Feta and Pomegranate Molasses Babka

Feta and pomegranate molasses filled savoury babka

Work of art or savoury babka filling with feta, pomegranate molasses and sumac?

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Savoury babka you say? There is no good reason for you not to get in the kitchen and make this immediately. I was very loosely inspired by Molly Yeh’s za’atar mini babkas but as you can quickly see: they really are quite a long way from them.

Za’atar was lacking in our local supermarket, labneh non-existent (and I was too impatient to embark on making my own), and all the mini babkas seemed like too much effort when I wasn’t convinced that all the changes I’d made would even result in something edible anyway.

I should have made them in mini. This is so ridiculously good as a bread- deeply savoury from the cheese, a kick from the chilli flakes and acidic from the pomegranate molasses and sumac. I ate it grilled for breakfast for several days afterwards, with a big smear of honey on top, and cannot recommend that enough.

Perhaps in a future recipe I’ll do these again in mini, with a honey glaze already thoughtfully provided on top, but this giant babka is just good not to share in the meantime.

Feta and Pomegranate Molasses Babka

Feta and Pomegranate Molasses Babka

Ingredients

  • Babka dough - I used my babka dough without the sugar
  • 150g feta
  • 100g skyr or labneh
  • 2 tsp sumac
  • Pomegranate Molasses
  • Chilli Flakes
  • Fresh thmye

Instructions

  • Once you've made the babka dough and let it had it's first rise, roll it out into the biggest rectangle you can manage. Thinly spread over the skyr or labneh - this is the 'glue' that will hold all the filling together so try to get it all over your base. Then, sprinkle over the feta, sumac, chilli flakes and thyme leaves, finishing with a drizzle of the pomegrante molasses. Think Jackson Pollock painting.
  • To roll it up, start at the largest edge and roll as tightly as you can the whole way across until you have a thick log. Take a serrated knife and cut the log in half, and then twist the two strands together. This will be much longer than your loaf tin, but squash it in. Let the dough rise and puff up for an hour at room temperature, and then bake at 200 C for 35 mins.
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