Baked Tomatoes with Feta and Dukka

• tomatoes↗1 кг суміші середніх та великих стиглих kg
• fine sugar1 ч. л. tsp

  (optional)

• extra virgin olive oil↗4 ст. л. tbsp
• feta↗150 г g

  crumbles

• duka4 ст. л. tbsp

  (see below)

• parsley↗

  and mint leaves, for serving

• strong wheat flour↗500 г g

  plus extra for dusting

• instant dry yeast↗1 ч. л. tsp
• fine sugar1 ч. л. tsp
• fine sea salt1 ч. л. tsp
• olive oil↗2 ст. л. tbsp
• sesame seeds↗2 ст. л. tbsp
• pistachios↗25 г g

  shelled, coarsely chopped

• hazelnuts↗25 г g

  shelled, coarsely chopped

• sesame seeds↗4 ч. л. tsp
• коріандр (насіння)1 ч. л.
• кумін (насіння)↗1 ч. л.
• кмин (насіння)1 ч. л.

Step-by-step instructions

1. 1

   First, prepare the duqqa: combine all its ingredients in a bowl, mix until homogeneous and set aside. For the flatbread, mix flour, dry yeast, sugar and salt in a large bowl. Add 300 ml warm water and knead a soft, sticky dough. Transfer it onto a lightly floured surface and knead for 5 minutes until smooth. Return the dough to the bowl, cover with a clean towel and let it rise in a warm place until doubled (about 1 hour).

2. 2

   Preheat the oven to 220 °C (200 °C with convection or gas 7). Place the risen dough on the floured surface, divide it into four pieces and shape each into a ball. Then roll the balls into ovals about 4 mm thick. Carefully transfer the ovals onto two large non‑stick baking sheets, brush them with olive oil and sprinkle sesame evenly. Bake for 15 minutes until the breads are golden and firm to the touch. Transfer the baked breads to a rack and let cool.

3. 3

   Preheat the oven to 220 °C (200 °C with convection or gas 7). Cut the tomatoes in half lengthwise, place them cut‑side up in a large oven‑proof dish. Season with a pinch of sea salt, a little black pepper and, if desired, a pinch of sugar. Drizzle with olive oil, sprinkle with feta crumbles and the prepared duqqa.

4. 4

   Bake for 20–25 minutes until the tomatoes are soft and juicy and the feta is golden but not overly dark. Let the dish rest for 5 minutes, then scatter fresh parsley and mint leaves. Serve hot with warm flatbread.