Zaatar Tomatoes Recipes

Steps:

• Dough:
• Whisk sugar, yeast, and 1/2 cup warm water (105°-110°) in a medium bowl until yeast is dissolved. Let sit until foamy, 5-10 minutes.
• Meanwhile, whisk salt and 3 1/4 cups flour in a large bowl. Make a well in the center and pour in yeast mixture, 2 Tbsp. oil, and 3/4 cup warm water. Stir with a wooden spoon from the center out to gradually incorporate dry ingredients until you have a rough, shaggy dough.
• Turn out onto a work surface and knead lightly to bring together into a single mass. Continue kneading, adding flour as needed if sticky, until dough is smooth, supple, firm, and elastic, about 5 minutes. Place in an oiled bowl; turn to coat. Cover with plastic wrap and let sit in a warm spot until doubled in size, 1 1/4-1 3/4 hours.
• Za'atar oil and assembly:
• Place a rack in lower third of oven and set a pizza stone or upside-down rimmed baking sheet on rack (use two sheets side by side if you can fit them); preheat to 500° or highest setting. Stir za'atar and 1/3 cup oil in a small bowl; set aside.
• Turn out dough onto a lightly floured surface and divide into 4 pieces. Form into smooth balls, dust lightly with flour, and cover. Let sit until relaxed, 10-15 minutes.
• Working with 1 piece at a time, roll balls into 1/4"-thick rounds and flour both sides. Stack rounds, separating with plastic wrap, as you go. Transfer a round to a generously floured pizza peel or an upside-down baking sheet (not the one that's in the oven) and brush one-quarter of za'atar oil all over the surface. Carefully slide dough onto pizza stone and bake until flatbread is puffed in spots and edges are golden brown, 4-5 minutes, depending on oven temperature. Transfer man'oushe to a wire rack; let cool slightly. Repeat with remaining rounds of dough.
• Toss cucumber, tomatoes, mint, and lemon juice in a medium bowl. Season with salt and pepper and drizzle lightly with oil. Spoon over warm man'oushe.

Steps:

• Cut tomatoes in large pieces.
• In medium nonstick skillet, heat one tablespoon of the olive oil.
• Saute garlic and onion until soft. Add tomatoes and cook 10 to 15 minutes, until very soft but still chunky. Stir in za'atar, salt, pepper and lemon juice. Cook one minute. Keep warm.
• Sprinkle fish with salt and pepper. Heat one tablespoon olive oil in large nonstick skillet. Saute fish over high heat for 3 to 4 minutes on each side.
• To serve, spoon sauce on bottom of 4 plates. Put fish on top. Garnish with asparagus arranged like spokes of a wheel and sprinkle with lemon juice.

Steps:

• Preheat oven to 400°F.
• Core tomatoes & slice into thick rounds (thirds or fourths).
• Place in 1 layer on a large sided baking sheet. Drizzle a small amount of olive oil on each tomato & sprinkle za'atar on top.
• Bake for 10 minutes or until hot but not mushy.

Steps:

• *The feta and the zaatar have their own salt so add salt at the end for your own taste.
• Chop tomatoes in fours.
• Chop parsley.
• Crumble up the feta.
• Put olive oil, vinegar, spices, parsley,garlic in blender and blend on high speed to creat an emulsion and mix the flavors together.
• In a large bowl pour the emulsion and then add the chopped tomatoes and feta.
• Mix well to incorporate.
• Pour everything into a small Tupperware container with lid.
• Chill in the fridge to meld the flavors 2-24 hours.
• Serve with pita or crusty bread.