Sometimes lightening strikes and a new recipe becomes an instant favorite. These fresh zaatar kaaks might not look like much, but my zaatar plants cannot grow fast enough to accommodate the increased demand generated by them. So jam-packed with goodness, you will quickly forgive the whole cup and a half of olive oil in the recipe list. After all, what's a Palestinian recipe without a tub of olive oil?
How I wish I could recommend dry zaatar mix here, but the fresh just gives this incomparable and ethereal touch that cannot be replicated with the dry mix. In a pinch, use fresh oregano leaves to mimic the Arab fresh zaatar.
Ingredients:
2 1/2 cups oat flour
2 cups whole wheat flour
1 1/2 cups olive oil
2 tsp salt
2 Tbsp chia seeds
2 tsp yeast
2 Tbsp sugar
1 cup plain yogurt
1/4 cup toasted sesame
1 Tbsp nigella seeds
2 Tbsp sumac
3 cups fresh zaatar, rough chop
mini mozzarella balls, optional
olive oil, extra for brushing
Method:
Wake up the yeast by stirring it in half a cup of warm water and a teaspoon of sugar. Set aside until frothy.
Whisk together all the dry ingredients: oat flour, whole flour, salt, chia, sugar, sesame, nigella, sumac, and roughly chopped fresh zaatar. Add the ready yeast, olive oil, and yogurt.
Knead for a few minutes until a dough has formed. Set aside 15 minutes to rest.
Preheat oven to 450F.
If using cheese, take a golf-ball sized chunk of dough, flattening, and stuff it with the cheese.
Can be made simply into plain discs resembling cookies, but these will take lesser time to bake.
Please on a non-stick baking sheet and bake for 12-14 minutes, switching to broil for the last minute or two (remember non-cheese ones take less time to bake).
As soon as it is out of the oven, brush generously with more olive oil.
Can be served warm; ensure they are fully cooled before bagging and freezing.
صحة و عافية
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