Crispy Za'atar Beef Kofta Flatbreads with Whipped Pistachio-Mint Labneh

This fusion flatbread combines the earthy warmth of Middle Eastern za'atar with juicy beef kofta and a luxurious whipped pistachio-mint labneh. Currently trending on Pinterest for its unique twist on protein-packed handheld meals, it delivers restaurant-quality flavor with minimal effort. Perfect for meal prep or a quick family dinner that feels indulgent yet wholesome.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• For the Kofta:
• 1 lb 90% lean ground beef
• 1/4 cup finely grated onion
• 3 tbsp za'atar seasoning
• 2 cloves garlic, minced
• 1 large egg
• 1/4 cup almond flour
• 1 tsp salt
• 1/2 tsp black pepper
• For the Whipped Labneh:
• 1 cup full-fat labneh or Greek yogurt
• 1/4 cup shelled pistachios, finely chopped
• 2 tbsp fresh mint, minced
• 1 tbsp extra virgin olive oil
• Zest of 1 lemon
• Pinch of sea salt
• For Assembly:
• 4 small whole wheat or protein flatbreads
• 1 cup baby arugula
• 1/2 cup quick-pickled red onions (thinly sliced red onion soaked in apple cider vinegar for 10 minutes)
• Extra virgin olive oil for brushing
• Additional za'atar and chopped pistachios for garnish

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine ground beef, grated onion, za'atar, minced garlic, egg, almond flour, salt, and pepper. Mix gently with hands until just combined—avoid overmixing.
3. Divide mixture into 8 equal portions. Roll each into a slender, slightly flattened kofta shape (about 3-4 inches long). Place on prepared baking sheet.
4. Bake kofta for 15-18 minutes, flipping halfway through, until browned and cooked through. For extra crispness, broil for final 1-2 minutes.
5. While kofta bake, prepare whipped labneh: In a medium bowl, combine labneh, chopped pistachios, mint, olive oil, lemon zest, and salt. Whip vigorously with a fork until light and fluffy. Set aside.
6. Quick-pickle red onions by placing thin slices in a small bowl, covering with apple cider vinegar, and letting sit for at least 10 minutes.
7. Brush flatbreads lightly with olive oil and warm in oven (or on a dry skillet) for 2-3 minutes until pliable and slightly toasted.
8. Assemble: Spread each warm flatbread generously with whipped pistachio-mint labneh. Top with baby arugula, 2 beef kofta, and pickled red onions.
9. Garnish with an extra sprinkle of za'atar and chopped pistachios. Drizzle with a touch of olive oil if desired.
10. Serve immediately while kofta are hot and flatbreads are warm.

Chef's Note

Grate the onion using a microplane—this releases maximum moisture and flavor into the kofta without creating chunks that could cause crumbling.

Make-Ahead Tips

Kofta can be shaped and refrigerated up to 1 day ahead. Whipped labneh keeps in an airtight container for 3 days; stir before using.

Substitutions

Ground turkey or lamb for beef; tahini thinned with lemon juice for labneh; gluten-free flatbreads; sunflower seeds for pistachios.