside each portion.
- Add a generous spoonful of garlic yogurt.
- Drizzle over any remaining dressing and serve immediately.
Notes
Tip For extra flavour, lightly toast the sesame seeds before adding them to the dressing. The dressing can also be made ahead and kept chilled for up to 2 days.