Muttabel With Zaatar Spiced Pita Recipes

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ZA'ATAR-SPICED PITA



Za'atar-Spiced Pita image

Provided by Guy Fieri

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

One 12-ounce package whole wheat pita bread
3 tablespoons olive oil
1 tablespoon toasted white sesame seeds
1 tablespoon minced fresh thyme, plus more for garnish
1/4 teaspoon dried oregano
1/4 teaspoon ground sumac
2 teaspoons kosher salt
1 1/2 teaspoons freshly cracked black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Stack the pita and, using a sharp serrated knife, cut into 6 wedges. Place the wedges in a large metal mixing bowl. Drizzle in the olive oil. Using metal tongs, toss the pita to coat evenly. Sprinkle in the sesame seeds, thyme, oregano, sumac, salt and pepper; toss to distribute the seasonings evenly.
  • Transfer the pita to a baking sheet and spread uniformly to ensure even browning. Place into the oven and bake until golden brown, 5 to 7 minutes. Remove and cool slightly.

ZAATAR PITA BREAD



Zaatar Pita Bread image

Provided by Food Network

Time 2h20m

Yield 12 pitas

Number Of Ingredients 12

1 cup za'atar (Middle Eastern spice mix consisting of dried oregano, thyme, sumac, sesame seeds and salt)
1/2 cup extra-virgin olive oil
Lebanese Pita Dough, recipe follows
Labneh (strained yogurt)
Fresh tomatoes, sliced
Black olives
3 cups all-purpose flour, plus more for dusting
1/4 ounce (7g) package active dry yeast
1 1/4 teaspoons kosher salt
1 teaspoon granulated sugar
1 1/2 cups lukewarm water
Olive oil, for drizzling

Steps:

  • Mix the zaatar and olive oil in a bowl and set aside.
  • Preheat the oven to 500 degrees F and lay a baking tray in the oven to heat.
  • Cut the Lebanese Pita Dough into 12 pieces. Roll out the dough to 1/4- inch thick. Pinch the edges around the dough to form higher edges. Take a fork and pierce the dough all over, releasing any air pockets. Spread 1 to 2 tablespoons za'atar (make sure you mix before using) over each pita dough. Place 3 to 4 pitas on the hot baking tray in the oven and close the door immediately, making sure to not overcrowd the baking tray or oven. Bake until golden on the bottom and a little golden on the top, about 5 minutes. Serve with labneh, tomatoes and black olives rolled inside. The perfect Lebanese breakfast!
  • Sift the flour, yeast, salt, and sugar together. Make a well in the middle of the dry mixture. Pour in the lukewarm water. Mix by hand on a floured work surface until the dough comes together. Then knead the dough for 10 to 15 minutes until smooth and the dough bounces back when you push into it. Drizzle the dough with olive oil and place in a warm spot covered with a damp towel. Let rise until the dough doubles in size, depending on the temperature, it could take 30 minutes to 1 1/2 hours.

ZAHTAR OR ZA'ATAR PITA



Zahtar or Za'atar Pita image

Zahtar is a spice mix used in Turkey and the Middle East. It has a wonderful flavor. A quick search of the net turns up a few mailorder sources. It is available in some Middle Eastern grocery stores.

Provided by Debbie R.

Categories     Lunch/Snacks

Time 13m

Yield 4 serving(s)

Number Of Ingredients 4

4 (7 inch) pita bread rounds
1 egg white, lightly beaten
2 tablespoons za'atar spice mix
4 teaspoons extra virgin olive oil

Steps:

  • Place pita breads on cookie sheet. Brush liberally with egg white.
  • Sprinkle with zahtar.
  • Drizzle 1/4 t. oil over each.
  • Bake at 350 degrees for 8 minutes.

Nutrition Facts : Calories 221.8, Fat 5.3, SaturatedFat 0.7, Sodium 360.1, Carbohydrate 36, Fiber 1.4, Sugar 0.9, Protein 6.8

MUTTABEL WITH ZA'ATAR-SPICED PITA



Muttabel With Za'atar-Spiced Pita image

Make and share this Muttabel With Za'atar-Spiced Pita recipe from Food.com.

Provided by Palis Favorites

Categories     < 4 Hours

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 italian eggplants, halved and scored (1 1/2 to 2 pounds total)
1 1/2 tablespoons extra-virgin olive oil, plus 1/2 cup
kosher salt & freshly ground black pepper
2 teaspoons minced garlic
1/4 cup chopped fresh parsley leaves
2 tablespoons tahini paste
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
1/4 cup small dice red bell pepper
8 large pita bread rounds, cut into wedges
2 tablespoons za'atar spice mix, dry spice
1/2 cup extra-virgin olive oil
kosher salt

Steps:

  • Preheat oven to 350 degrees F.
  • Split the eggplants in half through the stem and score the flesh sides. Drizzle with 1 1/2 tablespoons of the olive oil and season with salt and pepper. Roast eggplants, flesh side down on a sheet pan, until the skin begins to wrinkle and flesh is very tender, 30 to 35 minutes. Set aside to cool.
  • When the eggplants are cool enough to handle, scoop out the flesh and transfer to the bowl of a food processor along with the garlic, parsley, tahini, lemon juice, cumin, and cayenne and puree until smooth. Add the remaining 1/2 cup of olive oil and pulse again to incorporate. Season with salt and pepper, to taste. Transfer to a bowl and stir in the red bell pepper. Garnish with a drizzle of olive oil if desired. Serve with pita strips for dipping.
  • While the eggplants are cooking, make pita strips: Preheat oven to 375 degrees F. Put the pita wedges in a large mixing bowl. Combine za'atar spice mix and extra-virgin olive oil in a small bowl and drizzle over wedges. Season with salt and toss to coat evenly. Arrange pita wedges on a baking sheet and bake in the preheated oven for 10 to 15 minutes or until warmed through.

Nutrition Facts : Calories 721.5, Fat 38.1, SaturatedFat 5.3, Sodium 660.3, Carbohydrate 83.2, Fiber 11.5, Sugar 7.5, Protein 14.9

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