Middle Eastern · Brunch
Spiced Flatbread with Whipped Feta
Iraqi Samoon Bread Platter
Iraqi diamond-shaped samoon bread with whipped feta-labneh, sliced tomato, cucumber, olives, and a baharat-spiced olive oil drizzle for a hearty weekend brunch.
$$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
485Calories
16gProtein
28gFat
42gCarbs
7gSugar
7gFiber
680mgSodium
42mgChol
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Instructions
1
Prep
Crumble 140g feta into a small bowl. Whip with 120g labneh, 20ml olive oil, 2 grated garlic cloves, and 0.5 tsp Aleppo pepper for 90 seconds until smooth and creamy. In another bowl, whisk 20ml olive oil with 1 tsp baharat, 1 tsp sumac, a pinch of salt to taste. Slice 300g tomato into 1cm rounds, slice 200g cucumber, pit 16 olives, thinly slice 40g red onion, and pick 20g parsley and 10g mint leaves.
2
Bake
Preheat oven to 200C. Brush 4 small samoon breads lightly with remaining olive oil. Bake for 8–10 minutes until warmed through and the crusts are crisp.
3
Plate
Divide the whipped feta-labneh between two wide plates, spreading in a thick smear across one side of each. Drizzle the spiced olive oil generously over top of each. Cut the warmed samoon in half and arrange beside the cheese on each plate. Fan the tomato, cucumber, olives, red onion, parsley, and mint around each platter. Serve with a lemon wedge alongside each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 140g (4.9 oz) feta cheese
- 120g (4.2 oz) labneh
- 40ml (2.7 tbsp) extra-virgin olive oil
- 2 garlic cloves
- 0.5 tsp Aleppo pepper
- 4 small samoon breads
- 1 tsp baharat spice mix
- 1 tsp sumac
- 1 pinch fine sea salt
- 300g (10.6 oz) ripe tomato
- 200g (7.1 oz) cucumber
- 16 mixed olives
- 40g (1.4 oz) red onion
- 20g (small handful) flat-leaf parsley
- 10g (small handful) fresh mint
- 2 lemon wedges