Combine all dry ingredients together in a bowl. Add wet ingredients to the mixer (kitchen aid or equivalent) and mix in dry ingredients. Mix on low speed for 8 minutes. Cut the dough in half and shape each piece into a ball. Rub a small amount of olive oil on each ball, place in a glass container, cover and place in the refrigerator overnight. A couple of hours before you are ready to make the bread, bring the dough to room temperature (about two hours). Add olive oil to your cooking pan, shape the bread and place on the oiled pan. Brush more olive oil on top of the bread, sprinkle with Za’atar, and roasted garlic. Place in the oven at 5000 F and cook for 4-8 minutes or until golden brown.

Add the oil to a small pan and warm up to 2750 F (any hotter it will fry and that is not what we want). Very carefully start adding the shrimp into the oil so they cook on one side. Add the garlic and shallot and start to flip the shrimp. Turn off the heat at this point. The oil is hot enough to finish cooking the shrimp.

Add all ingredients in your mixer and whip until well combined (You can do this by hand as well).

Place some dollops of whipped feta on the flatbread, put as much shrimp as you’d like on the bread, drizzle with Durant Garlic Fused Olive Oil, sprinkle with Durant Black Sea Salt, slice, serve and enjoy! (Save the oil you used for cooking the shrimp and use it for anything you want. It will last for a week in the refrigerator.)

2021 Durant Vineyards Lark Sauvignon Blanc

AROMAS / grapefruit, passionfruit, honeysuckle, lime, honeydew melon, pear
PALATE / white peach, lemon cheesecake, honeycomb, pineapple, creamy lees, coconut
MOUTHFEEL / delicate and refined entrance; mid palate shows off a plethora of ripe fruit, the finish highlights the texture of the lees stirring, barrels, and concret with a smooth and generous lasting impression.