Za'atar Date and Goat Cheese Naan with Pomegranate
Za'atar Date and Goat Cheese Naan with Pomegranate - a quick and easy way to get all those delicious Middle Eastern flavors together!
Course: Main Dish, Side Dish
Cuisine: Middle Eastern
4naan or flatbreadsee link in notes*
1tspza'atarsee link in notes**
60grgoat cheese1/2 cup or to taste. Could also use greek yoghurt
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.
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. 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.
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.
Once out of the oven and ready to serve, sprinkle with pomegranate arils.
Serve either alone, or next to chicken shawarma, tabbouleh or any kind of Middle Eastern food. Links in blog post.