Culinary Journeys · Middle Eastern
Za'atar Brushed Pita and Lebanese Eggplant-Chickpea Moussaka
A comforting Middle Eastern classic with a zesty twist
Indulge in this warm, fluffy pita bread brushed with aromatic olive oil and za'atar, perfectly paired with a hearty Lebanese moussaka. This dish brings together the velvety textures of eggplant and chickpeas, infused with Middle Eastern spices for a comforting, satisfying meal.
A recipe by Marco · Executive Chef · Cookbookverse Kitchen
Prep
30 min
Cook
45 min
Serves
4 to 6
Difficulty
Intermediate
Ingredients
Pita Bread
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp olive oil
- 3/4 cup warm water
- 1 tsp instant yeast
- 2 tbsp za'atar
Moussaka
- 2 medium eggplants, cut into 1-inch cubes
- 3 tbsp olive oil, divided
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) crushed tomatoes
- 1/2 cup vegetable broth
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley
Method
- 1
Prepare the Pita Dough
In a large bowl, mix flour and salt. In a separate cup, combine warm water, yeast, and olive oil. Pour the liquid mixture into the flour and knead until you form a smooth dough, about 8 minutes. Cover and let rise in a warm place for 1 hour.
- 2
Roast the Eggplant
Preheat your oven to 400°F (200°C). Spread the eggplant cubes on a baking sheet, drizzle with 2 tbsp olive oil, and season with salt. Roast for 20 minutes until tender and golden.
- 3
Cook the Moussaka Base
In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Sauté onions until translucent, about 5 minutes. Add garlic, cumin, cinnamon, and allspice, cooking for another 2 minutes. Stir in chickpeas, crushed tomatoes, and broth. Simmer for 10 minutes, then add roasted eggplants. Cook for another 5 minutes and season with salt and pepper. Garnish with parsley.
- 4
Bake the Pita
Divide the dough into 6 equal pieces. Roll each into a 1/4-inch thick round. Preheat oven to 475°F (245°C). Place rounds on a hot baking sheet and bake for 5 minutes until puffed. Remove, brush with olive oil, sprinkle with za'atar, and bake for an additional 2 minutes.
- 5
Serve
Serve the warm, za’atar-brushed pita alongside the eggplant and chickpea moussaka. Perfect for scooping and savoring this delightful Middle Eastern pairing.
Origin story
Lebanese moussaka, known locally as maghmour, is a staple in Lebanese homes. Unlike its Greek cousin, this vegetarian version is a stew rather than a layered casserole, celebrating the earthy flavors of eggplant and chickpeas.
