Toga Za Recipes

GYOZA

Steps:

• Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
• Preheat vegetable oil in a large skillet over medium high heat.
• Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
• In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
• In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.

TOGA - 'ZA

Steps:

• In the bowl of a stand mixer fitted with the dough hook, combine the flours, sugar and yeast.
• Mix together the water and Caesar dressing and add to the flour mixture.
• Turn the mixer on and knead on low speed until just combined, about 3-4 minutes. Let rest 10 minutes.
• Add the salt, turn the mixer to medium speed and continue to knead for another 15 minutes. Add no more than 2 tbsp of bread flour if needed.
• The dough should be very sticky and moist, but elastic.
• Place in a greased bowl, cover and refrigerate 12-24 hours.
• Preheat the oven to 550F (ideally with a pizza stone on the bottom rack).
• Allow the dough to come to room temperature, dust a surface with cornmeal and roll out fairly thin (keep a thicker edge).
• Transfer the crust to a piece of parchment paper and slide onto the stone.
• Bake 5 minutes, then remove the crust and reduce the oven temperature to 500°F.
• For the topping:
• In a small food processor or blender (I use a Magic Bullet), puree all the ingredients together.
• Brush on the par-baked crust (including the edges) and return to the oven for 3 minutes more.
• Top as desired and bake until the bottom of the crust is browned, 6 to 8 minutes.

ZA'ATAR

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.

MEAT-ZA

Steps:

• Pour olive oil in a skillet on medium-high heat. Dice the onion and saute until softened. Add the garlic and saute about 2 minutes. Add both cans of tomatoes and simmer for about 5 to 7 minutes. Stir in oregano, thyme, red pepper, salt and pepper to taste. After heated through, reduce heat, and stir in fresh basil. Reserve sauce.
• In a large skillet brown Italian sausage. Drain and set aside. Cut the andouille sausage into bite size pieces and heat through and brown in the same skillet. Remove from the pan and mix with the Italian sausage.
• Preheat the oven to 350 degrees F.
• Take about 1 cup of the marinara sauce and cover the bottom of a 9- by 13-inch lasagna pan.
• Arrange uncooked lasagna noodles to cover the bottom of the pan. On top of the noodles place about 8 slices of the provolone cheese in 1 layer. Spread 1/2 of the ricotta cheese on top of the provolone. Spread 1/2 of the sausage mixture on top of the cheese. Spread out 1/2 of the slices of pepperoni on top of the sausage. Then spread 1/2 of the sauce on top. Repeat layers: noodles, provolone, ricotta, sausage, pepperoni, sauce.
• Then finish off the top with the shredded mozzarella cheese. Cover pan with foil and bake about 45 minutes. Remove foil and bake for another 15 minutes until golden brown and bubbly. Let stand for 15 minutes then serve.

HOMEMADE ZA'ATAR

Steps:

• Toast sesame seeds in a dry skillet over medium heat until just golden, about 3 to 5 minutes.
• Combine sesame seeds, thyme leaves, sumac, and salt in a bowl and stir until well combined.

ZA'ATAR

Steps:

• Stir together all ingredients in a small bowl.
• Available at Middle Eastern markets and by mail order from Kalustyan's (212-685-3451).

ZA'ATAR CHICKEN AND RICE PILAF RECIPE BY TASTY

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!