Description
A quick and flavorful Middle Eastern appetizer featuring za’atar naan topped with creamy whipped feta, olives, and fresh herbs.
Ingredients
Scale
- 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