Yummy! Recipes of za´atar

sister herb

Official TTI Chef
Refer to a post #4 in the thread Herbs and spices ( http://turntoislam.com/community/threads/herbs-and-spices.92807/ ) - using of spice called za´atar:

Flatbread Recipe: Manakish Zaatar

Makes 8 (7 to 8-inch flatbreads)

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

sister herb

Official TTI Chef
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


How to Make Homemade Pita Bread


Makes 8 rounds


1 cup warm water (not hot or boiling)
2 teaspoons active dry or instant yeast
2 1/2 - 3 cups all-purpose flour
2 teaspoons salt
1-2 teaspoons olive oil (optional)

Mixing bowl
Rolling pin
Cast iron skillet (for stovetop baking)
Baking sheet or a baking stone (for oven baking)


1. Form the Pita Dough:
Mix the water and yeast together, and let sit for about five minutes until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil (if using). Stir until a shaggy dough is formed.

2. Knead the Dough:
Sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It's better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before finishing kneading.

3. Let the Dough Rise:
Clean the bowl you used to mix the dough and film it with a little olive oil. Set the dough in the bowl and turn it until it's coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it's doubled in bulk, 1-2 hours.

At this point, you can refrigerate the pita dough until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.

4. Divide the Pitas:
Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk. Sprinkle the pieces with a little more flour and then cover them with a kitchen towel or plastic wrap wrap until you're ready to bake them.

5. Shape the Pitas:
Using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick. Lift and turn the dough frequently as your oll to make sure the dough isn't sticking to your counter. Sprinkle with a little extra flour if its starting to stick. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get into a rhythm, you can be cooking one pita while rolling the next one out.)

6. To Bake Pitas in the Oven:
While shaping the pitas, heat the oven to 450 F / 230 C. If you have a baking stone, put it in the oven to heat. If you don't have a baking stone, place a large baking sheet on the middle rack to heat.

Place the rolled-out pitas directly on the baking stone or baking sheets (as many as will fit), and bake for about 3 minutes. I've found it easiest to carry the pita flat on the palm of my hand and then flip it over onto the baking stone. The pita will start to puff up after a minute or two and is done when it has fully ballooned. Cover baked pitas with a clean dishtowel while cooking any remaining pitas.

7. To Bake Pitas on the Stovetop:
Warm a cast iron skillet over medium-high heat until a few bead of water sizzle immediately on contact. Drizzle a little oil in the pan and wipe off the excess.

Lay a rolled-out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita should start to puff up during this time; if it doesn't or if only small pockets form, try pressing the surface of the pita gently with a clean towel. Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas.

8. Storing the Pitas:
Pitas are best when eaten immediately after cooking. Leftover pitas will keep in an airtight bag for several days and can be eaten as they are or warmed in a toaster oven. Baked pitas can also be frozen with wax paper between the layers for up to three months.

Additional Notes:

Storing the Dough: Once it has risen, the pita dough can be kept refrigerated until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.

Pitas That Won't Puff: Sometimes you get pitas that won't puff. The problem is usually that the oven or the skillet aren't hot enough. Make sure both are thoroughly pre-heated before cooking. Even pitas that don't puff are still delicious and can be used wraps or torn into pieces for dipping in hummus.

Source: http://www.thekitchn.com/how-to-make-homemade-pita-bread-90844

sister herb

Official TTI Chef
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/

sister herb

Official TTI Chef
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

sister herb

Official TTI Chef
Sweet Potato Soup with Feta and Zaatar Oil


Serves 6 to 8
  • 1/4 cup plus 2 tablespoons olive oil
  • 2 tablespoons zaatar
  • 1 tablespoon butter
  • 1 onion, peeled and diced
  • 1 carrot, peeled and diced
  • 1 leek, white part only, rinsed thoroughly and diced
  • 5 medium sweet potatoes, peeled and cut into 1" cubes
  • 6 cups water
  • 2 cups chicken stock
  • 1 bay leaf
  • 1 tablespoon salt
  • 1/4 cup feta cheese
  1. In a small pot, combine ¼ cup olive oil and the zaatar. Cook over medium heat until hot, but take care not to burn the zaatar. Set aside for at least one hour to cool and infuse.
  2. In a large pot, heat the butter and remaining olive oil over medium high heat. When the butter has melted, add the onion, carrot, and leek, and cook until softened, about five minutes. Add the sweet potato cubes and sauté for another minute. Add the water, stock, and bay leaf, and bring to a boil. Once the soup begins to boil, lower to a simmer and cook for 30 minutes. Check to make sure the sweet potatoes are completely soft. If not, continue cooking until they are.
  3. Remove the bay leaf and puree the soup using a regular or immersion blender. Check the seasoning and add the salt (you may need more or less depending on what type of stock you used). Ladle out the soup into individual bowls. Crumble some feta into each bowl, and drizzle each bowl with some of the zaatar oil.

Source: http://food52.com/recipes/1598-sweet-potato-soup-with-feta-and-zaatar-oil

sister herb

Official TTI Chef
Roasted Butternut Squash and Red Onion with Tahini and Za’atar


1 large butternut squash (2 1/4 lb. in total), cut into 3/4 by 2 1/2-inch wedges
2 red onions, cut into 1 1/4-inch wedges
3 1/2 Tbsp. olive oil
3 1/2 Tbsp. light tahini paste
1 1/2 Tbsp. lemon juice
2 Tbsp. water
1 small clove garlic, crushed
3 1/2 Tbsp. pine nuts
1 Tbsp. za’atar
1 Tbsp. coarsely chopped flat-leaf parsley
Maldon sea salt and freshly ground black pepper

Preheat the oven to 475 degrees F / 245 C.

Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool.To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.

Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.

To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za’atar and parsley.

Source: http://www.bonappetit.com/events/pr...-ottolenghi-s-roasted-butternut-squash-recipe

sister herb

Official TTI Chef
Zaatar and Pomegranate Roasted Chicken


1.5 kg chicken, cut into pieces with skin on
1/4 cup olive oil
4 tbs zaatar
2 tbs pomegranate molasses (recipe below)
4 garlic cloves, crushed
salt and pepper to taste
1 lemon
1/4 cup toasted pine nuts
3 tbs parsley
3 tbs fresh pomegranate seeds

Make the marinade by mixing together olive oil, zaatar, pomegranate
molasses, garlic, salt and pepper. Rub the chicken with this marinade

Preheat the oven to 200 degrees Centigrade / 400 F. Place the chicken skin
side up in a baking tray in the middle rack and roast for about 1 hour
or until the chicken has beautifully browned and cooked through. If
you prefer the skin to be crispy, place the chicken under the broiler
for a few minutes but watch it very carefully to avoid burning.
Sprinkle with lemon juice, pine nuts, parsley and pomegranate seeds
and serve immediately.

Source: http://sipsandspoonfuls.com/2013/02/zaatar-and-pomegranate-roasted-chicken.html


Pomegranate Molasses Recipe
  • Cook time: 1 hour
  • 4 cups pomegranate juice
  • 1/2 cup sugar
  • 1/4 cup lemon juice


In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat just enough to maintain a simmer. Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. Pour out into a jar. Let cool. Store chilled in the refrigerator.

If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.

Source: http://www.simplyrecipes.com/recipes/pomegranate_molasses/


Plus: If you can´t find pomegranate juice...

  • Place your pomegranate seeds in a blender.

  • Pomegranate-Juice-1-640x480.jpg
Pulse the seeds a few times to break them apart and release their juice. Don't blend them for a long period of time, or the seeds will break apart and create cloudy juice.

  • Pomegranate-Juice-2-640x480.jpg
Use a mesh strainer to strain the pomegranate liquid into a container.

  • Pomegranate-Juice-3-640x480.jpg
Use the back of a spoon to push against the pomegranate pulp and extract as much juice as possible.

  • Seeds-Strained-640x480.jpg
Chill, if desired, and enjoy.

  • Pomegranate-Juice.jpg

sister herb

Official TTI Chef
Za’atar & Sumac Crusted Roast Leg of Lamb



1 kg half leg of lamb
2 tablespoons za’atar spice blend
1 tablespoon powdered sumac
2 tablespoons olive oil

Note: For larger or smaller legs of lamb, adjust the volume of the spice and oil rub accordingly.

  • Combine the za’atar, sumac and oil and mix well.
  • Rub the spice and oil mix all over the surface of the lamb joint.
  • Roast according to your normal temperature times. (I roasted for half an hour per 500 grams in a fan oven pre-heated to 180 C and my lamb was cooked to medium).
  • Remove from the oven and allow to rest for 15-20 minutes before serving.
Source: http://www.kaveyeats.com/2013/04/zaatar-sumac-crusted-roast-leg-of-lamb.html

sister herb

Official TTI Chef
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

sister herb

Official TTI Chef
Fast za´atar dip


You need:

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

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


sister herb

Official TTI Chef
Za´atar Rolls


  • 3 cups unbleached all-purpose or bread flour
  • 1 tsp salt
  • 1 tsp sugar or honey
  • 2 1/1 tsp dry instant yeast
  • 3 Tbsp olive oil
  • 1 cup water
Zaatar paste: 1/2 cup zaatar mix; mixed with 1/3 cup olive oil (or more)

1. Proof the yeast: Place the yeast, sugar and 1/2 cup warm water in a bowl, stir and let it bubble up about 15 minutes; place the flour, salt, in a mixer bowl and mix to combine. Add the oil and mix; add the proofed yeast and oil and mix; add the water and mix until the dough leaves the sides of the bowl. Add more water if necessary if the dough is too dry or stiff. Transfer to a bowl, cover with oil and place in a cupboard for a couple of hours for the dough to double in size.

2. Punch the dough, roll it out with a pin and spread the zaatar paste all over; roll and cut into rolls; place side by side on a greased 9″ square pan and let the rolls rise for a couple of hours more. Bake in a 375 F oven for 20 minutes until golden and dry. Cool in the pan. Serve.



Super sharing masha'allah.your excellent effort can save n help many sister to delicious new recipes ~ jazakallah khair :Thanks for sharing sister .