Zaatar Straws Recipes

ZA'ATAR PUFF PASTRY STRAWS

Steps:

• On a floured surface with a floured rolling pin, roll a sheet of puff pastry out into a 16-inch square. Brush with some olive oil and sprinkle about 1 cup za'atar across the dough to mostly cover with only small gaps of dough showing, brushing off any excess, and leaving 1/2-inch border of clean dough on the top and bottom edges. Fold the dough in half towards you, pinching together the naked edges to seal. Lightly go over the dough with the rolling pin to help the dough stick together. Repeat with the remaining puff pastry.
• Line 2 baking sheets with parchment paper and preheat the oven to 400 degrees F. Beat the egg white with 1 tablespoon water. Brush some over the surface of the dough and sprinkle each with an additional 1/3 cup za'atar. Using a pizza wheel or very sharp knife, slice each piece of dough crosswise into 12 strips. Gently twist each strip, then lay on the prepared baking sheet leaving at least 2 inches in between each, and refrigerate for at least 15 minutes. (Save the remaining za'atar for another use.)
• Bake the chilled straws, rotating and switching positions of the pans halfway through, until golden brown, 10 to 15 minutes. Serve immediately or cool to 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.

ZAATAR STRAWS

Steps:

• Preheat oven to 375°. Flour a work surface and a rolling pin. Set puff pastry on surface, sprinkle lightly with flour, and roll out into a rectangle about 8 in. by 12 in. and 1/8 in. thick. Arrange pastry so that it's horizontal and trim edges even.
• Brush pastry all over with olive oil. Sprinkle left half of pastry liberally with half of the zaatar and fold right (unsprinkled) pastry half over zaatar, like closing a book. Lightly sprinkle top of pastry with flour and roll back out into a rectangle almost as large as the one you began with. As before, brush pastry with olive oil, sprinkle half with remaining zaatar, and fold unsprinkled half over zaatar. Roll with the pin a few times to seal.
• With a sharp knife, cut pastry lengthwise into 1/3-in.-wide strips. Twist each strip loosely a couple of times and put on an ungreased baking sheet (push ends onto sheet to keep straw from untwisting; you may need 2 sheets). Dab tops of strips lightly with egg wash.
• Bake straws until medium golden brown, 12 to 15 minutes. Let cool 1 minute, then loosen gently from sheet with spatula. Serve warm or cool, with Garlicky Yogurt Dip.
• Note: Nutritional analysis is per straw.