Zaatar Flatbread With Lebanese Veggie Slaw And Goat Cheese Recipes

WHIPPED GOAT CHEESE SESAME FLATBREAD WITH ZA'ATAR

Steps:

• Combine goat cheese, cream cheese, lemon juice and lemon zest in a food processor and blend until smooth and creamy.
• Toast sesame seeds in a skillet over medium heat until just starting to turn brown. Remove from heat and set aside.
• Spread cream cheese mixture evenly on both pieces of flatbread. Heat under the broiler for 3 minutes or until edges are crispy and cheese is warm. Add half the basil leaves and heat for 30 - 60 seconds more, just so they wilt slightly. Remove from oven.
• Sprinkle with toasted sesame seeds and za'atar spice mix and top with remaining fresh basil leaves. Slice into triangles and serve warm.

MAN'OUSHE

Steps:

• To make the dough, in a bowl of a stand mixer (if mixing by hand, use a large bowl), sprinkle the yeast over the water along with the sugar and let sit in a warm place until the yeast starts to bubble, about 10 minutes.
• Stir in the olive oil, flour, and salt. If using a stand mixer, use the dough hook attachment. If mixing by hand, stir with a wood spoon or spatula until it becomes too thick to stir, then turn the dough out onto a lightly floured counter. Knead the dough in the machine on medium-high speed, or by hand, until the dough forms a smooth ball, but is slightly sticky when you touch it with your finger. It'll take about 5 minutes and will pull away from the sides of the mixer bowl. Cover the dough in the bowl with a kitchen towel, and let rise in a warm place until the dough doubles in volume, about 1 1/2 hours.
• To make the flatbreads, preheat the oven to 500ºF/260ºC and move the oven rack to the upper third of the oven. Set a baking steel on the rack. (Check the manufacturer's instructions for your baking steel or stone.) Otherwise, line two baking sheets with parchment paper. Preheat the baking steel or stone for 45 minutes.
• Turn the dough out onto a lightly floured countertop and divide the dough into six pieces. Roll each piece of dough into a small oval, rolling it just until each starts to resist. When each one does, set it aside on the countertop and begin rolling another. Continue to roll each of the six pieces of dough into ovals, stopping when the dough starts stretching back on itself.
• When ready to bake, take the first oval of dough and roll it out to its final size, adding a bit more flour if necessary to keep it from sticking to the counter or rolling pin, turning it over a few times to ensure it's not sticking. Roll it until it's about 12-inch long by 4- or 5-inches wide (30cm by 10- to 12cm).
• Spread the oval with a layer of the za'atar mixture, about 1 1/2 tablespoons per flatbread leaving, not quite reaching the edge so there's space for a crust. Don't worry about any bare spots when smearing on the za'atar: it doesn't need to be perfect.
• (Note: My za'atar was quite fresh, and strong. But if yours isn't, you can use more of the topping is you wish. If you need more for spreading, mix za'atar and olive oil together in even amounts.)
• Lift the finished flatbread with your hands, or slide a pizza peel dusted with flour underneath, and transfer the flatbread on the baking steel or stone. Continue rolling and topping the rest of the flatbreads, baking each until the crust is golden brown, about 7 minutes.
• (If you don't have a pizza peel and are worried about transferring the dough, another option is to cut six sheets of parchment paper to a size that will fit under the rolled dough, then transfer the unbaked flatbreads to the parchment paper before smearing them with za'atar. Leave the parchment paper under the flatbreads and lift them, holding the ends of the paper, then bake the man'oushe breads on the parchment paper, setting them directly on the baking steel or stone.)
• Remove the flatbreads from the oven when the crusts are golden brown and serve warm or at room temperature.

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.

LEBANESE ZAATAR (ZA'ATAR) BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix water, yeast, salt, and sugar together in a large bowl. Add all-purpose flour, whole wheat flour, olive oil, and corn oil; mix using your hands, adding more whole wheat flour if needed, until dough holds together. Mix za'atar into dough until evenly incorporated (see notes).
• Shape dough, about 1/4 cup per piece, into rounds on a floured work surface. Arrange rounds on baking sheets.
• Bake in the preheated oven until lightly browned, about 25 minutes.

LAMB FLATBREAD WITH ZA'ATAR

Steps:

• Make the dough: In a large mixing bowl or the bowl of a stand mixer, dissolve yeast and sugar in water. Stir in 1 cup flour to form a thin batter. Leave to rest until mixture is bubbly, about 20 minutes.
• Add remaining flour, olive oil and salt. Mix until dough comes together, then knead until smooth, about 5 minutes. The dough should be soft and a bit sticky; dust lightly with flour as necessary. Return dough to bowl, cover and let rise until doubled, about 1 hour. (Alternatively, put dough in a resealable plastic bag and refrigerate overnight.)
• Meanwhile, prepare the filling: Put 3 tablespoons olive oil in a wide skillet over medium-high heat. When oil is hot, add onions, season generously with salt and stir to coat. Cook, stirring, until softened and nicely browned, 5 to 7 minutes. Stir in garlic and cook for 1 minute more.
• Add lamb to skillet and mash into onions with a large spoon until crumbled. Sprinkle with salt, then stir in pepper, clove, allspice, cayenne, cumin, coriander, cinnamon, sumac and pomegranate molasses. Turn heat to low and stir to combine. Cook for 5 minutes, until meat is just cooked through. Transfer mixture to a rimmed baking sheet and spread out to cool. (You will have a bit more lamb filling than you need - it's good on buttered toast for a cook's treat.)
• Heat oven to 450 degrees. Punch down dough and divide into 8 2 1/2-ounce pieces. Knead each piece into a ball. Cover with a damp towel and let dough rest 20 to 30 minutes, then roll thinly or stretch each piece into a 6-inch round. Make the dough as thin as possible.
• Arrange 4 rolled-out dough rounds on a parchment-lined baking sheet. Brush each with a generous amount of za'atar-oil mixture over dough (all the way to the edges or you'll get a puffed up "lip"). Make a layer of thinly sliced or crumbled feta, then sprinkle 1/4 cup of the cooled lamb mixture over the entire surface. Sprinkle on a few pine nuts, if using. Press topping down with the palm of your hand.
• Bake 4 flatbreads at a time, on the upper rack of the oven, for 5 to 8 minutes or until puffed and lightly browned. The dough should still be soft and pliable, not crisp. Serve hot or at room temperature, garnished with parsley, mint and cilantro leaves, whole or roughly chopped.

CHEESE & ZA'ATAR FLATBREAD

Steps:

• In a large bowl mix the flour, salt, sugar and yeast. Pour in the 2 tablespoons oil and the water gradually. Mix to form a dough. Turn out onto a floured surface and knead for 5 minutes until the dough becomes elastic and smooth.
• Place in a greased bowl and cover with a damp cloth. Leave to rise in a draft-free place for 1-1/2 hours until it doubles in size.
• Cut the dough into 8 equal parts and shape into balls. Dust with a little flour and cover with a towel. Leave to rest for an additional 30 minutes.
• Preheat the oven to 400°F.
• Combine the za'atar and the 1/2 cup olive oil to make the topping. Shred the cheese and set aside.
• On a floured surface, flatten each ball and with a rolling pin roll into a circle of approximately 6-8". Place on greased baking sheets and spread the za'atar/oil mixture on some of the circles leaving a 1/2" border. Do the same for the cheese flatbreads. Use your fingers to spread the fillings evenly. Pinch and crimp the edges to create a decorative border.
• Bake in the preheated oven for 10-12 minutes until lightly golden, and serve hot.

FLATBREAD WITH ZA'ATAR

Steps:

• Preheat the oven to 160°C.
• Brush pita or Lebanese bread with garlic flavoured olive oil and sprinkle generously with za'atar.
• Warm in the oven for 5 minutes.
• Cut into wedges and serve with dips or as an accompaniment to a main meal.