Zahtar Food

ZA'ATAR

Steps:

• Stir together all ingredients in a small bowl.
• Available at Middle Eastern markets and by mail order from Kalustyan's (212-685-3451).

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.

ZA'ATAR SPICE BLEND

Steps:

• If using fresh za'atar or oregano, arrange it on a towel-lined plate and microwave in 15-second intervals, stirring between intervals, until dry and crumbly, 2 to 2 1/2 minutes.
• Crumble the leaves by hand or in a spice grinder until almost fine (the way dried herbs look), then combine in a medium bowl with the marjoram, sesame seeds, thyme, sumac, and salt. Store in an airtight container for up to 3 months.

ZA'ATAR

Steps:

• Put all of the ingredients into a spice grinder and pulse until a powder is formed, about 30 to 45 seconds. Store in an airtight container for up to 2 months.

ZAATAR PITA BREAD

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.

ZA'ATAR OR ZAHTAR - SPICE MIX OF JORDAN, SYRIA, LEBANON

Steps:

• Combine all ingredients in small bowl. Store in airtight container.

ZA'ATAR

Steps:

• Grind the savory, sumac, salt and sesame seed in a spice grinder or clean coffee grinder until you obtain a fine powder.
• Keep in a sealed jar in a cool, dark and dry place.
• To use: mix 1-2 tblsps of zaatar with 1-2 tblsps extra-virgin olive oil and spread on warm, toasted bread.
• Top with freshly-ground black pepper.
• You can also top pita breads with the zaatar and olive oil mixture and bake in the oven to make pita crisps.
• Zaatar will begin to lose its flavour after 2 months.

ZAHTAR

Steps:

• Combine all ingredients in a medium bowl. In batches, grind in a spice mill until fine.

HOMEMADE ZAHTAR

Steps:

• Combine all ingredients in a bowl.
• store in an airtight jar.