Pudla with zaatar labneh, sumac salad & chilli dukkah
For the global movement of #CookforSYRIA I have just come up with a bit of a fusion recipe which is super quick and easy to make and involves those wonderfully tangy and delightful middle eastern spice mixes zaatar and sumac. The pancake recipe made with chickpea flour is in fact the ‘pudla’ from my cookbook Saffron Soul (page 61) although I’ve made them plain without the additional chopped spinach. I’ve then layered thick yoghurt with zaatar and salt, on top of which there’s cucumber ribbons, thinly sliced onions and cherry tomatoes tossed in a little sumac, and then a sprinkle of chilli dukkah – which is really the maple chilli seeds garnish from my book, but I renamed it for this recipe! So there’s a lot of lovely middle eastern flavours going on, lots of textures and crunch, a dash of spice and plenty colour!
For the pancakes
100g, 6 tablespoons chickpea flour
2 tablespoons yoghurt
1/2 teaspoon salt
pinch of turmeric powder
1 tablespoon garlic, ginger and chilli paste*
coconut oil to cook/ pan fry pancake
for the zaatar yoghurt:
5 tablespoons Greek yoghurt
1/2 teaspoon salt
1-2 teaspoons zaatar
2 teaspoon olive oil
for the salad
1/4 cucumber, julienne sliced
1/2 onion, sliced
sprinkle of salt
sprinkle of sumac (around 1/4 teaspoon)
squeeze of lemon or lime
handful cherry tomatoes, chopped
avocado – I’ve served with half an avocado filled with more of the labneh, but you can chop the avocado too
coriander leaves, for garnish
maple chilli seeds, page 25 of Saffron Soul – can also use a mix of toasted seeds (this is the chilli dukkah!)
serve with a bowl of zaatar and olive oil (1 teaspoon zaatar and 2 tablespoons olive oil)
*if you don’t have this paste (check the paste section on page 22 of Saffron Soul) then just grate 2 cloves of garlic and 1 inch piece of ginger into the pancake batter, as well as half a green chilli, very finely chopped)
Place all ingredients for the pancake batter in a bowl and mix together, adding the water a little at a time and stirring it in until the batter is smooth like a pancake batter. It should be quite runny as you want the pancakes to be fairly thin. To make the pancakes, heat a non stick pancake or frying pan until hot, then turn the heat down to mediu, Pour around 2 tablespoons of batter into the pan and immediately spread out in a circular motion using the back of a large round spoon, but don’t press too hard. Lightly pour a little oil around the edges of the pancake (around 1/2 a teaspoon), and let it cook until it becomes lightly browned, then flip over and let it cook on the other side for a minute or so.
To make the yoghurt, simple mix together all the ingredients and taste for salt and zaatar, adding more if required.
For the salad, again mix together all the ingredients and add more sumac according to taste.
When serving the pancake, spread the zaatar yoghurt on the pancake and spread a little of the salad. Now sprinkle the chilli dukkah, a pinch of sumac, some torn coriander leaves and avocado.