Zaatar Pickles Recipes

ZA'ATAR PICKLES

Steps:

• Pour water into a 1-gallon glass jar with a lid and dissolve salt. Add garlic followed by thyme, oregano, and harissa.
• Heat coriander, sesame seeds, and cumin seed in a dry pan over medium-low heat, stirring to avoid burning, until fragrant, about 30 seconds. Add toasted spices to the salt mixture along with sumac. Cover tightly with a lid and shake to combine.
• Place as many cucumbers as will fit into the jar while remaining submerged in the brine. Keep sealed in the refrigerator for 10 days to pickle.

MANAKEESH ZAATAR

Steps:

• For the zaatar: Combine the sesame seeds, sumac, thyme and salt together in an airtight container.
• For assembly and serving: Preheat the broiler. After it has risen, divide the full dough recipe in half, reserving one half to make Spinach Fatayer (keep the extra dough covered until ready to use). Cut the remaining half into 6 equal portions and roll each into a small ball shape. Preheat a large skillet over medium heat. Flatten one ball with the rolling pin, then prick lightly all over with a fork to prevent puffing.
• Cook each dough round in the skillet over medium heat until toasted and browned in spots on the first side, 2 to 3 minutes, then remove from the heat (the dough will only be cooked on one side). Repeat with the remaining dough balls.
• Meanwhile, mix 1/4 cup zaatar with 1/3 cup olive oil in a small bowl. Spread some of the mixture on the uncooked sides of the flatbreads, place on a baking sheet and broil until they are golden and crisp on top, about 2 minutes. Serve the manakeesh zaatar with sliced pickles, olives, tomatoes and mint.
• Mix the flour, yeast, olive oil and salt in the bowl of a stand mixer fitted with the dough hook attachment. Add the warm water, a little at a time, until the dough starts to come together into one mass and forms around the hook. Increase the speed to high and continue kneading for 4 minutes.
• Dust a work surface with flour and transfer the dough to it. Continue kneading by hand, then form the dough into a large ball, dust lightly with flour and place in a large bowl. Cover with a kitchen towel and let rise in a warm place for 1 hour.

ZA'ATAR

Steps:

• Lightly toast the cumin seeds in a dry pan, just until they start to release their aroma. Grind them to a fine powder using a pestle and mortar then stir in all the other ingredients plus 2 tsp salt and 1 tsp freshly ground black pepper. It is now ready to use in your recipes, but will keep in a clean jar or airtight container for a month.