Zahtar Recipes

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.

ZA'ATAR CHICKEN

Steps:

• In a large bowl, combine the first 6 ingredients. Add chicken; toss to coat., Arrange olives, apricots and plums on the bottom of a 4- or 5-quart slow cooker. Add 1/4 cup water; top with chicken. Cook, covered, on low until chicken is tender, 5-6 hours. If desired, serve with rice.

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 SPICE BLEND

Steps:

• If using fresh za'atar or oregano, arrange it on a towel-lined plate and microwave in 15-second intervals, stirring between intervals, until dry and crumbly, 2 to 2 1/2 minutes.
• Crumble the leaves by hand or in a spice grinder until almost fine (the way dried herbs look), then combine in a medium bowl with the marjoram, sesame seeds, thyme, sumac, and salt. Store in an airtight container for up to 3 months.

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.

ZAATAR PITA BREAD

Steps:

• Mix the zaatar and olive oil in a bowl and set aside.
• Preheat the oven to 500 degrees F and lay a baking tray in the oven to heat.
• Cut the Lebanese Pita Dough into 12 pieces. Roll out the dough to 1/4- inch thick. Pinch the edges around the dough to form higher edges. Take a fork and pierce the dough all over, releasing any air pockets. Spread 1 to 2 tablespoons za'atar (make sure you mix before using) over each pita dough. Place 3 to 4 pitas on the hot baking tray in the oven and close the door immediately, making sure to not overcrowd the baking tray or oven. Bake until golden on the bottom and a little golden on the top, about 5 minutes. Serve with labneh, tomatoes and black olives rolled inside. The perfect Lebanese breakfast!
• Sift the flour, yeast, salt, and sugar together. Make a well in the middle of the dry mixture. Pour in the lukewarm water. Mix by hand on a floured work surface until the dough comes together. Then knead the dough for 10 to 15 minutes until smooth and the dough bounces back when you push into it. Drizzle the dough with olive oil and place in a warm spot covered with a damp towel. Let rise until the dough doubles in size, depending on the temperature, it could take 30 minutes to 1 1/2 hours.

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!

HOMEMADE ZAHTAR

Steps:

• Combine all ingredients in a bowl.
• store in an airtight jar.

ZAHTAR OR ZA'ATAR PITA

Steps:

• Place pita breads on cookie sheet. Brush liberally with egg white.
• Sprinkle with zahtar.
• Drizzle 1/4 t. oil over each.
• Bake at 350 degrees for 8 minutes.

ZA'ATAR

Steps:

• Lightly toast the cumin seeds in a dry pan, just until they start to release their aroma. Grind them to a fine powder using a pestle and mortar then stir in all the other ingredients plus 2 tsp salt and 1 tsp freshly ground black pepper. It is now ready to use in your recipes, but will keep in a clean jar or airtight container for a month.

ZAHTAR

Steps:

• Combine all ingredients in a medium bowl. In batches, grind in a spice mill until fine.