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.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.