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Za'atar Date and Goat Cheese Naan with Pomegranate

Za'atar Date and Goat Cheese Naan with Pomegranate. Sounds fancy, but it's a quick and easy way to get all those delicious Middle Eastern flavors together! Filled with flavors of sumac, thyme, tart goat cheese and sweet pomegranate, you'd think you'd be at a Lebanese grandmother's house.

 

Za'atar Dates and Goat Cheese Naan with Pomegranates

 

 

Za'atar is amazing on bread, and that is why I also have it on this Middle Eastern inspired grilled feta cheese sandwich. It is also very delicious when roasting vegetables or mixing in a tomato sauce for quick pita pizzas. Anything utterly comforting and savory, za'atar is usually a good bet. That is also why it works so well on these naan!

 

Za'atar Dates and Goat Cheese Naan with Pomegranates

 

Za'atar Date and Goat Cheese Naan with Pomegranate

 

Back to the Za'atar Date and Goat Cheese Naan. This is especially quick to make if you use finished naans (either from your freezer or store bought). The bread I used in this recipe is the same as in this Middle Eastern Flatbread with Spiced Beef and Mint, but I've also used my regular Garlic Cilantro Naan without the Garlic and Cilantro. Both are absolutely delicious!

 

I've also used my own Za'atar mix, which is so much easier to make than you'd think. I recommend giving it a go, if not there are tons of great za'atar mixes out there. It's a mix consisting of thyme, sumac, sesame seeds and salt. And it's the perfect brushing with a little bit of olive oil on any kind of bread. It's savory, and it's super delicious.

 

Za'atar Dates and Goat Cheese Naan with Pomegranates

 

Before you bake the naan (as in the links above), brush each bread with za'atar and olive oil, sprinkle with chopped dates and dollops of goat cheese. I don't always use the goat cheese, you could also use greek yoghurt or nothing at all. You really can't go wrong here. Bake in a piping hot oven (read next paragraph) for 6 minutes or until melted goat cheese and golden crust.

 

The Bread

Make naan/flatbread yourself: As I mentioned in the Spiced Beef and Mint Flatbread recipe, you should heat the oven to as high as it will go and leave an (empty) baking tray in it to make sure everything will be piping hot when ready to bake the flatbread. Roll with a rolling pin each ball on a lightly floured countertop, until about 20cm x 15cm, 5mm thick.

 

If you're not going to make your own naan/flatbread, but use those that are already half baked/fully baked and only needs reheating, I'd suggest to not have the temperature that high, you just want the dates to heat up and the goat cheese to melt. You'd probably need to have them in for longer than the description on the package says. However, I don't think that's a problem.

 

Za'atar Dates and Goat Cheese Naan with Pomegranates

 

These Za'atar Date and Goat Cheese Naan with Pomegranate are perfect alone, but they are also great with chicken shawarma, fresh and delicious naturally vegan tabbouleh and basically all Middle Eastern food!

 

I hope you all are having a wonderful Summer!
What's your plans during these hot Summer months?

 

I'd love to hear your thoughts, either in the comment section below, or tag me @thegingerwithspice on Instagram. Remember you can see my travels in the Balkan area right now in my Instagram stories.

 

And don't forget to Pin it for later!

 

 

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📖 Recipe

Za'atar Date and Goat Cheese Naan with Pomegranates

Za'atar Date and Goat Cheese Naan with Pomegranate

Yield: 4 naans
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes

Za'atar Date and Goat Cheese Naan with Pomegranate - a quick and easy way to get all those delicious Middle Eastern flavors together!

Ingredients

  • 4 naan or flatbread, see link in notes*
  • 1 teaspoon za'atar, see link in notes**
  • 2 tablespoon olive oil
  • 8 large dates, chopped
  • ½ cup goat cheese, 60g or to taste. Could also use greek yogurt
  • ½ pomegranate, arils

Instructions

  1. Make naan or buy naan. If you make your own: You should heat the oven to as high as it will go and leave an (empty) baking tray in it to make sure everything will be piping hot when ready to bake the flatbread. Roll with a rolling pin each ball on a lightly floured countertop, until about 20cm x 15cm, 5mm thick.
  2. If you buy finished naan: I'd suggest to not have the temperature that high, you just want the dates to heat up and the goat cheese to melt a little, 375F (190C) is enough. You'd probably need to have them in for longer than the description on the package says. However, I don't think that's a problem.
  3. Brush each bread with za'atar and olive oil, sprinkle with chopped dates and dollops of goat cheese. I don't always use the goat cheese, you could also use Greek yoghurt or nothing at all. You really can't go wrong here. Bake in a piping hot oven (if you make your own, follow instructions on package if not) for 6 minutes or until melted goat cheese and golden crust.
  4. Once out of the oven and ready to serve, sprinkle with pomegranate arils.
  5. Serve either alone, or next to chicken shawarma, tabbouleh or any kind of Middle Eastern food.
Nutrition Information:
Yield: 4 Serving Size: 1 naan
Amount Per Serving: Calories: 399Total Fat: 12.7gSaturated Fat: 3.1gTrans Fat: 0gCholesterol: 7mgSodium: 408mgCarbohydrates: 60.3gFiber: 3.7gSugar: 15.2gProtein: 10.6g

Nutrition information isn't always accurate, estimate for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!

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Catherine Brown

Monday 2nd of July 2018

Oh my gosh, that is crazy beautiful!! I love za'atar seasoning too. Thanks for including your blend. Years ago, I had neighbors from Jordan living on either side of my apartment (two brothers and their families) and was first introduced to za' atar. It's delicious! I can't wait 'til pomegranates are in season again so I can make this.

Stine Mari | Ginger with Spice

Wednesday 4th of July 2018

Thank you so much. Imagine having neighnors from Jordan! All the amazing food! I can get pomegranates in the store all year, so I use it all year. But I'm in the Balkan countries for vacation right now, and I'm drooling all over the unripe pomegranates - Wish they were in season now!

Stephanie Simmons

Monday 2nd of July 2018

This sounds like a recipe straight from the Great British Baking Show! (In other words - it sounds and looks delicious and totally amazing!)

Stine Mari | Ginger with Spice

Wednesday 4th of July 2018

Wow, thank you so much Stephanie! That is a great compliment :)

Anna

Monday 2nd of July 2018

This is just too yummy for words. I love how you combine sweet and salty flavors. Throw those pomegranates seeds on top and I'm sold!

Stine Mari | Ginger with Spice

Wednesday 4th of July 2018

I loove pomegranates in savory dishes! Thank you so much, Anna

Lisa

Monday 2nd of July 2018

This looks so delicious! I love all the flavor combos! Dang- I want to make this right now!

Stine Mari | Ginger with Spice

Wednesday 4th of July 2018

Aah thank you so much, love!

Gingey Bites

Sunday 1st of July 2018

These look amazing, some of my fave flavours all together. I like the fact that you can cut the time down by using ready-made naans too!

Stine Mari | Ginger with Spice

Monday 2nd of July 2018

Thank you so much. Yes, naan usually take forevee to make, so sometimes we just need the quick option :)

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