Muttabel With Zaatar Spiced Pita Food

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.

LABNEH WA ZA'ATAR (SPICED YOGURT CHEESE)

Steps:

• Pour 2 cups of yogurt into a white flour sack towel or a few layers of cheese cloth, and squeeze out the whey until you cannot squeeze out any more.
• Place in a strainer over a bowl and refrigerate for about 24 hours squeezing out the whey every six hours or so until it forms a ball and is the consistency of cream cheese.
• Toast the sesame seeds in a small frying pan just until they turn golden; remove from heat.
• Mix together the za'atar spices and toasted sesame seeds in a shallow bowl.
• Divide the cheese into 3 sections and roll each into a ball.
• Roll cheese balls one by one in the spices.
• Drizzle with olive oil and garnish with fresh mint. Enjoy!

MUTTABEL WITH ZA'ATAR-SPICED PITA

Steps:

• Preheat oven to 350 degrees F.
• Split the eggplants in half through the stem and score the flesh sides. Drizzle with 1 1/2 tablespoons of the olive oil and season with salt and pepper. Roast eggplants, flesh side down on a sheet pan, until the skin begins to wrinkle and flesh is very tender, 30 to 35 minutes. Set aside to cool.
• When the eggplants are cool enough to handle, scoop out the flesh and transfer to the bowl of a food processor along with the garlic, parsley, tahini, lemon juice, cumin, and cayenne and puree until smooth. Add the remaining 1/2 cup of olive oil and pulse again to incorporate. Season with salt and pepper, to taste. Transfer to a bowl and stir in the red bell pepper. Garnish with a drizzle of olive oil if desired. Serve with pita strips for dipping.
• While the eggplants are cooking, make pita strips: Preheat oven to 375 degrees F. Put the pita wedges in a large mixing bowl. Combine za'atar spice mix and extra-virgin olive oil in a small bowl and drizzle over wedges. Season with salt and toss to coat evenly. Arrange pita wedges on a baking sheet and bake in the preheated oven for 10 to 15 minutes or until warmed through.