Zaatar Yogurt Dip And Vegetables Recipes

ZAATAR YOGURT DIP AND VEGETABLES

Steps:

• Mix together yogurt, zaatar, lemon zest and juice. If you like it thinner, add 2 tablespoons water.
• Chill at least 2 hours or overnight to develop the flavors. Serve with vegetables and hummus.

ZA'ATAR STRAWS & GARLICKY YOGURT DIP

Steps:

• MAKE GARLICKY YOGURT DIP:.
• Take garlic and salt, and mash to a paste against cutting board with the flat side of a large knife.
• Ina a serving bowl mix garlic mash with thick yogurt or labneh and stir in parsley.
• MAKE STRAWS:.
• Preheat oven to 375°F
• Flour a work surface and a rolling pin.
• Set puff pastry on surface, sprinkle lightly with flour, and roll out into a rectangle about 8x12"x1/8"thick.
• Arrange pastry so that it's horizontal and trim edges even.
• Brush pastry all over with olive oil.
• Sprinkle left half of pastry liberally with half of the zaatar and fold right (unsprinkled) pastry half over zaatar, like closing a book.
• Lightly sprinkle top of pastry with flour and roll back out into a rectangle almost as large as the one you began with.
• As before, brush pastry with olive oil, sprinkle half with remaining zaatar, and fold unsprinkled half over zaatar.
• Roll with the pin a few times to seal.
• With a sharp knife, cut pastry lengthwise into 1/3" strips.
• Twist each strip loosely a couple of times and put on an ungreased baking sheet (push ends onto sheet to keep straw from untwisting; you may need 2 sheets).
• Dab tops of strips lightly with egg wash.
• Bake straws until medium golden brown, 12 to 15 minutes.
• Let cool 1 minute, then loosen gently from sheet with spatula.
• Serve warm or cool, with Garlicky Yogurt Dip.

YOGURT-CUCUMBER DRESSING WITH ZA'ATAR

Steps:

• Puree yogurt, cucumbers, and salt in a blender until smooth. Refrigerate, covered, at least 1 hour and up to 3 days. Generously sprinkle with za'atar just before serving.

ROASTED BEETROOT WITH ZA'ATAR, CHICKPEAS & HARISSA YOGURT

Steps:

• Heat oven to 220C/200C fan/gas 7. Halve the beetroots. Or quarter them if you're using medium ones or bigger. Mix all the spices together. On a very large baking tray or 2 smaller ones, mix the chickpeas and beetroot with the oil. Season well with sea salt and sprinkle the spices over. Mix again. Roast for 30 mins or until crisp at the edges.
• While the vegetables are cooking, mix the lemon zest and juice and some salt with the yogurt. Swirl the harissa through and thickly spread onto a platter or shallow bowl. Top with the beetroot and chickpeas, and sprinkle with the chilli flakes and mint.