I have a soft spot for all things zaatar, provided that it is a quality mix that doesn't taste like sand. Fresh zaatar is a favorite every time without exception. These zaatar and cheese buns are leavened with sourdough starter, and were a pleasure with a steaming sup of tea.
I used dried zaatar leaves soaked in cold water for 20 minutes, strained, and squeezed from access water. Use fresh leaves if you have access.
Ingredients:
4 1/2 cups of warm milk
100g peak sourdough starter (levain)
1 Tbsp sugar
2 cups of flour
1/2 cup olive oil
2 cups zaatar leaves
Nablusi cheese, to stuff
Method:
Stir the warm milk, starter, sugar, and half the flour and leave it to rest for 45 minutes.
Add the olive oil, zaatar leaves, and remaining flour, and knead.
Pinch off golf-ball sized pieces of dough and form buns by stuffing with the cheese. Arrange the buns in an oiled rimmed baking pan. Cover and let bulk ferment overnight in the refrigerator.
Next day, preheat over to 450F. Gently brush with olive oil and sprinkle with black seeds and sesame.
Bake for 40-45 minutes and brush again with a little olive oil. Allow to cool 20 minutes before serving warm.
صحة و عافية
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