Crispy fried Mozzalloumi layered into a warm flatbread with a creamy dip, pomegranate and coriander. Perfect for a summery lunch or dinner.
Mozzalloumi Flatbread with Hot "Honey"
Mozzalloumi Flatbread with Hot "Honey"
Ellie
4
15 minutes
10 minutes
I used a homemade Tzatziki for the dip layer but you could easily swap out for a shop bought hummus, baba ganoush or guacamole!
Ingredients
1 packet of Mozzalloumi
4 flatbreads
4 tbsp agave syrup
1 tsp chilli flakes
Seeds from ½ pomegranate
Small handful chopped coriander
Dip of your choice - shop bought or homemade see above!
Directions
Cook the Mozzalloumi according to packet instructions
While it’s cooking prepare your hot “honey” by mixing together the agave syrup and chilli flakes in a small bowl. Put to one side.
Roughly chop the coriander and remove the pomegranate seeds from the fruit, if you bought a whole pomegranate.
Warm the flatbreads in the oven or air fryer for a few minutes.
When the Mozzalloumi is cooked you can assemble your flatbreads. First a thick layer of your dip of choice, then top with the Mozzalloumi, sprinkle over the pomegranate seeds and drizzle over as much hot “honey” as you like (go easy if you don’t like spice!) then finally add a sprinkle of coriander.
To eat roll up and make sure you have a napkin and a plate to catch any delicious drips!