Istanbul flatbread with wilted greens, feta, and preserved lemon

Updated at: Thu, 17 Aug 2023 09:45:17 GMT

Step 1

Prep and cook the broccoli leaf–feta mixture

Step 2

Peel and finely chop enough onion to measure ¼ cup.

Step 3

Remove any coarse stems from the broccoli leaves; cut the leaves crosswise into ½-inch-wide strips.

Step 4

Remove any pulp from the preserved lemon and discard; finely chop the peel.

Step 5

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the onion, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Add the broccoli leaves and cook, stirring occasionally, until just wilted, 2 to 3 minutes.

Step 6

Remove from the heat and stir in the feta and half the preserved lemon. Season to taste with salt and pepper and more preserved lemon, if desired. While the broccoli leaf–feta mixture is cooking, start preparing the remaining ingredients.

Step 7

Make the tomato-dill salad; prep the white bean spread

Step 8

Cut away the core from the tomato; coarsely chop the tomato.

Step 9

Coarsely chop enough dill to measure 1 tablespoon. Save any remaining dill for another use.

Step 10

In a medium bowl, stir together the tomato, dill, and Mediterranean lemon dressing. Season to taste with salt and pepper.

Step 11

In a small bowl, stir together the white bean spread and 1 tablespoon water.

Step 12

Toast the lavash; assemble the flatbreads

Step 13

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the lavash, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven.

Step 14

Spread the white bean spread evenly over each lavash, leaving a ½-inch border around the edges. Top with the broccoli leaf–feta mixture.

Step 15

Transfer the flatbreads to individual plates and garnish with the tomato-dill salad. Serve any remaining salad on the side.

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