Zaatar piesmock, also known as manakish bi zaatar or zaatar bread, is a delicious and versatile Middle Eastern flatbread that is a popular breakfast, lunch, or snack. Made with a simple dough of flour, water, salt, sugar, and yeast, it is typically topped with a mixture of zaatar, a spice blend made from hyssop, sesame seeds, and sumac, along with olive oil. Zaatar piesmock can be cooked in a variety of ways, including in a pan, on a griddle, or in a traditional oven, and can be enjoyed with a variety of accompaniments, such as labneh, hummus, or olives. In this article, we will explore some of the best recipes for zaatar piesmock, providing detailed instructions and helpful tips to ensure that you create a delicious and authentic dish.
Let's cook with our recipes!
ZA'ATAR
Provided by Alton Brown
Time 5m
Yield 2 tablespoons
Number Of Ingredients 4
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.
ZA'ATAR ROASTED POTATOES
Za'atar is a Middle Eastern spice mixture, generally consisting of ground dried thyme, toasted sesame seeds, sumac and salt. It tastes great on roasted potatoes!
Provided by Kim's Cooking Now
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper.
- Combine potatoes and olive oil in a large bowl and mix well. Sprinkle potatoes with za'atar, salt, and pepper; toss to coat. Transfer potatoes to the prepared baking sheet.
- Set baking sheet on the lowest rack of a cold oven and heat the oven to 425 degrees F (220 degrees C). Roast until potatoes are golden brown and tender, 30 to 35 minutes, stirring halfway through.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 32.2 g, Fat 7.1 g, Fiber 3.6 g, Protein 3.7 g, SaturatedFat 1.1 g, Sodium 592.9 mg
ZA'ATAR PIES(MOCK)
Make and share this Za'atar Pies(Mock) recipe from Food.com.
Provided by chef FIFI
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven according to directions on can.
- Separate biscuits and place them on a large cookie sheet spread the biscuit out so that resemble thick cookies.
- Brush each round with olive oil.
- Spoon zatar on each round, approximately 2 spoons full.
- Bake according to directions on the can.
- Enjoy!
Nutrition Facts : Calories 230.5, Fat 8.3, SaturatedFat 1.2, Sodium 606.2, Carbohydrate 33.7, Protein 5.5
ZA'ATAR & HERB POTATO LATKES
Latkes are a Jewish classic - essentially, potato cakes made with onion. Take them up a notch by adding a handful of herbs and za'atar (a peppy blend of herbs popular in the Middle East)
Provided by Victoria Prever
Categories Dinner, Lunch, Side dish
Time 1h
Yield Makes approx. 24 latkes
Number Of Ingredients 11
Steps:
- Using a food processor with a grating insert or a box grater, grate the washed, unpeeled potatoes and transfer to a large bowl of very cold water. Grate the onion into a bowl.
- Scoop the grated potatoes out of the water using your hands, shaking off the excess water, and put the potato and onion on a clean, dry tea towel or muslin cloth. Thoroughly wring out the excess liquid over the bowl of water, reserving the liquid. You want the mixture to be as dry as possible.
- Transfer the potato and onion mixture to a large, dry bowl and add the egg, matzo meal, 1 tsp salt, ½ tsp ground black pepper, the za'atar and most of the herbs. Carefully pour out the potato water from the bowl, keeping the white potato starch that will have sunk to the bottom. Add the starch to the grated potato mixture and stir thoroughly to combine.
- Pour about 1½cm depth of oil into a large frying pan, and set it over a medium heat. Allow it to get hot - a cube of bread should turn golden in a minute. Scoop heaped tablespoons of potato mixture from the bowl and press down firmly to release any more water. Flatten and carefully add to the pan, about 2cm apart. Do not overcrowd the pan or the temperature of the oil will drop.
- Flatten the latkes again with a fish slice and leave to cook until crisp and dark golden underneath - about 4-5 mins, then turn them over. Cook for a further 4-5 mins until both sides are golden brown, and the potato and onion are cooked through.
- Transfer the latkes to plates or baking sheets lined with kitchen paper and sprinkle with a little salt. If you are making a large batch, keep them warm in a low oven. Repeat until all the mixture is used up. You may need to top up the oil during the cooking process.
- To make the lemon tahini sauce, mix the tahini, yogurt and lemon juice in a small bowl. As you stir, it will thicken up and become gluey. Gradually add cold water, a teaspoon at a time, stirring after each addition, until you have a pouring consistency. Season to taste and serve the latkes drizzled with the sauce.
Nutrition Facts : Calories 99 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.24 milligram of sodium
ZA'ATAR
A fragrant Middle Eastern mix that will instantly add a savoury spice to any dish
Provided by Miriam Nice
Time 7m
Yield makes 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 26 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 0.2 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 1.24 milligram of sodium
ZA'ATAR CHICKEN AND RICE PILAF RECIPE BY TASTY
This chicken and rice dish makes a great meal for special occasions or impressing guests. It's quite simple to prepare but is full of flavor, and the za'atar brings it all together. Brining the chicken keeps the meat moist while the skin gets nice and crispy, making for a great presentation and almost foolproof cooking. The rice pilaf is hearty and savory, and it cooks up quickly while the chicken roasts.
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 28
Steps:
- Spatchcock the chicken: Place the chicken, breast-side down, on a cutting board. Using a pair of kitchen shears or a very sharp knife, find the backbone of the chicken and cut up both sides to remove. Remove any giblets remaining inside the chicken. Turn the chicken over and press down on the breastbone until the chicken lies flat.
- Make the brine: In a small, dry pan, toast the peppercorns, fennel seeds, and coriander seeds until fragrant and starting to change color, 1-2 minutes.
- Transfer the toasted spices to a large pot with 1 quart (1 liter) of water, the oregano, thyme, bay leaves, salt, brown sugar, and soy sauce. Bring to a boil over high heat, stirring to dissolve the sugar and salt, then let boil for 1 minute. Remove the pot from the heat. Transfer the brine to a large container. Cool the brine by adding the remaining water.
- Place the chicken in the brine, cover the container, and chill in the refrigerator for at least 6 hours, or overnight.
- Preheat the oven to 450°F (230°C). Place a wire rack or roasting rack on top of a baking sheet.
- Make the chicken seasoning: In a food processor, combine the lemon peel, garlic, and canola oil. Process into a thick paste.
- Remove the chicken from the brine and pat dry with paper towels. Use your fingers to carefully separate the skin from the breasts and thighs. Rub the lemon garlic paste over the bird, making sure to get some under the skin. Rub the softened butter underneath and over the skin. Season on both sides with the salt and za'atar. Place the chicken on the rack set over the baking sheet, breast-side up.
- Roast the chicken for 40-50 minutes, until the breast meat reaches 145°F (63°C).
- Roast until the thigh meat, near the bones, reaches 160°F (71°C). Remove from the oven and let rest for 5-10 minutes.
- Meanwhile, make the rice pilaf: Place the rice in a fine-mesh sieve and rinse under running water until the water runs clear. Transfer the rice to a medium bowl and cover with water by 1 inch (2.5 cm). Soak for 10 minutes.
- Add the chicken stock to a small pot and bring to a boil, then cover and reduce the heat to low so the stock stays warm.
- In a large pot or pan over medium heat, combine the butter, garlic, and fideo. Cook, stirring constantly, until most of the noodles are golden brown, about 5 minutes.
- Drain the rice once the noodles are toasted, then add to the pan and sauté until the rice is dry and coated with the butter, 2-3 minutes.
- Add the hot chicken stock, then reduce the heat to low, cover, and cook until the noodles curl up, about 15 minutes. Fluff the pilaf with a fork, then cover again and let sit for at least 5 minutes before serving.
- Make the za'atar oil: In a small bowl, mix together the olive oil, za'atar, and salt.
- Carve the chicken, then arrange over the rice pilaf and spoon the za'atar oil over. Garnish with parsley and serve with lemon wedges.
- Enjoy!
Tips:
- For a crispier crust, use cold butter and ice water when making the dough.
- To prevent the filling from leaking, make sure to seal the edges of the pies well.
- If you don't have time to make the dough from scratch, you can use store-bought puff pastry.
- You can add other ingredients to the filling, such as crumbled feta cheese, chopped olives, or diced tomatoes.
- To make the pies ahead of time, assemble them and then freeze them. When you're ready to bake them, thaw them overnight in the refrigerator and then bake them according to the recipe instructions.
Conclusion:
Zaatar pies are a delicious and easy-to-make snack or meal. They're perfect for parties, picnics, or potlucks. With a few simple ingredients, you can create a flavorful and satisfying dish that everyone will love. Experiment with different fillings and toppings to find your favorite combination.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love