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 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 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.
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.
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.
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?
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