ZA'ATAR CROISSANTS
Za'atar-spiced croissants are a popular street food in Beruit. We've given these savoury pastries a delicious cheddar-and-parmesan filling
Provided by Good Food team
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Unroll the croissant dough and use a knife to separate the dough triangles. Scatter all of the cheddar, ¾ of the parmesan and 1½ tbsp of the za'atar over the dough triangles, pressing the mixture in with your hands so that it sticks.
- Starting from the base of one triangle, roll the dough upwards towards the narrow point. Bend each end in slightly to form a croissant shape. Repeat with the remaining dough. Put the croissants on the lined baking tray, brush each one with the beaten egg and sprinkle over the remaining parmesan and za'atar. Bake for 15-20 mins until deep golden brown.
Nutrition Facts : Calories 283 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.5 milligram of sodium
ZA'ATAR BREAD
These are known in the Middle East as mana'eesh. Homemade dough is topped with za'atar, a spice mixture composed of sesame seeds, oregano, marjoram, and thyme.
Provided by Lady at the Stove
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h35m
Yield 16
Number Of Ingredients 6
Steps:
- Dissolve yeast in warm water. Add 3 cups flour and salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
- Turn dough out on a lightly floured work surface. Knead until smooth, about 10 minutes. Grease a large bowl. Place dough in the bowl and turn to coat with oil. Cover and let rise in a warm place until doubled, about 1 hour.
- Preheat the oven to 500 degrees F (260 degrees C).
- Divide dough into 16 equal pieces and form into rounds. Roll into 1/4-inch-thick circles. Poke rounds with your fingers to create small indentations.
- Mix za'atar and olive oil together in a small bowl. Spread over circles. Place on ungreased baking sheets.
- Bake in the preheated oven until dough is golden brown, 5 to 6 minutes.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 33.5 g, Fat 4.2 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 0.6 g, Sodium 438.7 mg, Sugar 0.2 g
MANAQEESH (ZA'ATAR FLATBREADS)
Manaqeesh are one of the most popular breakfast foods for Arabs, particularly Palestinians, Lebanese, Syrians and Jordanians - but they're excellent any time of day. Most often topped with a za'atar and olive oil mixture as they are here, these simple flatbreads are now often found coated with varied ingredients, such as cheese, labneh, pepper paste, eggs and even sweet spreads. But the traditional za'atar still reigns supreme. You can roll the dough out with a pin, but, for the fluffiest and softest version of this flatbread, stretch the dough by hand.
Provided by Reem Kassis
Categories breakfast, brunch, dinner, lunch, snack, breads
Time 2h30m
Yield 6 manaqeesh
Number Of Ingredients 9
Steps:
- Prepare the dough: In a large bowl, mix both flours, the salt and sugar. Add the oil, yeast and 1 cup water, and knead in the bowl with your fingers. Gradually knead in another 1/4 cup water, then knead in more water, 1 tablespoon at a time, until the dough comes together into a somewhat sticky ball. Let rest 5 minutes, then knead until smooth, supple and elastic, 5 to 7 minutes. Alternatively, in the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients with 1 cup water and mix on low speed, gradually adding water until the dough comes together. Continue mixing until the dough is smooth and elastic, about 5 minutes.
- Rub the dough ball lightly with some oil, cover the bowl with plastic wrap and set aside until the dough doubles in size, 45 minutes to 1 hour. Timing will vary depending on water and room temperatures.
- Meanwhile, make the topping: Combine the za'atar and olive oil in a bowl and mix well.
- Divide the risen dough into 6 equal portions, roll into spheres and place on a greased baking sheet. Cover loosely with plastic wrap or a damp tea towel so the dough doesn't dry out. Let rise again until almost doubled in size, about 30 minutes. Meanwhile, heat oven to 500 degrees. Very lightly grease 2 baking sheets with olive oil.
- Place a dough round on a prepared sheet. With your fingers, flatten it into a thin circle 7 to 8 inches in diameter. Use a spoon to spread about one-sixth of the za'atar mixture on top, leaving a narrow border along the perimeter and pressing the za'atar into the dough firmly with the spoon to prevent the bread from rising as it bakes. If your baking sheet can fit another piece or two of dough, repeat the process on the same sheet.
- Bake until golden at the edges and the topping is lightly bubbling, 5 to 7 minutes. Transfer to a wire rack to cool. While the first batch is in the oven, prepare more on the second sheet. Bake as soon as the first sheet comes out. Repeat with the remaining dough and toppings.
- Serve as soon as they're cool enough to handle or at room temperature. Once cooled, leftovers can be stored in the freezer, with parchment or wax paper between each piece, for up to 2 months. Reheat in the oven when ready to enjoy.
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