Pitas With Labneh, Za’atar & Quail Eggs

In a bowl combine Greek yogurt and salt.

Line a strainer with a coffee filter or cheese cloth and place over a bowl.

Scoop mixture over the coffee filter (or cheese cloth) lined strainer and cover with plastic wrap. Let cool in fridge overnight. 

The next day, remove labneh from strainer and mix in lemon juice, paprika and salt to taste.

Set aside.

Place warm water in a bowl and dissolve sugar. Add instant yeast to sugar water and rest for 5 minutes. This will activate the yeast and will get a little foamy.

In a larger bowl, combine whole wheat flour, all-purpose flour and salt.

Once yeast is activated, make a well in the centre of the flour mixture and add activated yeast. Stir and knead until smooth and elastic. 

Lightly rub dough with a bit of olive oil and place in bowl.

Cover with plastic wrap or a damp towel and let rise for 30 min to 1 hour or until double in size.

Once dough is almost ready, heat oven to 475F and place a heavy-duty baking sheet on the bottom shelf of the oven.

Divide dough into 6-8 pieces and lightly roll each piece into a little ball. Place plastic wrap or a damp towel on top of them and let rest for 10 minutes.

One by one, roll each piece of dough into 6x6-inch discs with 1/8-inch thickness.

Carefully lift two dough circles and quickly transfer to the hot baking sheet in the oven. Set a timer for two minutes. The dough should begin to rise and puff. Turn over the pitas and set a timer for 1 more minute. Transfer warm pitas to a tea-towel lined bowl and close towel. Repeat with the remaining dough and set aside. 

Heat oven to 375°F (190°C.) Line 3 trays with parchment paper.

In a large bowl combine eggplant slice, 1 tbsp olive oil, about 2 tsp of salt and 1 tsp of pepper and mix until evenly combined. Place on a lined tray and set aside.

Using the same bowl that was used to mix the eggplants, place cauliflower, 2 tbsp olive oil, 1 tbsp cumin, 1 tbsp paprika, 2 tsp salt, 1 tsp pepper and mix until combined. Place on a lined tray and set aside. 

In the same bowl, place cherry tomatoes, 1 tbsp olive oil, 1 tsp salt, and 1 tsp pepper and mix until combined. Transfer them to a lined tray.

Place trays in hot oven and set a timer for 30 minutes, stirring each tray halfway through baking. 

Take vegetables out of the oven and let cool.

Bring a pot of water to a boil on medium heat.

Carefully add quail eggs and set a timer for 2 minutes and 30 seconds. 

Meanwhile, get a bowl with ice water ready.

Remove eggs from water and place in ice water.

Once cool enough to hold, roll eggs on a flat hard surface and remove the shell.

Roll peeled eggs in za’atar spice blend making sure they are completely covered. 

Spread Labneh on (homemade or store-bought) pita and arrange roasted veggies evenly on top. Cut quail eggs in half and place on veggies.

Garnish with micro greens, a sprinkle of Za’atar, a drizzle of honey and enjoy!