Middle East Recipes with Za´atar

Basics of Za´atar

Za'atar seasoning is fragrant and tangy with just a hint of nuttiness. This sounds like a spice mix with a lot going on, but it's actually just a simple blend of a few common herbs with one secret ingredient...Za'atar blends together thyme, sesame seeds, and -here's the kicker - dried sumac! If you've never had it, sumac has a slightly astringent, lemony flavor. It can be pretty powerful on it's own, which is why we love it balanced with the other flavors in this mix.

This seasoning is used heavily throughout Middle Eastern cuisine, and it's not hard to find ways to use it! Za'atar can make a subtle background flavor for red meat or it can add a brighter note to fish and poultry.
It's also fantastic sprinkled on top of flatbread, over grilled vegetables, or used in dips like hummus, baba ghanoush or tzatziki.

Here's a basic formula:



Za'atar Seasoning Blend

2 Tablespoons dried thyme
2 Tablespoons dried sumac*
2 Tablespoons sesame seeds, toasted or un-toasted as you prefer

You can simply shake these ingredients together in a spice jar or grind them in a spice grinder for a finer powder. Some mixes will also add a tablespoon of marjoram or oregano to the mix. If you like the flavor of these herbs, feel free to add them!
As with all spices, keep this mix stored in a cool, dark place.

*Note: Sumac


While you may have wild sumac growing in your backyard, and you know it's poisonous, there are non-poisonous varieties of sumac that grow in the Middle East that are crushed up in powder and used as a spice. Sumac spice is commonly found in Middle Eastern cuisine. The dark reddish powder has a zingy, lemony taste and is excellent when sprinkled on chicken, grilled lamb, and hummus. It's also used as an ingredient in zataar, a Middle Eastern spice mix. The spice was long used to add tartness to many dishes until the Romans introduced lemons to the area.

Source: http://www.thekitchn.com/from-the-spice-cupboard-zaatar-82566

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Fast za´atar dip

You need:

pita bread (or some other white bread like Italian bread)
olive oil
za´atar

Dip bread to olive oil, then to za´atar. Eat and enjoy!

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Manaoushe bi Za'atar and Sfiha - Za'atar Flatbreads and Spiced Lamb Flatbreads.

Makes 16-24 flatbreads, depending on their size.

for the dough (can substitute purchased pizza dough):
2 1/4 teaspoons active dry yeast
pinch sugar
1 1/4 cups lukewarm water
4 cups flour
3 tablespoons olive oil

for the za'atar topping:
1 cup za'atar
1 cup olive oil

for the lamb topping (sfiha):
1 small onion, finely chopped
2 tbl tomato paste
2 tbl pomegranate molasses
1 lb ground lamb
1/2 teaspoon aleppo pepper (or sub half cayenne pepper and half paprika)
1/2 teaspoon cinnamon
1/2 teaspoon allspice
pine nuts, for topping

For lamb topping:
Heat a splash of olive oil in a large skillet. Saute the onions until softened and translucent. Add the tomato paste, pomegranate molasses and stir everything round so that it toasts for about a minute, then add a splash of water (about2-3 tbl) to dilute the mixture. Crumble the ground lamb into the skillet and sprinkle with aleppo pepper, cinnamon and allspice. Cook, stirring, until the lamb is browned and cooked through, 10-15 minutes. Taste for seasoning (salt is not added because of the tomato paste, but use your judgement).

For the dough:
1. In a deep bowl, combine the sugar, yeast, and warm water and allow to proof for 5-10 minutes, until foamy. Add the olive oil and gradually add the flour and salt, stirring with a wooden spoon, until a dough forms. Knead the dough in the bowl, adding flour as necessary to keep from being sticky, until smooth and elastic, about 10 minutes. Rinse out the bowl, lightly oil, and return dough to the bowl. Allow to rise in a warm place until doubled in volume, about 1 hour.
2. Punch down the dough and divide into 16 balls (for medium sized flatbreads, you can divide into 24 balls for smaller flatbreads). Roll out each piece into a circle, let rest for 15-30 minutes, loosely covered with a towel.

Bake the breads
Preheat oven to 350F / 175 C. Top the breads with desired toppings, transfer to a baking sheet. Bake for about 20 minutes (more or less, depending on the size/thickness of your breads), or until lightly golden on the edges. Do not overbake. Serve warm or at room temperature.

Source: http://desertcandy.blogspot.fi/2008/11/zaatar-flatbreads-and-spiced-lamb.html

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Za'atar Pita Chips with Yogurt Dip

4 tablespoons za´atar
5 tablespoons olive oil
2 large pitas (or 4 small size pitas)
1 cup plain greek yogurt
1 tablespoon mint, chopped
1 small garlic clove, grated or minced
1/8 teaspoon salt

Preheat oven to 350 degrees Fahrenheit / 175 C. Combine za'atar and olive oil in a small bowl to form a paste. Cut one pita open around the edge to create two rounds. Repeat with remaining pita. Place pita rounds on a baking sheet. Spread za'atar mixture over rough sides of pita rounds using the back of a spoon. Bake until edges are golden, about 5-7 minutes. Allow to cool slightly and cut into wedges.

Combine yogurt, mint, garlic, and salt. Serve along side pita chips.



Source: http://www.thekitchn.com/weeknight-snack-recipe-zaatar-156151

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Manakish Zaatar

Makes 8 (7 to 8-inch flatbreads)

Flatbread
1 cup lukewarm water
1/2 teaspoon sugar
1 (1/4-ounce package) active dry yeast (about 2 1/4 teaspoons)
3 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon salt
2 tablespoons extra virgin olive oil, plus more for greasing

Zaatar topping*
1/4 cup ground sumac
3 tablespoons dried thyme
3 tablespoons dried oregano
2 tablespoons toasted sesame seeds
1 teaspoon coarse salt
1/2 cup extra virgin olive oil

*Can substitute 3/4 cup pre-made zaatar blend for the sumac, thyme, oregano, and sesame seeds.

Combine the water, sugar, and yeast, and let it stand for about 10 minutes until foamy.

Meanwhile, combine the flour and salt in a large bowl. Add the olive oil and work it in with your fingers. Make a well in the center, add the yeast and water mixture, and stir to form a soft dough.

Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Form it into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and leave the dough to rise in a warm, draught-free place for about 1 hour until it doubles in size.

Preheat oven to 400 F / 200 C. Place a baking stone or baking sheet in the oven as it heats.

Knead the dough briefly and divide it into 8 balls. Place the balls on a lightly oiled baking sheet, cover with a damp cloth or plastic wrap, and let stand for about 15 minutes.

Meanwhile, combine the zaatar topping ingredients in a small bowl.

On a lightly floured surface, flatten each ball of dough and roll it into a circle 1/8-inch thick and about 7-8 inches in diameter.

Press each circlele with your fingertips to make little indentations for the topping to rest in. Spread 1 heaping tablespoon of zaatar topping over each round, leaving a 1/2-inch border around the edges.

Bake until lightly browned and crisp, about 8 minutes. Depending on the size of your oven and baking stone or baking sheet(s), you may need to do several batches.

Serve warm right away or else cool on racks.

Source: http://www.thekitchn.com/flatbread-recipe-manakish-zaatar-recipes-from-the-kitchn-178416

Chickpea Za’atar Salad

Serves 4

1 cup / 240 ml raw chickpeas / garbanzo beans
1 cup / 240 ml raw wheat berries, preferably freekeh or use kamut wheat, spelt berries or barley
2 aubergines / eggplants
2 tbsp cold-pressed olive oil or coconut oil
1 tsp cumin seeds
1 tsp ground sumac
4 tomatoes
1 handful fresh flat-leaf parsley
2 tbsp cold-pressed olive oil
1/2 lemon, juice
2-3 tbsp Za’atar spice blend
1/2 cup (150 g) goat’s cheese, crumbled

Soaking and cooking chickpeas / wheat berries: Place chickpeas and wheat berries in two bowls, cover with twice as much water and let soak overnight. Rinse and drain, place in two cooking pots, cover with water twice the amount of chickpeas/berries, add a pinch of salt and pepper and cover. Bring to a boil, then remove the lid, lower the heat and let simmer for approximately 1 hour. Test to see if tender. It may vary in the cooking time. Drain and allow to cool.

Roasting the aubergine: Preheat the oven to 200°C / 400°F. Cut the aubergine into 1/2-inch / 1 cm squares. Place on a baking tray, drizzle with olive oil, sumac and cumin seeds and toss with your hands so every aubergine are lightly coated in oil and spices. Bake in the oven for around 20 – 30 minutes or until golden and soft.

Making the salad: Mix cooked chickpeas, cooked wheat berries, roasted aubergine, tomatoes, parsley, olive oil, lemon juice and Za’atar in a large serving bowl. Toss with your hands until well combined, sprinkle with goat’s cheese. Serve.

Source: http://www.greenkitchenstories.com/chickpea-zaatar-salad/

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Baked Za'atar Eggplant Fries with Lemon Tahini Dip

Serves About 4

For the fries:
1 large eggplant
1/2 cup all-purpose flour
3/4 cup panko breadcrumbs
3 tablespoons grated Parmesan
1/4 cup za'atar spice blend
1 teaspoon kosher salt
Pinch cayenne pepper
2 large eggs
Flaky salt (like Maldon), to finish

For the dip:1/2 cup tahini
1 tablespoon sour cream
2 tablespoons lemon juice
1 teaspoon apple cider vinegar
1 tablespoon tamari (or soy sauce)
1/4 teaspoon garlic powder
1 teaspoon za'atar spice blend
2-4 tablespoons water, to thin

To make the eggplant fries, preheat the oven to 425°F / 220 C. Wedge a wire rack atop a baking sheet (so the fries will be slightly elevated and not directly touching the baking sheet).

Cut the eggplant into 1/2-inch thick rounds. Then cut each round into 1/2-inch thick spears. Set aside.
Pour the flour into a small bowl. Beat the eggs together in another small bowl. In a third small bowl, combine the breadcrumbs, Parmesan, za'atar, salt and cayenne.

Roll the eggplant spears in the flour, dunk them in the egg, and then roll them into the bread crumb mixture. Lay each spear close to one another on the prepared baking sheet. Bake until golden brown and crispy, about 15 minutes. Sprinkle the tops with flaky salt.

While the fries are baking, combine all the ingredients for the dip except the water in a small bowl. To thin, add a drizzle of water and stir vigorously until you reach the desired consistency.

Serve the fries with the dipping sauce while the fries are still hot.

Source: http://www.thekitchn.com/recipe-bak...mon-tahini-dip-recipes-from-the-kitchn-183961