⏱ Prep: 10 min 🔥Cook: 8 min 👤Serves: 4–6 🌿Diet: Vegetarian
Zaatar naan with whipped feta and olives is the Middle Eastern flatbread appetizer that looks like it took an hour and takes twenty minutes, store-bought naan brushed with a za’atar and olive oil mixture and baked until fragrant and crispy at the edges, spread with silky whipped feta blended smooth with Greek yogurt, lemon and garlic, and finished with briny olives, fresh herbs and a thread of honey. Za’atar, the dried herb and sesame spice blend of the Levant turns ordinary naan into something that smells like a Lebanese bakery the moment it goes in the oven. The whipped feta alone is worth making every week.
Ingredients
For the za’atar naan
- 4 store-bought naan, any size. Garlic naan adds an extra layer of flavour.
- 3 tablespoons extra virgin olive oil
- 2 tablespoons za’atar spice blend, the Middle Eastern dried herb and sesame mix containing thyme, sumac, sesame seeds and oregano. Available at Middle Eastern grocery stores, Whole Foods and online. Do not substitute with fresh thyme alone, za’atar has a specific toasted, nutty, tart character from the sumac and sesame that dried thyme cannot replicate.
For the whipped feta
- 7 oz (200g) block feta cheese, packed in brine, not pre-crumbled. Brine-packed block feta is creamier and less dry. Drain and pat dry before blending.
- ¼ cup (60g) full-fat Greek yogurt
- 1 tablespoon extra virgin olive oil, plus extra for drizzling over the finished dip
- 1 small clove garlic, grated or very finely minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Black pepper to taste, feta is already salty, taste before adding any salt
For the topping
- ½ cup mixed olives, Kalamata and Castelvetrano make the best combination, the Kalamata for brine and depth, the Castelvetrano for buttery sweetness. Pitted, roughly torn or halved.
- 1 tablespoon extra virgin olive oil, drizzled over everything at the end
- 1 teaspoon honey, drizzled lightly. The sweet-salty contrast against the feta and olives is what makes this dish memorable.
- Extra pinch of za’atar, for scattering over the whipped feta
- Fresh mint or flat-leaf parsley, torn, for colour and freshness
- Pinch of Aleppo pepper or red pepper flakes, optional, for gentle heat and colour
Step by step
- Make the whipped feta. Add the drained block feta, Greek yogurt, olive oil, garlic, lemon juice and lemon zest to a food processor. Blend for 45–60 seconds, scraping down the sides, until completely smooth and silky. Taste, adjust with more lemon or a pinch of black pepper. Refrigerate until ready to use.The whipped feta can be made up to 3 days ahead and refrigerated, the flavour actually improves overnight as the garlic mellows. Bring to room temperature for 15 minutes before spreading so it softens slightly.
- Bake the za’atar naan. Preheat oven to 400°F (200°C). Mix the olive oil and za’atar together in a small bowl. Brush both sides of each naan generously with the za’atar oil. Place on a baking sheet. Bake 6–8 minutes until the edges are crispy and the naan is fragrant and warmed through. For extra char, broil for 30–60 seconds at the end, watch it constantly.
- Assemble. Spread the whipped feta generously over each warm naan. Scatter the torn olives over the feta. Drizzle with olive oil and honey. Finish with a pinch of za’atar, torn fresh mint or parsley and a pinch of Aleppo pepper if using. Cut into pieces and serve immediately.
What za’atar actually is
Za’atar is both the name of a wild herb (a variety of thyme or oregano native to the Levant) and the name of the spice blend made from it. The blend contains dried thyme, sumac, toasted sesame seeds, oregano and salt, sometimes marjoram and cumin, and the combination is earthy, nutty, tangy and deeply aromatic.
It is one of the oldest flavour combinations in Middle Eastern cooking, eaten with olive oil and bread for breakfast across Lebanon, Palestine, Jordan and Syria every single morning. On naan it does the same thing it has always done: makes bread taste like it belongs somewhere warm and ancient and very good.
Make it ahead
Claire’s note
The whipped feta keeps refrigerated in an airtight container for up to 3 days, it actually improves after 24 hours. The za’atar oil can be mixed and stored at room temperature for a week. On the day of serving: bake the naan fresh, spread and top, serve immediately. This is a dish where all the components are make-ahead but the assembly should be last-minute, warm naan under cold creamy feta is the whole point. The whipped feta on its own is also excellent as a standalone dip with pita or vegetable crudités, make a double batch.
Serve with
Zaatar naan with whipped feta and olives sits naturally on a full Middle Eastern mezze spread alongside hummus, zaalouk and labneh. As a standalone appetiser or party flatbread it needs nothing else. For everything else in the Middle Eastern and Lebanese collections the complete Middle Eastern recipes guide has it all.
Add zaatar naan with whipped feta and olives to your weekly meal planner, make the whipped feta Sunday, bake and assemble in 10 minutes any night of the week. And for more recipes, follow us on Pinterest.
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Zaatar Naan with Whipped Feta and Olives
- Total Time: 18 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
A quick and flavorful Middle Eastern appetizer featuring za’atar naan topped with creamy whipped feta, olives, and fresh herbs.
Ingredients
- 4 store-bought naan (any size, garlic naan is ideal)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons za’atar spice blend
- 7 oz (200g) block feta cheese, packed in brine
- ¼ cup (60g) full-fat Greek yogurt
- 1 tablespoon extra virgin olive oil (plus extra for drizzling)
- 1 small clove garlic, grated or very finely minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Black pepper to taste
- ½ cup mixed olives (Kalamata and Castelvetrano)
- 1 tablespoon extra virgin olive oil (for drizzling)
- 1 teaspoon honey
- Pinch of za’atar (for scattering)
- Fresh mint or flat-leaf parsley (torn)
- Pinch of Aleppo pepper or red pepper flakes (optional)
Instructions
- Add the drained block feta, Greek yogurt, olive oil, garlic, lemon juice, and lemon zest to a food processor. Blend for 45–60 seconds until smooth. Refrigerate until ready.
- Preheat oven to 400°F (200°C). Mix the olive oil and za’atar in a bowl. Brush both sides of each naan with za’atar oil. Place on a baking sheet and bake for 6–8 minutes until crispy.
- Spread the whipped feta over each warm naan, scatter torn olives, drizzle with olive oil and honey, and finish with za’atar, torn herbs, and Aleppo pepper if using. Serve immediately.
Notes
The whipped feta can be made ahead and improves after 24 hours. Serve with Middle Eastern spreads for an elevated appetizer.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
