The bread and oil act as the perfect delivery vessel for the spice, both absorbing the aroma of the za’atar so that its … This Middle Eastern za'atar spice is made from sumac, toasted sesame seeds, thyme and flaky sea salt for a nutty, floral flavor. Place the … Some versions of za’atar also use dried oregano and salt. Making the dough for the flatbread is easy—it’s waiting for it to come out of the oven, hot and spread with homemade za’atar and oil, that’s the hard part. Za’atar is a Middle Eastern spice blend that is often combined with olive oil and served as a dip or spread for pita bread. No time to make the flatbreads? Place the tomatoes and olives. One of the most traditional ways to use za’atar is on flatbreads like pita or manakish. As a child, I often ate bread, olive oil, and za'atar alongside a breakfast of fresh vegetables, fried eggs, and goat cheese. Boost it further with cheese, tomato, cucumbers and/or avocado. Just one of its most classic utilizes is sprinkled over labneh, a Lebanese strained yogurt, making a robust dip for pita bread. Stir into olive oil and pile onto crusty bread or sprinkle on eggs, tuck into a Lebanese style pizza or use as dry rub on chicken or vegetables. Traditional Lebanese Za'atar bread (aka manaqish, manakeesh, or manakish) is an incredibly tasty Middle Eastern flatbread made with toasty za'atar seasoning of roasted thyme, oregano, sesame and sumac. Use it like a dry rub for protein. Before cooking them, rub za’atar (or a za’atar/olive oil paste) onto burgers, chicken, or other meats. How do you use za'atar? You can also spread the Zaatar paste on pita bread and toast it in the oven. Za'atar can be added before cooking on meatballs, kabobs, and roasted vegetables. Zaatar is often a third table condiment, next to salt and pepper, on most Middle Eastern tables. This za’atar-infused oil is known as zeit ou za’atar (with ‘zeit’ meaning ‘oil’ in Arabic). Let it cool a bit and devour. Read on below to learn how to get the most benefits from za’atar. Mix the za’atar, garlic, 2 tablespoons of extra virgin olive oil and 1 1/2 teaspoons of salt and a few rounds of freshly ground black pepper in a bowl. To make this za’atar recipe, mix all the ingredients in a small bowl. Za'atar spice blend goes with everything from popcorn to chicken. While almost any type of soup will do, those made with pumpkin, squash or sweet potato will thrive most with a little zaatar. Toasted Zaatar tends to have a strong tangy taste. Don’t use other than olive oil. This za’atar bread recipe starts with homemade flatbreads, which are coated with olive oil and liberally sprinkled with za’atar before baking. Spread it onto toasted bread. This spice blend can be used in a lot of different ways—­sprinkled over meat or fish or mixed with olive oil for dipping bread. Rub the chicken with the za’atar paste and marinate for at least 2 hours. You can brush oil over the top of a pieces of flatbread and sprinkle za’atar over the top or mix the oil and spice together and dip torn up bread pieces in the mixture. Sprinkle the za'atar, to cover the entire surface of the focaccia dough. Learn how to make this yeast-based Middle Easter … https://www.davidlebovitz.com/manoushe-zaatar-lebanese-flatbread-recipe Or, use just enough olive oil to create a paste, and smear it over pita dough before baking (you can use pizza dough, too! How to Eat Za'atar. When the dough is finished rising, sprinkle the za’atar onto the top of the bread. Manakeesh:Spread the Zaatar paste/dip on a 1/4th inch thick dough and bake it in the oven as you would a pizza. A high quality olive oil punches up the spice blend a notch, adding a savory flavor that translates well for dishes like: Za'atar is a very popular mix of herbs and spices in the Middle East. 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