Zaatar Pickles Recipes

AUTHENTIC ZA'ATAR SPICE RECIPE

Steps:

• Mix all the ingredients together in a small bowl. Store in an airtight container.
• For the most flavor, toast whole seeds (cumin seeds and coriander seeds) until fragrant, then grind. This will make the most flavorful zaatar. If you don't have whole seeds, feel free to use ground spices.

MANAKEESH ZAATAR

Steps:

• For the zaatar: Combine the sesame seeds, sumac, thyme and salt together in an airtight container.
• For assembly and serving: Preheat the broiler. After it has risen, divide the full dough recipe in half, reserving one half to make Spinach Fatayer (keep the extra dough covered until ready to use). Cut the remaining half into 6 equal portions and roll each into a small ball shape. Preheat a large skillet over medium heat. Flatten one ball with the rolling pin, then prick lightly all over with a fork to prevent puffing.
• Cook each dough round in the skillet over medium heat until toasted and browned in spots on the first side, 2 to 3 minutes, then remove from the heat (the dough will only be cooked on one side). Repeat with the remaining dough balls.
• Meanwhile, mix 1/4 cup zaatar with 1/3 cup olive oil in a small bowl. Spread some of the mixture on the uncooked sides of the flatbreads, place on a baking sheet and broil until they are golden and crisp on top, about 2 minutes. Serve the manakeesh zaatar with sliced pickles, olives, tomatoes and mint.
• Mix the flour, yeast, olive oil and salt in the bowl of a stand mixer fitted with the dough hook attachment. Add the warm water, a little at a time, until the dough starts to come together into one mass and forms around the hook. Increase the speed to high and continue kneading for 4 minutes.
• Dust a work surface with flour and transfer the dough to it. Continue kneading by hand, then form the dough into a large ball, dust lightly with flour and place in a large bowl. Cover with a kitchen towel and let rise in a warm place for 1 hour.

ZA'ATAR PICKLES

Steps:

• Pour water into a 1-gallon glass jar with a lid and dissolve salt. Add garlic followed by thyme, oregano, and harissa.
• Heat coriander, sesame seeds, and cumin seed in a dry pan over medium-low heat, stirring to avoid burning, until fragrant, about 30 seconds. Add toasted spices to the salt mixture along with sumac. Cover tightly with a lid and shake to combine.
• Place as many cucumbers as will fit into the jar while remaining submerged in the brine. Keep sealed in the refrigerator for 10 days to pickle.

LEBANESE SHAWARMA

Steps:

• Ask your butcher to slice your meat into strips approximately 1/2 cm thin or alternatively slice the meat yourself using a very sharp knife
• In a bowl, add the meat along with the salt, spices, oil and vinegar and marinade for at least a few hours, preferably overnight
• Take out your shawarma at least one hour before cooking and bring to room temperature. Then heat your oven to 180C (350F)
• Chop the tomatoes and onion and add to the marinade. Mix well
• Lay out the shawarma in a wide pan (preferably non stick) and cook for around 20-25 minutes, turning the shawarma with a fork half way through
• Prepare the fresh flatbread by separating it in half
• Slice the pickles, tomatoes and thinly slice the onions. Chop the parsley and set aside
• Mix the tahini, lemon juice, salt and water. Taste and adjust if necessary.
• In the middle of the wrap, add the shawarma, pickles, tomatoes, onions. Drizzle on some tahini sauce and sprinkle some parsley and sumac.
• Add a final sprinkle of salt, wrap up tightly and hot-press in a heated panini griddle for 1-2 minutes

ZA'ATAR PICKLES

Steps:

• Pour water into a 1-gallon glass jar with a lid and dissolve salt. Add garlic followed by thyme, oregano, and harissa.
• Heat coriander, sesame seeds, and cumin seed in a dry pan over medium-low heat, stirring to avoid burning, until fragrant, about 30 seconds. Add toasted spices to the salt mixture along with sumac. Cover tightly with a lid and shake to combine.
• Place as many cucumbers as will fit into the jar while remaining submerged in the brine. Keep sealed in the refrigerator for 10 days to pickle.