Za'atar Flatbread with Lebanese Veggie Slaw and Goat Cheese
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 806
- Total Fat
- 51
- Saturated Fat
- 14
- Carbohydrates
- 67
- Dietary Fiber
- 7
- Sugar
- 5
- Protein
- 23
- Cholesterol
- 26
- Sodium
- 1013
- Total: 1 hr 10 min
- Active: 40 min
Ingredients
Lebanese Veggie Slaw:
Zest and juice of 2 lemons
1/4 cup extra-virgin olive oil
1 1/2 teaspoons Aleppo pepper or red pepper flakes
1 teaspoon salt
2 cups romaine lettuce, finely sliced
1 cup cherry tomatoes, halved
1/4 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
1/2 English cucumber, peeled, diced
1/2 small red onion, peeled, finely sliced
1/2 red bell pepper, seeded, julienned
Za'atar Flatbread:
1 pound store-bought pizza dough
4 tablespoons za'atar
6 tablespoons olive oil, plus for oiling the dough
8 ounces goat cheese, crumbled
Directions
- For the veggie slaw: In a small bowl, combine the lemon zest and juice, olive oil, Aleppo pepper and salt. Whisk well, and set aside. In a medium mixing bowl, add the romaine, cherry tomatoes, parsley, mint, cucumber, red onion and red pepper. Mix together until well combined. Pour the lemon dressing over the slaw and toss to thoroughly coat, being careful not to bruise the lettuce.
- For the za'atar flatbread: Place a wok, dome-side up, over a burner and preheat over medium heat.
- Divide the pizza dough in half and roll into balls. Oil the dough and set aside at room temperature until it can be easily rolled out, about 30 minutes. Flatten the dough balls and, with a floured rolling pin, roll each into a 12- to 14-inch circle.
- In a small mixing bowl combine the za'atar and 4 tablespoons of the olive oil; reserve to the side. Season the pre-heated wok with 1 tablespoon of the remaining olive oil. Set the first flatbread over the domed wok surface; it will start to cook immediately. Brush with half of the olive oil-za'atar mixture, spreading it evenly to 1/4-inch from the edges. Cook the flatbread until just lightly brown on the bottom. Remove to a flat surface, and repeat for other flatbread.
- To serve, add some veggie slaw to each flatbread, garnish with the goat cheese and roll up like a burrito. Cut in half and serve. Skewer if needed.