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.
- 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