Best 4 Lamb Flatbread With Zaatar Recipes

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LAMB FLATBREAD WITH ZA'ATAR



Lamb Flatbread With Za'atar image

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

2 teaspoons dry active yeast
1 teaspoon sugar
1 cup/240 milliliters lukewarm water
3 cups/385 grams "00" flour or all-purpose flour
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
Extra-virgin olive oil
1 large onion, diced (about 1 1/2 cups)
Kosher salt
4 garlic cloves, minced
1 pound ground lamb, preferably shoulder meat
1/2 teaspoon black pepper
1/2 teaspoon ground cloves
1/2 teaspoon allspice powder
1/4 teaspoon cayenne powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon sumac powder
1 tablespoon pomegranate molasses
3 tablespoons za'atar, combined with 3 tablespoons extra-virgin olive oil
8 ounces mild feta or halloumi
1/4 cup pine nuts (optional)
Parsley leaves, for garnish
Mint leaves, for garnish
Cilantro leaves, for garnish

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.

ZA'ATAR FLATBREAD WITH LEBANESE VEGGIE SLAW AND GOAT CHEESE



Za'atar Flatbread with Lebanese Veggie Slaw and Goat Cheese image

Provided by Guy Fieri

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

Zest and juice of 2 lemons
1/4 cup extra-virgin olive oil
1 1/2 teaspoons Aleppo pepper or red pepper flakes
1 teaspoon salt
2 cups romaine lettuce, finely sliced
1 cup cherry tomatoes, halved
1/4 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
1/2 English cucumber, peeled, diced
1/2 small red onion, peeled, finely sliced
1/2 red bell pepper, seeded, julienned
1 pound store-bought pizza dough
4 tablespoons za'atar
6 tablespoons olive oil, plus for oiling the dough
8 ounces goat cheese, crumbled

Steps:

  • For the veggie slaw: In a small bowl, combine the lemon zest and juice, olive oil, Aleppo pepper and salt. Whisk well, and set aside. In a medium mixing bowl, add the romaine, cherry tomatoes, parsley, mint, cucumber, red onion and red pepper. Mix together until well combined. Pour the lemon dressing over the slaw and toss to thoroughly coat, being careful not to bruise the lettuce.
  • For the za'atar flatbread: Place a wok, dome-side up, over a burner and preheat over medium heat.
  • Divide the pizza dough in half and roll into balls. Oil the dough and set aside at room temperature until it can be easily rolled out, about 30 minutes. Flatten the dough balls and, with a floured rolling pin, roll each into a 12- to 14-inch circle.
  • In a small mixing bowl combine the za'atar and 4 tablespoons of the olive oil; reserve to the side. Season the pre-heated wok with 1 tablespoon of the remaining olive oil. Set the first flatbread over the domed wok surface; it will start to cook immediately. Brush with half of the olive oil-za'atar mixture, spreading it evenly to 1/4-inch from the edges. Cook the flatbread until just lightly brown on the bottom. Remove to a flat surface, and repeat for other flatbread.
  • To serve, add some veggie slaw to each flatbread, garnish with the goat cheese and roll up like a burrito. Cut in half and serve. Skewer if needed.

GRILLED ZA'ATAR FLATBREAD



Grilled Za'atar Flatbread image

Provided by Tyler Florence

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 4

1 pound store-bought pizza dough
Olive oil
4 tablespoons za'atar
Salt

Steps:

  • Preheat grill pan. On a well floured surface, roll or pat the dough into a rustic, oblong shape, about 1/4-inch thick. Brush the crust with a thin layer of olive oil, and dust liberally with za'atar. Lay the oiled side down onto the hot grill. Once the dough looks set, in about 2 minutes, lightly brush with more oil, dust with za'atar and turn the crust over. Sprinkle with salt. Cut into large wedges and serve while warm.

MANAQEESH (ZA'ATAR FLATBREADS)



Manaqeesh (Za'atar Flatbreads) image

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

3 1/2 cups/450 grams all-purpose or bread flour
1 1/4 cups/150 grams whole-wheat or white whole-wheat flour
1 teaspoon fine sea salt
1/2 teaspoon granulated sugar
1/4 cup extra-virgin olive oil, plus more as needed
2 teaspoons instant yeast
1 to 2 cups lukewarm water
3/4 cup/60 grams za'atar spice blend (see Tip)
1/2 cup extra-virgin olive oil

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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