Zaatar Pickles Recipes

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ZA'ATAR PICKLES



Za'atar Pickles image

These are half-sour pickles spiced with harissa and all the traditional components of Turkish za'atar. The toasted cardamom adds a citrusy finish to these very bold pickles. After 10 days, they will continue to improve with age.

Provided by veithk

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P10DT15m

Yield 16

Number Of Ingredients 11

¼ cup salt
2 quarts water, at room temperature
2 cloves garlic, minced, or more to taste
3 sprigs chopped fresh thyme
3 sprigs chopped fresh oregano
2 teaspoons harissa
1 tablespoon ground coriander
1 tablespoon sesame seeds
1 cumin seed
1 tablespoon sumac powder
16 small pickling cucumbers, or as needed

Steps:

  • Pour water into a 1-gallon glass jar with a lid and dissolve salt. Add garlic followed by thyme, oregano, and harissa.
  • Heat coriander, sesame seeds, and cumin seed in a dry pan over medium-low heat, stirring to avoid burning, until fragrant, about 30 seconds. Add toasted spices to the salt mixture along with sumac. Cover tightly with a lid and shake to combine.
  • Place as many cucumbers as will fit into the jar while remaining submerged in the brine. Keep sealed in the refrigerator for 10 days to pickle.

Nutrition Facts : Calories 30.1 calories, Carbohydrate 6.4 g, Fat 0.6 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 1469.9 mg, Sugar 2.6 g

ZA'ATAR



Za'atar image

Provided by Alton Brown

Time 5m

Yield 2 tablespoons

Number Of Ingredients 4

3 teaspoons dried thyme
1 teaspoon powdered sumac
1 teaspoon toasted sesame seeds
1/4 teaspoon kosher salt

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.

MANAKEESH ZAATAR



Manakeesh Zaatar image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 6 flatbreads

Number Of Ingredients 16

3/4 cup dried thyme
1/4 cup toasted white sesame seeds
1/4 cup ground sumac
1/2 teaspoon flaky sea salt
1/2 recipe Dough, recipe follows
1/4 cup zaatar mix
1/3 cup olive oil
1/2 cup sliced pickled cucumbers, for serving
1/2 cup green olives, for serving
Sliced tomatoes, for serving
Fresh mint leaves, for serving
8 cups all-purpose flour, plus more for kneading dough
1 teaspoon active dry yeast
1/4 cup olive oil
1 teaspoon flaky sea salt
About 1 1/4 cups warm water, as needed

Steps:

  • For the zaatar: Combine the sesame seeds, sumac, thyme and salt together in an airtight container.
  • For assembly and serving: Preheat the broiler. After it has risen, divide the full dough recipe in half, reserving one half to make Spinach Fatayer (keep the extra dough covered until ready to use). Cut the remaining half into 6 equal portions and roll each into a small ball shape. Preheat a large skillet over medium heat. Flatten one ball with the rolling pin, then prick lightly all over with a fork to prevent puffing.
  • Cook each dough round in the skillet over medium heat until toasted and browned in spots on the first side, 2 to 3 minutes, then remove from the heat (the dough will only be cooked on one side). Repeat with the remaining dough balls.
  • Meanwhile, mix 1/4 cup zaatar with 1/3 cup olive oil in a small bowl. Spread some of the mixture on the uncooked sides of the flatbreads, place on a baking sheet and broil until they are golden and crisp on top, about 2 minutes. Serve the manakeesh zaatar with sliced pickles, olives, tomatoes and mint.
  • Mix the flour, yeast, olive oil and salt in the bowl of a stand mixer fitted with the dough hook attachment. Add the warm water, a little at a time, until the dough starts to come together into one mass and forms around the hook. Increase the speed to high and continue kneading for 4 minutes.
  • Dust a work surface with flour and transfer the dough to it. Continue kneading by hand, then form the dough into a large ball, dust lightly with flour and place in a large bowl. Cover with a kitchen towel and let rise in a warm place for 1 hour.

ZA'ATAR FISH AND CHIPS RECIPE



Za'atar Fish and Chips Recipe image

Olives and superfast pickled onions provide tangy balance for creamy-crispy potatoes and roast cod.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 9

1 small red onion, finely chopped
4 Tbsp. apple cider vinegar, divided
Kosher salt
1½ lb. small Yukon Gold potatoes, halved or quartered lengthwise
6 Tbsp. extra-virgin olive oil, divided
1 (1¼-lb.) skinless, boneless cod fillet, preferably in 1 piece
1 Tbsp. za'atar
¾ cup pitted Castelvetrano olives
½ cup coarsely chopped mint

Steps:

  • Place racks in upper and lower thirds of oven; preheat oven to 425°F. Mix onion, 2 Tbsp. vinegar, and a big pinch of salt in a small bowl to combine; let sit at least 10 minutes and up to 1 hour. Drain off vinegar and discard.
  • Meanwhile, toss potatoes and 3 Tbsp. oil on a large rimmed baking sheet; arrange in a single layer. Roast on top rack, undisturbed, until browned and crisp underneath, 20-25 minutes. Turn potatoes over and reduce oven temperature to 325°F. Place cod on a small rimmed baking sheet and drizzle with 1 Tbsp. oil. Season with salt and sprinkle with za'atar. Slide onto bottom rack in oven and roast until fish flakes easily with a fork and potatoes are browned all over, about 10 minutes.
  • Stir olives, mint, remaining 2 Tbsp. vinegar, and remaining 2 Tbsp. oil into pickled onion. Serve cod and potatoes topped with olive mixture.

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