ZA'ATAR-SPICED PITA
Steps:
- Preheat the oven to 425 degrees F.
- Stack the pita and, using a sharp serrated knife, cut into 6 wedges. Place the wedges in a large metal mixing bowl. Drizzle in the olive oil. Using metal tongs, toss the pita to coat evenly. Sprinkle in the sesame seeds, thyme, oregano, sumac, salt and pepper; toss to distribute the seasonings evenly.
- Transfer the pita to a baking sheet and spread uniformly to ensure even browning. Place into the oven and bake until golden brown, 5 to 7 minutes. Remove and cool slightly.
ZAATAR PITA BREAD
Provided by Food Network
Time 2h20m
Yield 12 pitas
Number Of Ingredients 12
Steps:
- Mix the zaatar and olive oil in a bowl and set aside.
- Preheat the oven to 500 degrees F and lay a baking tray in the oven to heat.
- Cut the Lebanese Pita Dough into 12 pieces. Roll out the dough to 1/4- inch thick. Pinch the edges around the dough to form higher edges. Take a fork and pierce the dough all over, releasing any air pockets. Spread 1 to 2 tablespoons za'atar (make sure you mix before using) over each pita dough. Place 3 to 4 pitas on the hot baking tray in the oven and close the door immediately, making sure to not overcrowd the baking tray or oven. Bake until golden on the bottom and a little golden on the top, about 5 minutes. Serve with labneh, tomatoes and black olives rolled inside. The perfect Lebanese breakfast!
- Sift the flour, yeast, salt, and sugar together. Make a well in the middle of the dry mixture. Pour in the lukewarm water. Mix by hand on a floured work surface until the dough comes together. Then knead the dough for 10 to 15 minutes until smooth and the dough bounces back when you push into it. Drizzle the dough with olive oil and place in a warm spot covered with a damp towel. Let rise until the dough doubles in size, depending on the temperature, it could take 30 minutes to 1 1/2 hours.
SHAWARMA-SPICED TOFU PITA WRAPS
Squeezing the tofu to get rid of as much water as possible primes it to soak up oil, spices, and, in a word, flavor.
Provided by Chris Morocco
Categories Tofu Onion Vinegar Coriander Paprika Cinnamon Yogurt Garlic Cucumber Mint Dinner Quick & Easy Vegetarian Quick and Healthy
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F. Toss onion and vinegar in a small bowl to coat; set aside.
- Squeeze tofu over a medium bowl, gently at first, then more firmly to expel as much water as possible (like squeezing out a big sponge). Don't worry if it starts to crack apart. When no more liquid comes out, tear tofu into 1" pieces. Arrange in a single layer on a large rimmed baking sheet. Toss with oil, then add coriander, paprika, red pepper flakes, cinnamon, and 1 tsp. salt. Toss well to coat. Roast tofu, turning once or twice, until crispy around the edges and well browned, 20-25 minutes (the tofu will get crispier as it cools, so don't be tempted to take it too far and dry it out in the oven).
- Stir yogurt and garlic in a small bowl; season with salt. Assemble by dividing yogurt among pitas, followed by tofu, cucumbers, drained pickled onion, and a handful of mint.
LIMA BEAN SPREAD WITH FETA AND ZA'ATAR
Provided by Olivia Snaije
Categories easy, dips and spreads, appetizer
Time 40m
Yield 6 to 8 appetizer or snack servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Bring about 3 quarts water to a boil and add soaked, skinned beans. Reduce to a simmer and cook until beans are very soft, about 30 minutes. Meanwhile, drizzle garlic with 1 teaspoon of the olive oil, wrap in foil, and roast until very tender, about 30 minutes.
- When beans are soft, reserve about 1/2 cup of the cooking water, then drain well. Using a food processor, blend beans just until coarsely mashed. Allow roasted garlic to cool until it can be handled, then squeeze garlic out of its skin into bean purée. Add 3 tablespoons of olive oil, lemon juice, lemon zest and cumin. Process just until blended, adding a bit of reserved cooking water if needed to make a rough, chunky purée.
- Transfer to a bowl. Add mint and feta, and stir to mix. Season with salt, as needed. Place in a serving dish, drizzle with remaining olive oil, and sprinkle with the za'atar. Serve with pita bread.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 183 milligrams, Sugar 4 grams
ZA'ATAR CROUTONS
Slice up flatbread and sprinkle with spice mix to make crunchy bites to serve with dip - perfect to share with drinks or as part of a meze spread
Provided by Tony Kitous
Categories Side dish, Snack
Time 45m
Number Of Ingredients 3
Steps:
- Heat oven to 110C/90C fan/gas 1/4. Put the pittas on top of each other on a chopping board. With a bread knife, cut them into quarters, then cut each quarter in half again (so you end up with 16 equal-sized triangles).
- Add the olive oil, a pinch of salt and the za'atar to a small bowl, and stir to combine. Using a pastry brush or your finger, coat the pittas on both sides with the mixture, then put them on a baking tray and bake in the oven for 30-40 mins until crisp.
Nutrition Facts : Calories 304 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
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