LAMB FLATBREAD WITH ZA'ATAR
A favorite Middle Eastern street snack is a small freshly baked flatbread, brushed with a mixture of olive oil and za'atar, the flavorful Middle Eastern spice mixture that contains wild thyme, sumac and sesame seeds. It is uncommonly good. For a more complex, pizzalike flatbread, this recipe adds spiced ground lamb and feta, along with a shower of herbs. But if you simply want the plain za'atar version, omit the lamb topping altogether.
Provided by David Tanis
Categories dinner, lunch, breads, appetizer, side dish
Time 2h30m
Yield 8 (6-inch) flatbreads
Number Of Ingredients 26
Steps:
- Make the dough: In a large mixing bowl or the bowl of a stand mixer, dissolve yeast and sugar in water. Stir in 1 cup flour to form a thin batter. Leave to rest until mixture is bubbly, about 20 minutes.
- Add remaining flour, olive oil and salt. Mix until dough comes together, then knead until smooth, about 5 minutes. The dough should be soft and a bit sticky; dust lightly with flour as necessary. Return dough to bowl, cover and let rise until doubled, about 1 hour. (Alternatively, put dough in a resealable plastic bag and refrigerate overnight.)
- Meanwhile, prepare the filling: Put 3 tablespoons olive oil in a wide skillet over medium-high heat. When oil is hot, add onions, season generously with salt and stir to coat. Cook, stirring, until softened and nicely browned, 5 to 7 minutes. Stir in garlic and cook for 1 minute more.
- Add lamb to skillet and mash into onions with a large spoon until crumbled. Sprinkle with salt, then stir in pepper, clove, allspice, cayenne, cumin, coriander, cinnamon, sumac and pomegranate molasses. Turn heat to low and stir to combine. Cook for 5 minutes, until meat is just cooked through. Transfer mixture to a rimmed baking sheet and spread out to cool. (You will have a bit more lamb filling than you need - it's good on buttered toast for a cook's treat.)
- Heat oven to 450 degrees. Punch down dough and divide into 8 2 1/2-ounce pieces. Knead each piece into a ball. Cover with a damp towel and let dough rest 20 to 30 minutes, then roll thinly or stretch each piece into a 6-inch round. Make the dough as thin as possible.
- Arrange 4 rolled-out dough rounds on a parchment-lined baking sheet. Brush each with a generous amount of za'atar-oil mixture over dough (all the way to the edges or you'll get a puffed up "lip"). Make a layer of thinly sliced or crumbled feta, then sprinkle 1/4 cup of the cooled lamb mixture over the entire surface. Sprinkle on a few pine nuts, if using. Press topping down with the palm of your hand.
- Bake 4 flatbreads at a time, on the upper rack of the oven, for 5 to 8 minutes or until puffed and lightly browned. The dough should still be soft and pliable, not crisp. Serve hot or at room temperature, garnished with parsley, mint and cilantro leaves, whole or roughly chopped.
LEBANESE ZAATAR (ZA'ATAR) BREAD
Traditional Lebanese bread. Crispy, flaky cracker like bread infused with fresh za'atar (similar to oregano). You can substitute oregano for za'atar, but use less. May place under broiler to brown tops.
Provided by Stacey
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 55m
Yield 40
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix water, yeast, salt, and sugar together in a large bowl. Add all-purpose flour, whole wheat flour, olive oil, and corn oil; mix using your hands, adding more whole wheat flour if needed, until dough holds together. Mix za'atar into dough until evenly incorporated (see notes).
- Shape dough, about 1/4 cup per piece, into rounds on a floured work surface. Arrange rounds on baking sheets.
- Bake in the preheated oven until lightly browned, about 25 minutes.
Nutrition Facts : Calories 265.8 calories, Carbohydrate 25.8 g, Fat 16.9 g, Fiber 2.7 g, Protein 3.8 g, SaturatedFat 2.4 g, Sodium 61.7 mg, Sugar 0.3 g
MANAQEESH (ZA'ATAR FLATBREADS)
Manaqeesh are one of the most popular breakfast foods for Arabs, particularly Palestinians, Lebanese, Syrians and Jordanians - but they're excellent any time of day. Most often topped with a za'atar and olive oil mixture as they are here, these simple flatbreads are now often found coated with varied ingredients, such as cheese, labneh, pepper paste, eggs and even sweet spreads. But the traditional za'atar still reigns supreme. You can roll the dough out with a pin, but, for the fluffiest and softest version of this flatbread, stretch the dough by hand.
Provided by Reem Kassis
Categories breakfast, brunch, dinner, lunch, snack, breads
Time 2h30m
Yield 6 manaqeesh
Number Of Ingredients 9
Steps:
- Prepare the dough: In a large bowl, mix both flours, the salt and sugar. Add the oil, yeast and 1 cup water, and knead in the bowl with your fingers. Gradually knead in another 1/4 cup water, then knead in more water, 1 tablespoon at a time, until the dough comes together into a somewhat sticky ball. Let rest 5 minutes, then knead until smooth, supple and elastic, 5 to 7 minutes. Alternatively, in the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients with 1 cup water and mix on low speed, gradually adding water until the dough comes together. Continue mixing until the dough is smooth and elastic, about 5 minutes.
- Rub the dough ball lightly with some oil, cover the bowl with plastic wrap and set aside until the dough doubles in size, 45 minutes to 1 hour. Timing will vary depending on water and room temperatures.
- Meanwhile, make the topping: Combine the za'atar and olive oil in a bowl and mix well.
- Divide the risen dough into 6 equal portions, roll into spheres and place on a greased baking sheet. Cover loosely with plastic wrap or a damp tea towel so the dough doesn't dry out. Let rise again until almost doubled in size, about 30 minutes. Meanwhile, heat oven to 500 degrees. Very lightly grease 2 baking sheets with olive oil.
- Place a dough round on a prepared sheet. With your fingers, flatten it into a thin circle 7 to 8 inches in diameter. Use a spoon to spread about one-sixth of the za'atar mixture on top, leaving a narrow border along the perimeter and pressing the za'atar into the dough firmly with the spoon to prevent the bread from rising as it bakes. If your baking sheet can fit another piece or two of dough, repeat the process on the same sheet.
- Bake until golden at the edges and the topping is lightly bubbling, 5 to 7 minutes. Transfer to a wire rack to cool. While the first batch is in the oven, prepare more on the second sheet. Bake as soon as the first sheet comes out. Repeat with the remaining dough and toppings.
- Serve as soon as they're cool enough to handle or at room temperature. Once cooled, leftovers can be stored in the freezer, with parchment or wax paper between each piece, for up to 2 months. Reheat in the oven when ready to enjoy.
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