Spicy Blue Cheese Middle Eastern Pita Flatbread

Pita bread. Muhammara sauce. Fresh cucumber slices. Mint leaves. Blue cheese crumbled on top. No oven. No cooking. Assemble and eat.

The muhammara, a roasted red pepper and walnut spread from Syria, is so awesome. It is smoky, slightly spicy, and rich enough to replace pizza sauce entirely. This is my new obsession you guys.

Tips for Assembling This Flatbread

Make the muhammara:

Store-bought muhammara works. Homemade is better but takes more time. Look for it at Middle Eastern grocery stores or well-stocked supermarkets.

For homemade: Place roasted red peppers, walnuts, garlic, olive oil, pomegranate molasses, cumin, paprika, breadcrumbs, salt, and lemon juice in a food processor.

Blend until mostly smooth but still slightly textured. Taste and adjust salt or acidity if needed. Set aside.

Spread the muhammara thick

Use about two tablespoons per pita. Spread it edge to edge. It is the base, not a drizzle.

Slice the cucumber thin

Thin rounds that lay flat on the muhammara. Thick slices fall off when you pick up the pita.

The mint goes on as whole leaves. Do not chop it. Whole leaves give a bigger burst of flavour when you bite through one.

Spicy Blue Cheese Middle Eastern Pita Flatbread

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4.6 from 5 reviews

• Author: Lail Hossain
• Total Time: 5 minutes
• Yield: Serves 2

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Description

A no-cook flatbread of pita topped with muhammara sauce, fresh cucumber, mint leaves, and crumbled blue cheese. Assembled in two minutes. No oven required.

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Ingredients

Units USM Scale 1x2x3x

For the muhammara

• 1 cup (150 g) roasted red peppers, peeled and drained
• 1/3 cup (40 g) walnuts
• 1 small garlic clove
• 1 1/2 tbsp olive oil
• 1 tbsp pomegranate molasses
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1-2 tbsp breadcrumbs
• 1/2 tsp sea salt
• 1/2 tbsp lemon juice

For the pita

• 1 large round pita or 2 small pitas
• 1/2 cucumber, thinly sliced
• small handful fresh mint leaves
• 2-3 oz (60-85 g) crumbled blue cheese

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Instructions

For the muhammara:

Place roasted red peppers, walnuts, garlic, olive oil, pomegranate molasses, cumin, paprika, breadcrumbs, salt, and lemon juice in a food processor.
Blend until mostly smooth but still slightly textured. Taste and adjust salt or acidity if needed. Set aside.

For the pita:

Warm the pita briefly in a dry pan or oven until heated through.
Spread a generous layer of muhammara across the surface.

To assemble:

Arrange cucumber slices over the muhammara.
Add mint leaves, tearing larger ones if needed.
Crumble blue cheese over the top.
Slice and serve while the pita is still warm.

Notes

The texture of muhammara can be adjusted with breadcrumbs—use less for a looser spread, more for a thicker consistency.

If pomegranate molasses is unavailable, a mix of lemon juice and a small amount of honey can approximate the balance.

Warming the pita helps soften the structure and brings out the aroma of the spread.

Blue cheese varies in intensity; adjust quantity depending on how dominant you want it to be.

This can also be served as an open-faced flatbread or cut into smaller pieces for sharing.

• Prep Time: 5 minutes
• Category: Main Course
• Method: No-Cook
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 2
• Sodium: 600
• Fat: 12
• Carbohydrates: 30
• Fiber: 3
• Protein: 8

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