Whipped bone marrow butter flatbreads
Bread — specifically flatbreads — is probably my go-to because of their incredible versatility. The way they soak up fats and flavors, the crispy, crunchy edges, those slightly charred bits… flatbread is the perfect vehicle for almost anything.
This recipe was an absolute triumph. When cooked just right, this flatbread can easily be the best you’ve ever had. But the real showstopper? The whipped bone marrow butter — rich, silky, and deeply indulgent. Chunks of cold butter melt slowly over the warm bread, creating little pockets of pure, buttery bliss.
The beauty of this dish is that it’s perfect for making in stages, in a kitchen full of family, on a casual eating night where everyone can join in and enjoy the process as much as the food. And the best way to enjoy it? Straight out of the oven, while the butter is still melting.
Whipped bone marrow butter
Ingredients:
1kg roasted bone marrow (weight pre-roasting)
250g softened butter
1 tbsp smooth mustard (German-style)
20g chopped dill
30g chopped parsley
3 garlic cloves, chopped
Zest and juice of 1 lemon
Salt, pepper, optional finely chopped chilli
Method:
Whip butter until fluffy. Add bone marrow and the rest of the ingredients together until fluffy.
Flatbreads
Ingridients
Top with the bone marrow butter generously and sprinkle with my za’atar.
