Recipe by BRFM vendor Apricot Sun‘s owner and food developer, Marlen Wenzel

Customers who have the pleasure of talking with Marlen at the Market know that she is from Jordan and loves sharing the flavors and smells from her home country. This week she is sharing one of her favorite holiday recipes that is sure to wow your friends and family!  As Marlen says: “Enjoy! Sahtain (to your health)!”


  • 6 Tbsp Zaatar Spread by Apricot Sun, divided
  • Flatbread or Naan Bread
  • 1 eggplant
  • 2 yellow squash
  • 1/4 lb cooked shrimp (or sautéed tofu)
  • 3 tbsp crumbled feta cheese
  • Olive oil spray can
  • Cilantro washed, thick chopped for garnish


  • Wash and peel strips of skin from the eggplant so that it looks striped! Then cut into 1/4 inch thick rounds.
  • Wash and cut the yellow zucchini, 1/4 inch.
  • Line baking sheet with aluminum or parchment paper, and spray olive oil
  • Line the sliced veggies – eggplant and zucchini. Drizzle Zaatar Spread on top- about 3 tbsp. Spray with olive oil to cover.
  • Roast veggies on Low for 10-15 minutes or until golden brown.
  • Cut the shrimp or tofu into bitesize pieces.
  • Dice the tomatoes.


  • Preheat oven to 275 F.
  • Place flatbread on baking sheet.
  • Spoon a generous portion of Apricot Sun Zaatar Spread, flavor of your choice/ original or hot- about 3 tbsp or more.
  • Layer the veggies followed by the protein- shrimp or tofu. Then layer diced tomato, feta cheese, and drizzle more Zaatar Spread, 2 tbsp.
  • Warm in the oven for 10-15 minutes.
  • Cut into desirable size pieces.
  • Garnish with chopped cilantro and serve!

Marlen’s Tips:

  • Marlen uses @stonefirenaan Naan bread or Flatbread. If you know of a local flatbread vendor, please let her know!
  • You can start with raw shrimp, sauté, then flavor with garlic, Baba’s Pepper and some salt. You can sub sautéed tofu to keep it #vegan 🌱 Vegan cheese can also replace feta cheese.
  • You can prepare all components ahead of time for a quick and easy “put it together” before the party or dinner!
  • Warm in the oven for 10 minutes or until you start to see the olive oil penetrate through the flatbread. That’s a good indicator that it’s warm. Cut into pieces. It will be messy but full of flavor!
  • Marlen’s motto: Eat responsibly.
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